That’s a lovely idea—wild fennel has such a bright, almost citrusy note that can lift a humble lamb stew into something almost aromatic. I always try to pick fennel only when the plants are mature and the harvest won’t disturb the seedlings or the surrounding wildlife. Using every part of a plant is a simple act of respect: the fronds, the leaves, even the roots can be composted or turned into herbal teas. It’s a tiny way we can keep the forest thriving while still enjoying its bounty. How do you usually source your herbs?