The round bulb with feathery stalks is certainly unique.

But its flavor is remarkably different.

The white bulb and bright green fronds have a gentle, slightly sweet anise flavor.

chopped fennel on a cutting board

Credit:BHG/Alexandra Shytsman

The stalks are tough, so they’re not usually eaten.

Cut away and discard the tough core portion from each quarter.

It’s also a nice way to cut fennel for cooked recipes to get bigger punches of flavor.

chopping stems off of fennel

Credit:BHG/Alexandra Shytsman

Here’s the best way to slice a fennel bulb.

cutting root end off of fennel

Credit:BHG/Alexandra Shytsman

cutting fennel bulb in half

Credit:BHG/Alexandra Shytsman

chopped fennel on a wood board

Credit:BHG/Alexandra Shytsman

cutting fennel core

slicing fennel