Crunchy and slightly sweet, fennel is a hardy, perennial herb that reaches heights of five to eight feet. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. Belonging in the Umbellifereae family, fennel is closely related to parsley, carrots, dill and coriander.

As an herb, fennel leaves are used in French and Italian cuisines. The fennel herb blooms with yellow flowers and feathery leaves and is highly aromatic and flavorful.

Fennel spice comes from the seeds which split into two. The seeds can be used whole or ground in a spice mill or mortar and pestle.

Virtually all of the fennel plant is edible: the roots and stalks can be cooked and eaten; the stems chopped and added to salads; the bulb eaten raw or cooked; chopped leaves used in soups, with fish or added to salads. The seeds in pickles, liqueurs, tomato sauces and sausages. Fennel oil is used in candy, liqueur and perfume. Flies are said to dislike fennel, and powdered versions have been used to keep flies away in kennels and stables. Ancients believed fennel seed improved eyesight and increased strength. Puritans referred to fennel as the “meeting seed” as it was a favorite practice to chew the seeds during meetings. Today, fennel seed is widely used in India as an after-dinner breath freshener and to aid digestion.

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