Fennel

The sweet herb fennel (Foeniculum vulgare) - not to be confused with the bulb vegetable, Florence fennel (F. vulgare Azoricum Group) - is used both as a herb and for its seeds. The leaves are ideal for adding to bouillabaisse and fish soup and using with fresh fish, and its delicate anise flavour may be used as a substitution for dill. Placing a sprig of fennel inside a fish when it is baked in the oven will infuse the flesh with a wonderfully complementary flavour. It may also be used to flavour pork or lamb. The seeds of fennel may be added to foods as a spice.