Fennel is native to southern Europe and has been used in cooking and traditional medicine for centuries. Every part of the fennel plant is edible, but the bulb is most often used in recipes. When raw, the bulb has a crisp texture and licorice flavor, but it caramelizes and becomes sweeter and more tender when cooked.

Companions: anise, flowering plants, dill, chervil
Don't plant fennel near nightshade plants (tomatoes, peppers, potatoes) or legumes (beans, peas)