fennel

Roots and vegetables are natural fits: turnips, parsnips, cauliflower, mushrooms, roasted eggplant, fennel, sunchokes.

The bite of raw carrot or a gossamer slice of fennel offers a freshness that roasted beets or steamed sweet potatoes simply can't match.

Leafy greens and herbs: arugula, spinach, beet greens, mustard greens, radish tops, kale, dandelion, nasturtiums, fennel fronds, nettles, lovage, microgreens.

If you want to branch out, their other flavors are banging and just as unique: the fennel tarragon crème honey, for instance, is a game-changer on a cheese board.

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.