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Add fennel, shallot, a touch of honey, bright lemon and a blend of tarragon and fennel fronds, and it becomes the perfect Greek-Italian mash-up to welcome spring.

After the rich and hearty stews of winter, I am craving lighter textures and brighter flavors, and everything I see — little green peas, thin spiky asparagus, feathery fronds of fennel — I want.

Use it in desserts, like a unique fruit cocktail with pernod, fennel fronds and tarragon for a layered anise flavor.

Charred palm fronds brushed against the house, leaving streaks.

One of the most multifaceted ingredients, it's a multi-layered bulb around a dense core with sprouting stalks and frilly fronds.