Fennel seeds have a licorice-like flavour similar to anise. Use whole seeds with pork or fish to infuse flavour or add a crackling crust. Fennel seeds are also added crushed or ground to pasta sauces, curries and soups.
Fennel seeds are high in Vitamin C, Vitamin A, Vitamin E, as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin; they also contain important minerals including iron, copper, calcium, selenium, potassium, magnesium and zinc. In addition, fennel seeds are a good source of dietary-fibre (the insoluble kind that increases bulk to ease constipation), have essential oils that aid digestion, and antioxidants that remove harmful free radicals from the body to protect against cancers, infection, aging and degenerative neurological diseases.
Even if you're not cooking with fennel, you can chew a teaspoon of fennel seeds after meals to aid digestion, and fennel's antimicrobial properties will also fight the germs that cause bad breath!