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It is a common misconception that anise and fennel are two names for the same vegetable. While both plants share a very similar licorice-like flavor, they are in fact two different plants! Usually only the seeds from anise are used for cooking, whereas the whole fennel plant (bulb, stalks, and fronds) can be eaten. Fennel is especially popular in Mediterranean cuisine, where it is used both raw and cooked. (Learn more about anise and fennel on Wikipedia.)

Fennel is fat free, cholesterol free, low in sodium, and a good source of vitamin C, potassium and fiber. Fennel is also full of phytonutrients, such as anethole, which has been shown to reduce inflammation and help prevent the occurrence of cancer. (Read more at The World’s Healthiest Foods, and get more nutrition facts at

Fennel should be stored in a plastic bag in the refrigerator. Use it promptly for the best flavor, and crisp texture!