The small flowers of wild fennel are the most potent element of the plant, which hide a miniscule amount of fennel pollen inside the vibrant exterior. Carefully handpicked, fennel pollen is mostly available naturally dried as a spice, but the flavour is even more commanding when used fresh. This powerful yellow-tinted spice reveals notes of aniseed, licorice, citrus and marshmallow, and is particularly versatile in its uses. Enhancing any number of ingredients from savoury to sweet, the seductive pollen will leave you rummaging through the larder for new flavour combinations to experiment with.

The ingredient can be mixed with salt and rubbed in to meat or fish, or scattered over roasted vegetables before they hit the oven. Alternatively, sprinkle on vegetable soups or a plate of crispy pork belly and grilled fennel before serving. Grains also stand up well to the intensity of the herb – stir through quinoa and buckwheat, or fold through a simple pasta of olive oil and lemon juice. For a sweet concoction, try adding the flavoursome elixir to buttery cookies and olive oil loaf cakes, poached pears with a dollop of creme fraiche or this pots de creme.

To harvest your own at home, source a large bunch of flowering fennel stalks from your local farmers market, cover with a large brown paper bag, sealing the ends, and hang upside down in a dry place. Give the bag a little shake every now and then, and collect the fallen pollen after two or three weeks. Or take to wild crops to forage your own.

Image via Indiaphile.