Fennel is in season! Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. It's a great way to add a unique aromatic freshness to your meals and is packed with phytonutrients. One in particular, anethole, which also gives it it's volatile smell has been proven a powerful anti-inflammatory. Before you trim the leaves pictured here and toss the rest you should know that the stalks and fennel bulb are perfectly edible too! Sauté them with other veggies, use the leaves as a garnish, add a fresh seasonal crunch to your sandwich instead of lettuce.