It is a herbaceous plant, sometimes also called sweet dill. Rich in essential oils, vitamins B, C, E, PP, contains sodium, calcium, potassium, iron, etc. All parts of the plant are used in cooking, leaves are added to salads, soups, meat and fish dishes. Seeds with a licorice smell and anise aroma are used for flavoring dishes, used in preservation, added to tea. Stems are boiled or baked like asparagus. Fennel root – dense, fleshy bulbs with a sweet taste – is eaten raw, added to salads and pastries, used for making cream soup, fried, stewed, baked and then served as a side dish. The root can also be pickled. Fennel combines well with ginger root, other vegetables, nuts and spices. Fresh fennel keeps in the refrigerator for 4 days. The average weight of one fennel is 300-400 grams.