Fennel (Foeniculum vulgare)

Wild fennel, in Provence, flavors a host of fish preparations with, sometimes, a bit of pastis being added to a marinade or a soup to reinforce its native liquorice-tinged taste. Bouillabaisse and snails’ court bouillons cannot do without it, and it perfumes most grilled fish—famously the Mediterranean sea bass (loup de mer). The feathery leaves can be chopped and added to salads or vegetable preparations. The flowers and stalks are dried for winter use.