Fennel was highly valued in the ancient world by Romans, Greeks, Egyptians, Chinese, and Indians for its value as a carminative, expectorant, and as a talisman used in various rituals. Fennel is a food plant that can be eaten as a vegetable, is prized as a tasty aromatic spice for a variety of Ayurvedic and Mediterranean dishes, and is used as a flavoring in various liqueurs such as gin and absinthe. Due to fennel’s gentle nature, it is used to support digestion in infants and children, and can be given to nursing mothers. Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice.