Fennel is a versatile plant, where the root is used a a vegetable, the seeds as a spice. Fennel leaves are used as a herb, particularly for flavouring fish. Fennel's shoot has a faintly sweet taste with hints of aniseed. As a vegetable, fennel is used raw in salads, or cooked into soups or as a vegetable.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.