In Sicily wild fennel is also known as “finòcchiu di muntagna”, “sarbàggiu” and also as “finòcchiu rizzu” and “timpa” in the eastern part of the island.
It grows in arid and mountainous soils, but also along the edges of the country roads. This plant, known since ancient times for its aromatic properties, has a sweet-tasting liquid that makes it ideal for flavoring many dishes of Sicilian cuisine, especially pasta with sardines. Rich in phytotherapeutic properties, it is used in all its parts in the preparation of herbal teas from digestive, antispasmodic, antiseptic, anti-inflammatory and digestive, and healing of the intestine and colon. For this strong taste, particularly aromatic, capable of stunning the taste buds, the ancient Romans used it when they had to mask foods at the limit of edibility. Hence the famous saying about cheating, that is, cheating.