You are in for a real treat with this gourmet, but often overlooked, garden wonder. Also called Florence fennel, the white, crisp bulbous stem base has a delicious, anise flavor and can be eaten raw, used to flavor soups and pasta, deep-fried, or saut��ed. Feathery foliage is attractive in the garden and is an excellent fresh garnish to fish and chicken. Seed can also be harvested as a spice. Sow in the fall for best success.