The bulb, foliage and seeds of the Fennel plant are used in cooking and medicinally. The bulb is a crisp, anise-flavored vegetable, delicious raw or cooked. The leaves have a more delicate flavor, adding a subtle influence to dishes. The seeds are a common edition to Middle Eastern cooking, and are a potent digestive carminative herb, easing digestive upset, gas and bloating. Fennel can be a bit finicky - it prefers fertile, moist, well-drained soil, and needs care to be taken if transplanted.