Wild Fennel.
It is a perennial. I have it since several years. In this place at least since 3.
The stems give a fantastic aroma to pork roasts. The leafs and the barb (you can see one) are the basic ingredients in the culinary masterpiece from sicily that goes with name of
pasta con le sarde (sardines), with pine nuts and raisins and plenty of the fennel. Instead of parmesan, they use bread crumbs fried in fat.
(the link is to Italian wikipedia, sorry, no English, but there is the recipe and one can googleize it).
