From the hardy perennial Foeniculum vulgare. Has sweet warm aroma, less pungent than anise seed. Flavor is mildly licorice tasting. Use in soups, sauces for chicken and seafood, pork dishes, celery, sweet vegetables, apple sauce, sweet pickles, coffee cakes breads and rolls. Distinctive flavor in many Italian sausages. Often referred as the "fish herb." A great finishing touch for pizza. Mouth freshener in India. Many use as a medicinal tea.