The connection between the brain and a person’s sense of smell is very powerful.
It may not be well known in North America, but the more we go east, the more we see fennel being incorporated in dishes, especially in Italian and Mediterranean cuisines. The bulb, stalk, leaves and seeds are all edible, and you may also recognize it as being one of the main components of the alcoholic beverage absinthe.
Used plant part
Fruits. Other than most of their relatives, they retain a green colour after drying. As a rule of thumb, a bright green colour indicates a good quality.
The leaves and stalks are occasionally eaten as a vegetable.
Apiaceae (parsley family).
Sweet and aromatic, similar to anis. For other sweet spices, see licorice.
Sterile fennel plant, reddish-brown cultivar ("Bronze fennel")