Fennel
Fennel (Foeniculum vulgare) is a tall, licorice-scented perennial herb related to dill and carrots, with the same kind of feathery foliage and yellow umbel flowers. Common (herb) fennel is grown for its leaves and seeds, while the related bulb fennel — often labeled Florence fennel or Italian fennel — is grown for its crisp, swollen stem base.
Growing Fennel
Herb fennel is a tough, drought-tolerant perennial in most climates, self-seeding so readily that some gardeners consider it borderline weedy — plant it where you're happy to let it spread, or deadhead before it sets seed. Bronze-leaved ornamental varieties are especially popular in mixed borders for their color as much as their usefulness in the kitchen.
Culinary Uses
Fennel's feathery fronds bring a mild licorice note to fish, salads, and sauces, while the dried seeds are a common addition to Italian sausage, breads, and pickling spice blends. Bulb (Florence) fennel is a different matter entirely at the table, roasted, braised, or shaved raw into salads for its crisp, mildly sweet, anise-tinged crunch.
Herb fennel and dill will cross-pollinate and hybridize if grown too close together, and swallowtail caterpillars enjoy both — plant them at a distance if you want true seed from either.
