Fennel pollen is a typical Tuscan ingredient used throughout that region's repertoire of dishes. Harvested from wild fennel in October, its anise aroma is reminiscent of the countryside in Tuscany. Used traditionally as a spice in the salumerie of Italy in salamis and sausages. Often applied as a rub for pork or poultry - mix it with rosemary and crushed garlic. It combines well with other dried herbs and spices. Can also be added to fish soups, or sprinkled on roasted vegetables