Fennel is generous. All parts of the several forms of this aromatic plant are eaten—seeds, foliage, and stalks—particularly in lands around the Mediterranean, its home ground. Common fennel, cultivated and wild, is all stalks and feathery greenery. Fresh or dried, it is a familiar ingredient in southern Europe, whether in sauces, soups, or beverages or as seasoning. The bulbous vegetable type, Florence fennel, is the one that has captured America’s attention, after many years of relative obscurity. But if we have finally discovered the pleasure of the raw vegetable, we still have much to learn about other aspects of the multifaceted plants, notably their cookability and the many uses of the versatile greens.