This perennial herb is a member of the carrot family and originally comes from the Mediterranean. Plants are hardy to USDA zone 6 – grow as an annual in colder climates. Fennel has an anise-like flavor, and the leaves, bulbs and seeds can be utilized for cooking. Plants and flowers are attractive to butterflies, ladybugs, lacewings and pollinators. Culinary uses: dressings, eggs, fish, seafood, pasta, soups, sausages, and tea. In India and Pakistan, fennel seeds are used as a breath freshener and after-meal digestive.