Fennel traces its roots to the Mediterranean region. It has since found its way to various parts of the globe, notably temperate areas, where it continues to flourish both in the wild and in cultivation. This hardy perennial herb, with its distinct feathery leaves and yellow flowers, grows up to a height of about 8 feet, with hollow stems. A plant of many uses, it finds its place in the culinary, pharmaceutical, cosmetic, and healthcare sectors due to its aromatic nature and various beneficial components. The seeds, roots, leaves, and fruit of the common fennel are utilized, with the seeds being particularly notable for their protein, fat, and fiber content among other nutritional elements. Its leaves are a good source of calcium, potassium, iron, phosphorus, and vitamins, among others. The aromatic seeds find their way into cakes and breads, while the leaf bases and leaves are also consumed, adding a unique flavor to a variety of dishes. Photographed in Bogotá, Colombia.