Fennel comes from Mediterranean areas, most probably from Greece. Today it is one of the most popular vegetable in Italy. Ripe fennel should be light in color without any spots and signs of rot. The smaller, younger ones are crunchy and juicy. Fennel consists of many layers. The fragrant scent reminds of anise and is caused by the sweet essential oils and fenchol. Do not forget to wash fennel properly. Fennel contains twice as much vitamin C as lemon, vitamins B and lots of carotene. Also a trusty source of calcium, iron, magnesium, manganese, phosphorus, cadmium and zinc.