what you should know 

Technically an herb, fennel has a celery-like texture and a warm, licorice-y flavor.

Fennel provides a spice (fennel seed) and the pollen from its flowers is intense and sweet. But most of the time, we're content to use fennel's bottom white bulb. Thinly sliced, we roast it, toss it raw into salads or add it to braising chicken.

chemical attraction The same compound that flavors aniseed and star anise is also found in fennel, which provides the hint of licorice in Italian sausage. 

chill out Fennel's mythic roots run deep. According to Greek mythology, Prometheus hid the fire he stole from the gods in a stalk of fennel. Elixirs of fennel have been used for centuries as a nerve tonic, digestive aid and colic-relieving gripe water.

what you need

A good quality spice grinder will help you to prepare fennel seed for Italian rubs and spice blends.

Learn more about the glories of fennel in Antonio Carluccio's Italian Feast.

Swivel peelers make quick work of peeling the fennel's tough outer layer.

Do you care that in the 8th century, Charlemagnepassed an edict ordering fennel to be grown in southern France? If so, then you'll enjoy Alan Davidson's Penguin Companion to Food.

what you do

Simple braised fennel shines in a mild broth of olive oil and lemon juice.

Roasted potatoes get a licorice lift with fennel chunks and seed.

Fennel has a thing for fish. Try roasted cod and olives on a bed of potatoes, onions and fennel. 

For a hearty snack or appetizer, top fluffy foccacia with prosciutto, shaved fennel and fresh mozzarella.

Roasted tomatoes and fennel shine in a thyme vinaigrette.

Featured recipe: Sautéed fennel, dates, merguez and preserved lemon add an exotic note to all-American stuffing.