Fennel is a typical plant for the Mediterranean maquis shrubland. It has been known since the times of the Romans, who used fennel seeds to obtain the typical, aniseed aroma of their meat. This tradition survived up to this day. The typical addition to Sicilian cured meat and fresh sausages are the wild fennel seeds. Fennel cultivation, that was started in Sicily in the 16th century, has found ideal climatic conditions there. The seeds are sown at the end of summer so that the harvest would be possible from November until spring. Fennel is a natural source of vitamins A, B, C, and potassium. Fennel has crunchy texture, taste-wise it blends well with oranges and green onions.