Fennel is native to Mediterranean countries and was introduced to northern Europe by the Romans and to North America by early European settlers.It now grows wild in most temperate climates. In fact when my husband and I did a trip around Australia recently we were amazed to see Fennel growing wild in West Australia just north of Perth. We picked quite a bit of it and hung it up to dry in our caravan, I am still using it 2 years later. We also saw it growing wild near the Cunningham Highway on the way to Warwick in Queensland. Fennel is a perennial and grows to 1.5 metres tall. It has long, finely cut feathery leaves, stiff stems and large heads of yellow flowers. There are a number of varieties but common Fennel is the most useful. You can sow the seeds in Spring in a sunny position and thin the seedlings when necessary. You can collect the seed heads just as the seeds change colour, hang in an airy place to dry, place something under to catch the seeds.Fennel has a lightly bitter aniseed flavour, it is a traditional seasoning for meat and fish, but you can use it in most dishes, especially vegetables and sauces. The seeds can also be used in breads and cakes. Fennel is used as an aid for digestion, the Greeks used it as a slimming herb, and it was widely used in medicine. It was also believed to increase strength and courage. Hard to believe that in the 11th century a large household would consume over 8 lbs of fennel a month