The perennial herb Foeniculum vulgare, more commonly known as fennel, goes particularly well with fish and is a common additive to Italian sausages. Its flavor is similar to, but much milder than licorice, anise and star anise.

Fennel's compact white bulb gives way to narrow celery-like stalks topped by feathery leaves. All parts of the plant are edible, and the seeds are dried for use as a spice.

Fennel has a long history of use in herbal medicine: It is a mild stimulant and diuretic, helps reduce inflammation and improves digestion.

• Physician Formulas: Fennel