Fresh local organic fennel, with a pale green, layered bulb, crisp celery-like stalks, and feathery fronds on top. Its anise-like flavor comes from anethole, the same aromatic compound found in anise and star anise, though the three plants are botanically unrelated. Every part of the fennel plant is usable: the bulb for cooking, the stalks for stock or as an aromatic base, and the fronds as an herb, similar to dill. Raw, thinly sliced fennel adds a crisp, mildly sweet crunch to salads and slaws, while roasting or braising mellows the anise flavor into something sweeter and more savory. It also caramelizes well sautéed slowly with a little olive oil. Pairs well with orange, olive oil, parmesan, garlic, and white beans.