The Turkish Cuisine’s TOP 10 “unique & wild” herbs
Arapsaçı (Fennel, Foeniculum vulgare):This “anise” scented herb looks like dill at first glance, but its flavor and aroma are completely different. Its seeds, leaves, stems and roots are used. In the same family as carrots and parsley, fennel grows in northern Anatolia as well as the Aegean and Mediterranean regions. Its tender shoots, buds and leaves …
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