Ingredient of the Month: Fennel

Three parts of fennel are used, the seeds as a spice, the leaves as a herb and the bulb as a vegetable. All three parts have a flavour and aroma similar to aniseed. As a herb it goes well with fish, the bulb can be baked, poached, or used raw in salads. Fennel is often used in Italian cooking where it is combined with garlic, olive oil and Parmesan cheese.