Wild fennel grows along the roadside and across the landscape of Cyprus,
particularly in springtime. Fennel leaves, bulbs, and seeds are used in
cooking.
Fresh fennel leaves and bulbs are used mainly in salads. The leaves are
fine and feathery. The liquorice-flavoured seeds are used in bread and herbal
tea. There is also a long stalk with
yellow flowers, but these are not edible.
MARTINA NICOLLS is an international
aid and development consultant, and the author of:- The Shortness of
Life: A Mongolian Lament (2015), Liberia’s Deadest Ends (2012), Bardot’s Comet
(2011), Kashmir on a Knife-Edge (2010) and The Sudan Curse (2009).
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