This aromatic, slightly sweet herb has been common in Mediterranean cuisine for ages. The pale green bulb, along with the long stalks, leaves and seeds, are all edible. Roots and leaves are also used for medicinal purposes. Adding fennel to your dishes not only enrichens the flavour of your foods, but also gives your body a boost of nutrition. Fennel contains vitamins A and C, two strong antioxidants. It is also rich in essential oils that help relax the stomach and stimulate the movement of digestive system. A study published in Oncogene (2008) found that anethole, a major component responsible for fennel’s aroma and distinctive flavor, has been shown to block both inflamination and carcinogenesis, which is the dawn of cancer. Although the taste may take some getting used to at first, fennel provides an enormous amount of health benefits.