Fennel (also called Florence fennel, bulb fennel, sweet anise and finocchio) originated in southern Europe. It is most widely used as a vegetable in Mediterranean cuisines. The bulbous base, which slightly resembles celery in appearance and texture, is white to pale green with several slender stalks topped with a fringe of feathery green leaves. Fennel has a crisp texture and a slightly sweet licoricelike flavor, which mellows when cooked.

• Paper-thin slices of the fennel bulb are used raw in salads.
• When cooked, fennel is most commonly braised, sautéed or added to soups.
• Fennel can be topped with Parmesan cheese and baked, mixed with mashed potatoes, or grilled.

Fennel is in season in the fall, winter and early spring. It is increasingly available all year. It can be found at many large supermarkets as well as Italian markets.

Select bulbs that are firm, clean and unblemished, with fresh feathery tops. Small bruises on the outermost layer can be trimmed away. If the feathery tops have been trimmed away, it may indicate that the bulb is not fresh. Between the large and small bulbs, there is not a noticeable difference in taste or texture. However, small bulbs usually have a higher percentage of waste.

1 pound fennel = 1 large bulb; approximately 2-1/2 cups of trimmed slices.

Store fennel in the refrigerator in a plastic bag. The bulb will keep for one week; the green tops for two or three days.

The bulb typically is the only part that is eaten. The stalks can be tough and the feathery leaves have little flavor. The leaves, which resemble dill in appearance, can be reserved for use as a garnish. To prepare fennel, wash the bulb under cold water. Trim off the stalks.

Trim the bottom of the bulb, leaving 1/8 inch of the base. Remove any dry or discolored outer layers. For braising, the whole bulb is usually cut lengthwise into quarters. For salads and soups, the bulb can be sliced crosswise or chopped after quartering.