Fennel au Gratin

The pungent and pleasing flavor of anise or licorice found widely in Italian and Scandinavian cuisine usually comes from the seeds, leaves and bulbous stems of the fennel plant, an aromatic herb of the parsley family. The seeds of the common fennel are used in sweet pickles, cookies, apple pies and candy. The chopped feathery green leaves add color and flavor to sauces for fish, particularly herring, mackerel and salmon, and the leaves make an excellent addition to salads.