Fennel is an aromatic Mediterranean plant in the carrot family whose crisp bulb, feathery fronds, and seeds all see culinary use, prized for a sweet, anise-like flavor. The bulb is eaten raw in salads or roasted and braised as a vegetable; the fronds are used as an herb or garnish; and the dried seeds are used as a spice in Italian sausage, Indian garam masala, and Scandinavian rye bread.
Fennel's anise notes pair well with seafood, pork, and poultry, and its sweetness balances the acidity of tomato sauces or the bitterness of greens. Do not confuse fennel with fennel flower (a common name for nigella seed, an unrelated plant) or with anise and star anise, which share a similar flavor compound but are botanically distinct.