Fennel is a flowering plant belonging to the carrot family.
It is indigenous to the Mediterranean, but is now cultivated worldwide.

It is a strongly flavoured herb (aniseed flavour) and can be eaten raw, baked, turned into casseroles, gratins, the possibilities are endless.

When prepping, remove any bruised discoloured outer leaves and either use immediately after cutting and keep in acidulated water to avoid discolouration.