Fennel is a tall plant with feathery green leaves and a thick white bulb at its base, prized for its distinctive licorice-like flavor. The bulb can be sliced and roasted until caramelized, or shaved raw into salads for a crisp, refreshing crunch. The seeds, which look like tiny brown grains, are used as a spice in Italian sausages, Indian curries, and Mediterranean breads.

Every part of fennel is edible. The fronds (the wispy green tops) make a delicate herb for garnishing fish. The stalks can be chopped into soups. The seeds, when chewed, freshen breath naturally, which is why some restaurants offer them after meals instead of mints.

Fennel grows wild along roadsides in Mediterranean countries, where it has been used for thousands of years. Ancient Romans believed it improved eyesight and gave strength. Today, you'll find it at farmers' markets in fall and winter, when its flavor is sweetest. When cooked, fennel's sharp licorice taste mellows into something sweet and almost buttery, surprising people who thought they wouldn't like it.