Fennel is a multi-faceted plant that brings a subtle anise flavor to the table in a number of ways.

Technically an herb, it also provides spice in the form of fennel seed. The pollen of fennel flowers is intense and sweet. The tasty bulb can be eaten raw or cooked. And the fronds make an aromatic garnish.

The same compound that flavors aniseed and star anise also flavors fennel, although not as strongly. The slight licorice flavor is frequently found as an ingredient in Italian sausages.

Elixirs and distillations of fennel have been used for centuries as nerve tonics and digestive aids. Its use as a component of gripe water has helped to ease the colic in babies as a homeopathic remedy.