Types

Florence fennel is grown for its "bulb," which is made of swollen leaf bases, but all parts of plant are edible.

Other varieties of fennel are grown mainly for leaves or seeds.

Wild fennel (F. vulgare) is also edible.

Preparation

Rinse fennel well in a cool steam of water before using. Trim off the bottom and cut the stems off the bulbs. The stalks and fronds can be used for cooking, so don't throw them away. Cut the bulb into wedges for cooking. If you eat fennel fresh, you should sliced it thinly. This is easiest to do with a mandoline. 

Braise: Melt butter in sauté pan over high heat, add fennel wedges and sauté for about 2 minutes. Next, sprinkle with salt and sugar until brown on both sides. Season further as desired. 

Roast: Heat oven to 375°F. Cut fennel into wedges as described above. Next, sprinkle with salt, pepper, and Parmesean cheese. Drizzle with olive oil and bake until fork-tender (about 45 minutes).

Storage

Short-Term Storage

Loosely wrap fennel in a plastic bag and store it in the refrigerator for up to 5 days. 

Long-Term Storage

Fennel stalks and fronds freeze well. Simply rinse them in a cool stream of water, and then place them in freezer-safe bag or container. Due to its high water content, freezing the bulb will change its texture.   

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