Fennel grows wild throughout the Greek islands, and its fresh leaves are widely used in local cuisine. The plant also gives seeds with an incomparable anise scent. In addition to their lingering liquorice flavor, wild fennel seeds have a fresh and minty side, with notes that can recall caraway.

Fennel, in Mediterranean cuisine, is often paired with tomatoes or lemon, in dishes based on vegetables, fish, or even legumes. Wild fennel lends itself particularly well to the preparation of savory breads, foccacia or homemade crackers. It can also be used, in small doses, in shortbread or scone recipes. Paired with herbs and lemon zest, Greek fennel is ideal for flavoring roast pork or lamb. It is also excellent to drink in infusion.