Fennel is a perennial medicinal plant from the myrrhoid family, just like carrots, parsley or coriander. Its stems are characterized by a sweet taste that may remind you of celery. Fennel seeds are more similar in taste to anise.

The advantage of fennel lies in its versatility. The seeds are used as a spice or used to make tea. The leaves, which resemble dill, also have similar uses, mainly in pickling vegetables.

Fennel seeds are used in gastric tea blends because they have antispasmodic and anti-flatulent effects. At the same time, as a spice, they are great for sauces, but also for baking bread or cakes. If you want to process a fennel bulb, try to choose the lightest one. Do not forget to remove the top leaves and cut off the hard green part.

Fennel tastes great roasted together with meat, or try preparing it on the grill

Fennel was a wild plant in the Mediterranean. To this day, it is a very popular spice and vegetable, especially in French and Italian cuisine. It is also added to various herbal liqueurs and tea blends to facilitate digestion.