>I love fennel, it has a look and taste much like celery, except sweeter. Fennel is composed of a white or pale green bulb with stalks that are topped with a feathery leaves. The flowers produce the fennel seeds.
All parts of the fennel are edible. It is sweet and aromatic.
You can find it in the supermarket near the celery or organically in your health food store.
It is grown in Europe mainly in France, Italy, Greece and Turkey. In the US, it is grown in California and Arizona.
Why should you eat it? Well, I think the taste is great! But it is also full of Vitamin C and phytochemicals that have been shown to have anti-cancer, anti-inflammatory and digestive properties. Some people even use it for bad breath.
For Children with Colic: Fennel seed oil has shown relief of symptoms
Cancer: The phytonutrient anethole, which occurs naturally in fennel can help to reduce tumor necrotic factor (TNF), a cancer signaling molecule, thus enhances the cancer cell’s death.
Stomach problems: Anethole and other terpenoids can help with gas and cramping.
If you don’t like to just eat fennel, try it in some recipes. Here is one for you to try:
Broccoli with Fennel
Ingredients:
4 teaspoon olive oil
3 cloves fresh garlic
1 fresh fennel bulb, stems removed and thinly sliced
1 red bell pepper, thinly sliced into ribbons
7 broccoli florets ( 2 -3 heads)
1/2 teaspoon basil
1/2 teaspoon rosemary
2/3 cup water
You will need a deep skillet
Start out with 2 teaspoon of olive oil in the pan and add the fennel, bell pepper
Cook until  slightly wilting
Add broccoli and 2 more teaspoon of olive oil
Add herbs and water
Cover and cook into broccoli is crisp-tender ( about 5 minutes depending on your preference)
Remove and allow the remaining liquid to cook away
Makes a great side dish!

 Text,taken in part fro Grotto, D. ( 2011) 101 Foods That Could Save Your Life. New York, NY. Bantam Books
Recipe taken in part from: Cooks, C. ( 2004) Everything You Always Wanted to Know About Whole Foods But Were Afraid To Ask. New York, NY. HP Books.