On some islands around Aegean, local people generally sun dry maratha (in Turkish it is called arapsaçı) that is a type of wild fennel, cooked with pasta varieties or as a main dish with lamb meat with flour & lemon juice sauce (the examples are already available in previous months postings)
I adore the amazing anise taste of maratha and I have to admit that either as fresh or dried it is 100% indispensible for me!
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