Fennel (whole)

Family name: Umbelliferae
Botanical name: Foeniculum vulgare

Culinary:  Fennel has a sweet and warm aroma with a mild anise flavour. Great with fish, especially oily fish like mackerel, salmon and herring.  Use the dried herb, seed, bulb or fresh leaf.  It complements pork and lamb dishes and iis used in many curry powders and spice blends such as  Chinese 5-spice. It is also used in sweet and savoury baking, breads, doughs, cakes and biscuits. Fantastic as a digestive tisane after a meal.

Medicinal:  Great as a tisane to settle stomach problems and also used for throat ailments.