The bulbous vegetable known in various parts of Europe as Florence, or Roman Fennel; Fenouil in France and Finocchio in Italy, is fragrantly anise (licorice) in both taste and smell. In the plant Foeniculum vulgare dulce, the leaf stalks grow wider at the bulbous end, so much so that they overlap and form a tight core in their center. Fennel is used raw in salads and cooked with garlic, onions and tomatoes in sauce or in Mediterranean dishes.
Choose bulbs that are firm and show no signs of drying out. Some slight yellowing or bruising is acceptable since the outer layers can be removed during preparation. Store fennel tightly wrapped in the refrigerator for several days.
To slice fennel, cut the bulb in half and remove the hard, wedge-shaped center core.
Lay one half cut side down on a cutting surface. Thinly slice across the bulb and then cut the stack of slices into dice or smaller pieces.
