Originating in the Mediterranean region and associated with Italian cuisine, fennel has been used as a vegetable, a herb, and a medicinal plant since ancient times. Its mild, slightly sweet flavor is reminiscent of anise or licorice. Fennel may be used raw or cooked; it can be braised or sauteed with other vegetables or on its own. Sea bass with fennel is a specialty in Provence. Raw fennel is an excellent source of potassium. Fennels have a very strong sweet aniseed flavour and aroma and are used to flavour a wide variety of dishes. Fennel is also thought to be a digestive aid and the seeds are often chewed after a meal.