Description
Wild fennel grows profusely on the Amalfi coast, as it does in California. The seeds from the tall plants are harvested by hand in October when the seed-heads are dry, dried, sifted, macerated in pure alcohol for about 40 days, then blended with sugar and bottled. Great digestivo (substances found in fennel-seed are said to be good for the digestion) and craft cocktail ingredient. Drink cold but not iced.
