I first came across this wonderful niche gourmet food product when I did a masterclass with Michael Viljanen-the rising star in the restaurant world of Gregan’s Castle and now The Greenhouse fame. Michael uses delicate pinches of fennel and dill pollen to infuse subtle flavours into dishes, both savoury and sweet. The pollen can also simply be sprinkled on an edible garnish, serving as a seasoning.
The second time I came across fennel and dill pollen for cooking was on Twitter! I was chatting to David Mason from Global Harvest in Dorset in the UK, and he kindly sent me some samples. One of the best foodie gifts that I have received!
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