Fennel, redolent of anise, has a texture close to celery or onion with a refreshing but highly flavorful crunch that holds up well even with longer cooking times. If the licorice flavor is too much, it can be tamed and sweetened with roasting. Make sure to use all the parts! The bulb is the most common part called for in recipes, but the stalks can be used in place of celery in many dishes or used as a bed for grilling or roasting meats and fish. Fennel may come with or without stalks!

Use to top white pizza; shave thinly for salads; pair with fresh citrus.