We've a well established Fennel plant (Foeniculum vulgare) growing in the garden, it must have been there for 4 or so years now, and this year has reached the magnificent height of about 8 foot, with myriad seed heads. Such a lovely plant, and with plenty of uses too. Used in cooking, especially fish or egg dishes, it's filigree leaves add a distinctive aniseed taste, whereas its seeds, are a well used spice in middle Eastern and Asian cooking, fennel was also one of the three herbs used in the production of Absinthe. The seeds have practical uses too, chewed as breath fresheners or as a digestive. Nature provides us with so many useful plants, though for the most part they go neglected and their bounty uncollected. I'm hoping to collect and dry a good quantity of seed this year.
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