Profile: Fennel

Family name:  Apiaceae
Scientific name:  Foeniculum vulgare

The licorice-like smell and taste of fennel might be off-putting to some, but I'm hoping you give it a try.  It's one of the most popular vegetables in Italy, and it's packed with nutritional value, like vitamin C, iron, fiber, and potassium.  So, although I have to admit it's not one of my favorites, I'm willing to give it a try.  The entire plant is edible, from the bulb to the stalks and fronds.  I'd like to find a way to cook it to take some of that licorice taste down a notch.  Of course, if you like that flavor, I think you'll be a great fan of this vegetable.

How to store: 

If storing in the fridge, separate the stalks from the bulb and store them separately in plastic bags.  I've also read you can just leave it unrefrigerated in some water.  I've done that for a few days with dill but haven't tried it with fennel.

How to prepare:
Fennel can be eaten raw or cooked, and it pairs well with pork, sausage, seafood, and other veggies.  
To soften the flavor, try braising, sautéing, roasting, or grilling it.  The stalks are fibrous and watery like celery, so they hold up well and add good texture in soups and stews.  The fronds look just like dill, and you can use them similarly -- chop them up and add to a dish, or use as garnish.

Here's a simple roasted roots recipe that you can play around with, based on what you have in the kitchen:  http://www.taste.com.au/recipes/roasted-root-vegetables-fennel-garlic-thyme/ec8ff671-3fce-49fe-b0ef-04e9771a1ede

This one's courtesy of Ina Garten for an Italian pasta dish, which seems to be one of the most common ways to use fennel:  https://www.foodnetwork.com/recipes/ina-garten/rigatoni-with-sausage-and-fennel-3753750

You can also sautee or roast it with other vegetables and use it as a side dish or as a bed for another dish.  Just shred the fennel, some cabbage, and onion thinly and saute them with some salt and pepper.