Basic Cooking Strategies:
Fennel is great eaten raw, added to salads. Try making a fennel salad to highlight its sweetness and individual flavor, by shredding thinly with a knife, mandolin or food processor, and dress with lemon juice and olive oil. Alternatively, slice into bite size pieces, season with salt and your favorite spices, toss with olive oil and cook on a baking sheet in a single layer. Boil with other root vegetables and mash together, to add sweetness and flavor.

Storage Information:
When you bring home, remove the fronds, if still attached, you can use them or dispose of them. The greens are edible and can be used like celery in salads or added to soup stock. Fennel can be stored for several days, but the flavor is the sweetest when used as soon as possible.

Recipes:

Cauliflower and Fennel Gratin
Orange Braised Fennel