Native to the Mediterranean coast, fennel is related to the carrot. This cultivar is known for it’s uniquely bronze-tinged leaves. Fennel has been cultivated in India for over 4,000 years.. Legend has it that the battle of Marathon between the Greeks and the Persians was fought on a field of fennel in

Cuisine: The Chinese five-spice blend includes fennel. It is a component of both north and south Indian cusisine, where it often flavors fish and meat. In the Middle East and Eastern Europe, it is often used to flavor breads, pickles, and pastries. In the Mediterranean, fennel is used frequently with fish, seafood, meat, and poultry. In Italian cuisine, fennel is often used to flavor sausages and pasta sauces.

Mixology: The indispensable ingredient that flavors pastis and a traditional ingredient of absinthe, it makes an excellent garnish to any cocktail that is anise-forward.

Pairings: Fish, pork and poultry.