Storage: Remove fronds from the bulb before storage. Store both in storage bags to minimize dehydration. Like dill, fennel fronds degrade quickly in the presence of moisture, so adding a paper towel to the frond bag will absorb condensation. Fennel fronds can be dried or frozen (see Dill).

Uses: Fennel can be used raw in salads or crudites for a fresh, zingy crunch. Cooking mellows the anise flavor. Fennel pairs well with oranges, fish, tomatoes and olives.

• All in the Family Celeriac and Fennel Soup
• Baked Sweet Fennel with Parmesan Crust
• Braised Fennel with Diced Vegetables
• Cucumber and Fennel with Orange-Mint Dressing
• Fast Sauté of Fennel and Mushrooms
• Fennel and Celery Soup
• Fennel, Orange and Parsley
• Green Beans and Fennel Ragout
• Linguine with Fennel and Tuna
• Zuppa di Ceci e Finocchio alla Sarda (Sardinian Chickpea and Fennel Soup)