According to an article in the Wall Street Journal, fennel pollen was originally introduced to the American market as a digestive aid. Collected from the fennel plant, a perennial herb with a variety of medicinal uses, this perhaps wasn’t so strange. However, fennel pollen has been primarily known for its culinary applications: Tuscan and Italian cooks have used this fresh, sweet spice for generations in gourmet dry rubs for fish and meats, as a flavoring for salads and breads, and much more. Eventually, American chefs realized the true value of this substance and began cooking with pollen themselves. The ingredient they discovered not only flavored their dishes but boosted the savoriness and in
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