Fennel, scientifically known as Foeniculum vulgare, is one of the most versatile garden plants that can be used as a vegetable, herb, and spice. Originating from the Mediterranean, it is a common plant found in Greek, European and Indian cuisine. A fennel plant may grow up to 3 to 5 ft in length with 4 to 10 cm long leaves and 30 to 40 tiny yellow flowers at the top. The base of the fennel has a crisp texture and the leaves are extensively used as a herb for flavoring in Indian recipes, both savory and sweet. Fennel is highly sought for its mildly sweet licorice-like flavor and it’s health benefits which include better bone health, lowering high blood pressure, preventing heart diseases, boosting the immune system and improving metabolism. Fennel contains phosphorus, zinc, copper, iron, manganese, potassium, beta-carotene, lutein, and zeaxanthin, vitamin A, vitamin C, vitamin B6, vitamin E, and vitamin K. The customary tradition of chewing fennel seeds after meals to freshen breath and improve digestion is a common sight in Indian restaurants.