Fennel leaves add a wonderful aniseed tang to wild leaf salads but can equally be served on their own, chopped and dressed with lemon juice, olive oil and garlic.

Produced in:Kent


Forager says:

Excellent with fish and seafood - pan-fried scallops served on a bed of wild fennel is a simple, yet utterly fresh and delicious, starter or light supper.

Storage Information

Wild fennel leaves are delicate and best used as soon as possible. Keep refrigerated. Wash before use.

Wild Fennel Leaves

1 Bag (30g)

Not available

Meet Forager

In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as

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