"There are three main types of this aromatic plant. Bitter and sweet fennel are both used as herbs. They have pale green, celery-like stems, bright green, feathery foliage and greenish-brown seeds, all of which have a strong aniseed flavour that particularly complements fish"
(https://www.bbc.co.uk/food/fennel)
Fennel is a great product thanks to its nutrients, minerals, especially calcium and phosphorus, vitamins A, B and C. It's a good digestive (contrasts fermentation in the intestines) , detoxifying (helps the hepatic functions) and antispasmodic.
How we like it:
Used when slow cooking Oxtail, add Orange and Thyme
https://crushmag-online.com/recipe/slow-braised-oxtail-with-orange-fennel-and-thyme/