When I think of Sicilian cuisine, the first thing that comes to mind is aromatic wild fennel, its feathery green fronds and unmistakable anise-like scent. Sicily is covered with the indigenous herb, and it is the seasoning of choice for many a traditional dish. You have only to climb any hill to collect it.

Stop at the outdoor market in Palermo, and you’ll also find little bundles of wild fennel for sale, a boon for home cooks who don’t want to pick their own but need them for a variety of simple regional dishes.

There is maccu, a simple, nourishing fava bean soup in which wild fennel is the foremost seasoning besides salt and olive oil. There are wild fennel polpettini, little fried cakes of cooked and chopped fronds mixed with grated cheese and egg.