Reminiscent of anise and licorice, fennel is one of those versatile herbs unfamiliar to many Americans, but found to be delightful upon experimentation. One reason for its versatility is that every part can be used: the bulb root, the tender, wispy leaves, and the seeds.

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Fennel adds a sweetly musky flavor in combination with vegetables such as beets, carrots and sweet potatoes, with savory roast meats and fish, pasta dishes, and even raw in salads.

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Used for centuries in Asian medicine, even the essential oil made from fennel is used for upset stomach relief. Clinical trials have found fennel to have skin-softening and anti-aging properties, and extracts have been found to ease colic in infants. Vitamin C is by far its most important nutritional attribute, but other minerals and phytonutrients combine to help prevent cholesterol build-up, high blood pressure, and colon cancer.

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Try a large handful of fennel sautéed in butter with thinly sliced sweet onions, chopped tomatoes, and angel hair pasta for a truly divine dish paired with seared wild Alaskan salmon.