摘要：Chemical compositions of raw and pickled products of indigenous sea fennel were investigated. The plants collected from Bodrum and Silifke coasts were studied for the first time. Chemical composition of raw leaves and microbiological properties of pickled products were determined. No differences were determined between the locations in chemical composition. A new fermented product was in with high quality, rich in mineral contents and exclusive flavour was obtained by fermentation in 10% brine during 30 days.
