I've seen wild fennel growing all over the Vancouver area. With its legginess and feathery green leaves, it looks a bit like dill. The seeds form in clusters that look like the ribs of upside down umbrellas. If you pinch one in your fingers it releases a fantastic smell reminiscent of black licorice, ouzo and Indian meals.

This weekend I snipped a few of these seed clusters off a stalk and harvested them for my spice cabinet. It's a little late; I probably should have done it in September, but my lack of organization only means that there were more for the birds to eat. And it's good to share with the birds. Also, you should feel good about this foraging, because just by touching the plant you're helping it self-seed in the same location.

Freeing the seeds from their stems is somewhat tedious but easy, the kind of thing you can do while watching a DVD.  Just hold the stem in one  hand and use your other to pinch and pull the seeds away, letting them fall into a bowl. Then store them in a small glass jar and toast them in a dry frying pan before you use them. They are great in grainy breads, with spicy eggplant and tomato dishes, and in salads. You could also make a tea or pop a few in your mouth after a meal; they're said to be good for the breath and the digestion.

I scattered quite a few on this ridiculously simple salad made of oranges and spicy green olives.