In summer fennel dominates the roadsides, waste ground, fields and olive groves, where it has not been strimmed back or eaten by horses and mules. It's tall geometric stems and yellow flowers stand in stark contrast to the brilliant blue sky.

In spring the feathery but succulent green leaves are collected by the Skopelitians and used in cooking and salads. They are an important component of horta, which is a tasty collection of green herbs which add flavor and important nutrients to the local cuisine.