General: Tall, upright plant with soft, feathery, fine-textured, light green foliage. Commonly used in Mediterranean cooking. Fennel requires space to grow, a moist, well-drained soil and plenty of bright sunlight.

Culinary Uses: This common form of fennel finds itself into many cuisines in a multitude of mediums. In Italian cooking the seeds of fennel are used in sausage and meatballs and in Northern European rye breads. In Syria and Lebanon, fennel is combined with eggs, onions, and flour to make an omelet called ijjeh. In some parts of India, cooked fennel leaves are served as a side dish, either by themselves or mixed with other vegetables. In many parts of India and Pakistan, the roasted seeds are chewed, after meal digestives and breath fresheners.

Medicinal Uses: This variety of fennel has many of the same nutritional benefits as that of Florence fennel. Medicinally there is strong evidence to suggest that fennel is effective in calming the stomach and reducing symptoms of indigestion. Some evidence also exists that supports the claim that fennel can assist in alleviating menstrual cramps and regulating women's periods.

Ornamental Uses: Unlike Florence fennel the green fennel plant is not grown for its bulb, rather it is prized for its leaves and seeds it is often used primarily as a garnish or an herb. This variety has yellow flowers that are akin to dill in appearance. Green fennel is a fast growing plant and considered an invasive species in many parts of the US.