There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable.
Use: Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb. Its greenish-brown seeds and leaves also have a strong aniseed flavour and is great with fish, especially oily varieties such as mackerel or herring.