Of Interest, Perhaps Only To Foodies - 2

I'm still researching items from our updated summer menu (I've always envied the culinary knowledge of servers) and have since looked up a few more items... sometimes, you know what something is, but just not how to describe it:

Fennel: mild, anise flavor, but more aromatic and sweeter; its inflated leaf bases form a bulb-like structure which are eaten as a vegetable, both raw and cooked.

At Mercer Kitchen, guests (mostly European tourists) would often ask: "What is arugula?"

"It's salad."

They always understood then, but I realized there must be a more eloquent way of describing it...