fennel
Originating from southern Europe, fennel is one of the oldest cultivated plants, used by warriors in Roman times to keep good health and by ladies to prevent obesity. Nowadays fennel is recognised as a good source of vitamin C and iron and is used to aid digestion and relieve the toxic effects of alcohol. Fennel has a variety of uses that can add flavour to both winter and spring meal ideas, as it has a delicate aniseed flavour that makes it a refreshing ingredient to salads or as an enhancer in casseroles and soups. The bulb can be baked or steamed like any other root vegetable, or sliced raw into salads or sandwiches. Even the fine leaves can be sprinkled over soups or salads, or as a stuffing for fish.

Grown in Victoria and Queensland, fennel is in peak season through winter until about the end of October. Baby fennel is also available, which is essentially the same as large fennel but with a more intense flavour.