Fennel is a top culinary herb when cooking herbs.

Foeniculum vulgareFennel

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Fennel has been popular in herbal medicine as a carminative, a weak diuretic and mild stimulant Uses:

fennel in the kitchen:

Here’s a tasty recipe using fennel in a special bread stuffing, courtesy of www.cooksillustrated.com

Bread Stuffing with Ham, Pine Nuts and Fennel

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 Tbsp. butter and reserve. Return skillet to heat; add onion and fennel and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in basil, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, toasted pine nuts, smoked ham, Parmesan cheese, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13x9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.