• Try cutting the fennel bulb into quarters, drizzle with olive oil and bake for about 35 minutes until tender.
  • Try an arugula and fennel salad drizzled with a citrus dressing.
  • Use feathery leaves as a fresh herb for seasoning.

Store fennel in a plastic bag in the refrigerator for up to two weeks. The feathery stalks may wilt like that so wrap them in a moist towel first.