Fennel belongs to the umble family, alongside carrots, parsley, and dill! The whole plant is edible, and each part has a slightly different flavor. The bulb has a mild licorice flavor that becomes milder with cooking.

To Store:

Remove stems from the bulb and store each unwashed and wrapped in a damp towel in the fridge. They will last about a week, potentially longer. 

Preparation:

Rinse bulb thoroughly and cut into quarters. Remove stem if it seems woody. The bulb can be steamed, sauteed, baked, or grilled. The stems tend to be tough and a bit stringy, but make a flavorful addition to vegetable stocks. Fennel leaves can be used in soups and salads, and are a substitute for dill in many recipes.