An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Other uses of herbs include cosmetics, dyes, and perfumes. The name derives from the Latin herba, meaning "green crops."

Fennel, also called common fennel or bronze fennel, is a plant (Foeniculum vulgare) that yields both a seed-like fruit and the leafy growth used as an herb. The variety Foeniculum vulgare var. azoricum, known as Florence fennel, finocchio, or sweet anise, has a bulb with celery-like stalks, which are eaten as a vegetable. The vegetable is often confused with the vegetable part of the anise plant, and fennel "seed" may be confused with aniseed. Fennel plants are in the same family, Apiaceae, as anise, dill, cilantro, caraway, and cumin, and their flavor is similar to anise.

History. The Roman historian Pliny recommended fennel as an aid for eyesight. It was on Charlemagne's list of herbs, and Florence fennel was Thomas Jefferson's favorite vegetable.

Description. Like a number of the other herbs in its family, common fennel is a tall plant, often reaching a height of 5 ft. (1½ m.), and topped with the characteristic feathery leaves. Florence fennel, while sharing the feathery leaves, attains a height of about 2 ft. (60 cm.). The flowers are yellow.

Gardening. Common fennel is a sun-loving perennial, while Florence fennel is an annual grown from seed which prefers cooler weather. Since fennel affects the quality of other plants adversely, it should be planted in its own bed.

Food and other uses. The herb fennel is a key flavoring in Italian sausage, baked goods including zuccherini or Italian wedding cookies, soup, and fish dishes. Sometimes found in mirepoix and herbes de Provence, fennel may also be used in curry and Chinese five spice powder. The vegetable fennel can be prepared with pork, veal, or fish; appear raw in salads; or be used in stuffing and sauces. Fennel liqueur is called Finocchietto.

Preservation. Fennel leaves and fruit can both be dried, and the leaves can also be frozen. To harvest the fruit, gather the dead flower heads and store them closed paper bags in a cool dry place until needed. The vegetable is best used fresh.