Fennel, the “fish herb”, is the preferred seasoning for fish, but its warm, sweet flavor is also excellent in meatballs, sausages, soups and stews. Try chewing on a seed or two to freshen the breath after meals (a common custom in India).
Fragrant and distinctive, fennel’s slightly licorice taste is most often enjoyed with fish. But don’t save it for fish nights; try it’s anise-like flavor in soups and salads, and with grains and vegetables, too.