Fennel Bulb

Store in a plastic bag in the crisper drawer. Wrap tightly to prevent drying out. Use within a week for best quality.

Cut off fronds before storing to prevent them from drawing moisture from the bulb.

Trim the root end and any bruised outer layers just before cooking.

For raw use, slice thinly and soak briefly in ice water to enhance crispness and mellow the licorice flavor.

Roasting or braising mellows the anise notes and brings out natural sweetness.

The fronds are edible and make a good garnish or light herb addition.

Citrus (lemon, orange)

Olive oil

Garlic and onion

Fish and seafood

Tomato

Cream and butter

White wine

Overcooking until mushy—fennel loses its pleasant texture if braised too long.

Not removing the tough outer layers; peel them away before slicing.

Discarding the fronds; they're flavorful and should be saved for garnish or cooking.