Both common (wild) and Florence (bulb) fennel have wispy leaves fragrant with licorice, but it is common fennel that is used as an herb and source of aromatic seeds. Seeds and flowers: These have the same uses as the leaves, but the seeds (again, from common fennel, not the bulb familiar from supermarkets) have a more concentrated flavor and are wonderfully tasty in fresh sausages, meat loaf, tomato sauces, bread, candy, pickles, and fruit dishes with apples and pears. Alternative: Dill or caraway.
