Part of the carrot family, fennel has a tall, graceful aspect with feathery leaves and yellowish flowers. All parts of the fennel plant — including the fruits, which are commercially called seeds — are edible and have a mild flavor similar to anise or licorice.

In herbal healing history, fennel has primarily been used as a digestive aid, a carminative to settle upset stomachs and relieve gas and bloating. Many herbalist also recommend fennel as a galactagogue; one of the compounds found in the seeds (anethole) mimics estrogen, and some believe fennel’s calming properties pass to the baby through breast milk.

As a culinary herb, fennel seed pairs especially well with fish and seafood. It is considered an amalgamating spice and is used in many spice blends.