Fennel

Harvesting: Leaves as desired and cut stems when fruit ripen

Culinary use: Fresh leaves, dried fruit.

The fruit, commonly called seeds, add an anise-like flavour to marinades, cheeses, cookies, sauerkraut and liqueurs. The leaves are milder tasting than the fruit and have traditionally been used with fish dishes to aid digestion. They should be added before serving or toward the end of cooking.