[Sca-cooks] OOP: Fennel Pollen

[Susan Fox]

Adamantius wrote:
> As for the pollen itself, it is alleged to have a rich, essential  
> fennel aroma and flavor with a different color and texture from using  
> ground seeds or chopped fronds, and a little apparently goes a very  
> long way. It's sort of like saffron, I gather, in the way it is used.  
> I also wonder what all this is doing to the wild fennel population  
> worldwide, but I suppose environmentalists have bigger worries at the  
> moment.

Wild fennel is a weed in California, no wonder this is the Dernier Cri 
in Urtatim's part of the world.  Obtaining it is no big deal.  And 
shaking a bunch of blossoms over the plate is not difficult.  It's all 
the Power of Marketing.

Another weed in California seems to be the Cardoon, which is making it 
difficult for me to purchase seeds through the mail.   The wild ones are 
mostly in the north while I'm in the south, drat it, and surely they 
don't get the water and loving care that I would give them anyway.  Alas.

Selene