Fennel

In contrast, cultivated fennel has stouter stems and a swollen base that is appreciated in the kitchen. To prepare, trim away any discolored or bruised outer sheaths and tough core portions; if the fronds are still attached, reserve them for cooking or to use as a garnish. Eaten raw, fennel tastes strongly of anise; when cooked, the anise flavor mellows. Raw fennel provides a sweet and crunchy accent in a salad of bitter greens and pairs well with cheese and nuts. It can also be parboiled in salted water for use in other recipes, it can be braised in oil or butter with some stock or water, and it can used in gratins.