Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum. It is a perennial herb with feathery leaves and yellow flowers.

It is a aromatic herb with culinary and medical benefits. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world.

Dried fennel seed is an aromatic spice with anise-flavor.It is brown or green in color when fresh, but becomes dull grey as the seed ages. For cooking, green seeds are optimal.

The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw.

Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked. Fennel seed is a common ingredient in sausages of Italy and rye breads of Northern Europe.

Fennel is one of the most important spices in Gujarati cooking. It is an essential ingredient of the five spice mixture. In many parts of Pakistan and India, roasted fennel seeds are consumed as after-meal digestive and breath freshener.

Some people in farming communities also chew on fresh sprigs of green fennel seeds. Fennel leaves are used as leafy green vegetables either by themselves or mixed with other leafy greens.

Medical benefits of fennel:
1. used to treat colic pain and flatulence in infants.
2. used to treat the bloated feeling and digestive disorders in adults.
3.Improves eye sight.
4. Is a diuretic.
5. helps bread feeding mothers.
6.used to treat chronic coughs.
7.Powdered fennel is a flea repellant and keeps the kennels and stabled flea-free.