TorontoJoe
Administrator
Cool. Never heard of it. I'll definitely try it.
Fennel pollen is probably the second most expensive spice in the world after saffron... if you can find it. I paid an obscene amount of money to have 200g imported from Tuscany before I realized it grows amazing here. On a 1x1 metre raised bed I can easily produce about 250g of pollen per season plus lots of seed and leafy green to use in pickling etc.
On a porchetta..... Oh baby! I do one with a rind-on belly wrapped around a capo with all the seasoning inside


