The Romans were very fond of fennel in all its forms, from the aromatic seed to the feathery herb and the bulbous vegetable. They used it extensively, introducing it to the far reaches of their empire.

To the Romans, fennel was a symbol of flattery.

It was one of the nine sacred herbs of the Anglo-Saxons.

The ancient Greeks believed fennel induced courage and provided stamina.

In Europe during the Middle Ages, fennel seeds were used to stave off hunger during long religious fasts.

In more recent times, the seeds were known as "meetin seeds" to chapel-goers in colonial America, who chewed them during long, tedious sermons.

Fennel is a perennial herb which grows wild along the Mediterranean, but it is also cultivated throughout Europe and North America. The plant, which grows to about 6 ft (2 m), looks rather similar to dill, with fine bright green leaves which mature to a darker green later in the season. There is also a variety with bronze leaves. The leaves of this fennel are at first a smoky pink-purple color that later turns to bronze.

There are two main types of fennel. Sweet, or Roman fennel (Foeniculum vulgare), tastes strongly of anise, while there is little or no trace of this flavor in the slightly bitter wild fennel, grown extensively in central and eastern Europe.

The leaves and seeds of Florence fennel (F. vulgare dulce), known as finocchio in Italian, can be used in the same way as sweet fennel, but they have less flavor. The bulb of the Florence fennel makes a delicious vegetable, and can be cooked or eaten raw.

Fennel grows easily from seed, but it is also possible to buy young plants to cultivate outdoors. Soil conditions are not very important for fennel, but the plants will grow larger if they are given a rich humus soil. Choose a sunny site, if possible.

Florence fennel requires a hot summer season and can be difficult to grow in cooler climates. Choose a variety of seed that does not bolt, or produce seed prematurely. Plant the seed in the late spring or early summer. The plant needs well-drained, moist soil, and it should be grown quickly to keep the stems young and tender.

Although fennel prefers a warm climate, the bulbs may become stringy or may not swell if the weather is too dry. Thin out the seedlings and keep them well watered to encourage growth. The bulb will swell and sit on top of the soil, anchored by a long tap root. Harvest the bulbs when they have reached a good size, but before they produce flower stems. However, you may want to keep the flowers in order to produce seed for sowing or drying.

Both fennel leaves and seeds add a distinctive, sweet anise flavor in a variety of cuisines. Fennel seeds are often dried, and they have a stronger flavor than the soft, feathery leaves. The seeds appear in many cuisines throughout the world, from Scandinavian pickled foods to Indian curries. They are sometimes used in breads, cakes, fruit tarts, or tea. They are also a popular ingredient in Italian sausages.

The Italians use the leaves with pork and veal, in soups and salads and, of course, with fish. For centuries, fennel has been used all over Europe as a flavoring for fish -- in accompanying sauces, stuffings or as a garnish. Sometimes a whole fish is grilled on a bed of dried fennel.

During the summer, pick a few whole stems of fennel to dry. Remove the leaves and make small bunches of the hollow stems. Hang them in a warm, dry place. When the stems are dry, move them to an airy, but cool, storage spot. Toss a few stems onto the burning charcoal of a barbecue to create an enchanting aroma and add a subtle flavor to fish.

The clean anise flavor of the raw Florence fennel bulb is refreshing and sweet. The bulb is perfect for crunchy salads, and the flavor combines well with other ingredients, such as apples, oranges, potatoes and tomatoes. In Italy, the fennel bulb is often eaten after a meal to cleanse the palate. Dip small pieces of chopped Florence fennel bulb into a light batter and deep-fry the pieces. Serve the fried fennel very hot with lemon wedges. Baked fennel is another delicious recipe; the herb acquires a mild flavor and a soft texture.

Click HERE for these Recipes : Braised Fennel Provencal, Fennel with Feta & Pears, Iced Fennel Soup, Lobster & Fennel Salad, Roast Vegetable Salad and Marinated Mozzarella