Dried fennel seeds are oval, greenish- or yellowish-brown in color, about 4/10 inch long by 1/10 inch wide, and resemble tiny watermelons. They emit an agreeable, warm, sweet odor, somewhat similar to that of anise. They even have a licorice taste! By far the most common use of fennel is in pizza sauces and toppings. Another important use for fennel is in Italian sausage. Fennel seeds are also used in specialty breads. Fennel seed is the dried fruit of an herb of the parsley family. It is native to Southern Europe and Asia Minor. Fennel has been used for centuries, most often as the plant itself. It was often hung over doorways to ward off evil spirits. Fennel was used in ancient Greece and Rome. In fact the English word ‘marathon’ is derived from the Greek word for fennel. A famous battle took place on a field of fennel, in which an athlete named Pheidippides ran 150 miles to Sparta to request help. Fennel has been known since antiquity and long been used as a condiment by the Chinese, Indians, and Egyptians. Ancient scholars considered the leaves of the fennel plant to have aphrodisiac qualities and to be a fortifier, a rejuvenator, and an aid to growing slim.