Fennel

A very Italian vegetable as it was developed in Italy around the seventeenth century, thus the name Florence fennel. Buy plump, white bulbs, and use the fronds of herb at the top in Salsa Verde.

Fennel herb is a wild plant, which grows all over Italy. It is known as the fish herb and has a much more pronounced aniseed flavour. The leaves and the seeds are both used. Dried fennel herb stalks can be placed under the fish to be baked in the oven.