He collects pollen of almonds, avocados, cherry, kiwi, pistachio and plum to name a few, and has developed ways of spreading it in orchards.
Rebb knew exactly where to find beautiful fennel growing wild, how to collect it, store it, clean it and extract its essence. So he began to do just that.
Of course, everyone thought he was crazy, and this was another one of his many ideas. (He is also a published songwriter and never lacking in ideas at least). A dear friend once told me all entrepreneurs are delusional, and history agrees.
Starting with little more than a quality product, foodies soon found and raved about fennel pollen in articles, creating new recipes for this unique spice. Chefs and gourmets in the Bay area delighted in the flavor, aroma, and characteristics of pure wild-crafted fennel pollen. Business quickly expanded from Northern California to the West Coast, to key wholesalers and distributors, and thanks to the internet and international travel, throughout the world. Pollen Ranch is now the largest producer of wild-crafted pure fennel pollen, and the worlds first supplier of dill pollen.
In response to requests for quick and easy fennel pollen uses, Chef Bernard, renown in the San Diego area and beyond, created blends for beef, poultry, vegetables, seafood, desserts, stir-fry, and spicy dishes. Each blend combines the highest quality ingredients from all over the world (some only available to chefs), so you can cook like a star! The fennel spice blends is the secret ingredient to spectacular cooking.
Of course, we are continually seeking out new ways to enjoy fennel and dill pollen. We now offer fennel pollen tea blends and fennel and dill salt blends at the local farmer’s markets, and they will soon be added to our retail store.
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