A wild herbaceous annual, elegant, with a branched stem and thin leaves  found spontaneously in fields and sunny areas of the Karst, is the wild  fennel Foeniculum vulgare. This rustic plant belonging to the  Umbelliferae family develops beautiful umbel inflorescences at full  summer bloom with small yellow flowers wrapped by a unique scent color  gold. They are selectively handpicked one at a time, selected, dried,  worked, and then packaged to produce "Gold of the Karst": the golden  flower fennel seeds, a highly sought-after condiment, noble, very  interesting from the food standpoint. The strong licorice fragrance of  the golden flower gives the palate a decidedly aromatic taste rich in  anethole and fenchone, enclosed within the tiny flowers that are  released inside the mouth. Given the spasmolytic and carminative  properties of fennel, its flowers were and continue to be used in  traditional regional cuisine to flavour meat, game, fish, cheese, eggs,  legumes, vegetables, potatoes, soups, pies, and even desserts.