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Fennel is an aromatic vegetable with a distinctive anise/licorice flavor that mellows when cooked. All parts are edible - bulb, stalks, and feathery fronds. Rich in anethole compound, it's traditionally used to aid digestion and reduce bloating.
Raw fennel has a mild anise/licorice taste from anethole compound. Cooking significantly mellows this flavor, making it sweeter and more onion-like. Those who dislike licorice often enjoy cooked fennel.
All parts are edible. The bulb is most commonly used - raw or cooked. Stalks work like celery in stocks and braises. Feathery fronds are used as an herb garnish similar to dill.
Store fennel bulbs wrapped in plastic in the refrigerator for up to 2 weeks. Fronds are more delicate - use within a few days or store separately. Cut fennel oxidizes, so use lemon juice.
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