Florence fennel, the bulbous variety found in most American stores has a subtle anise (mild licorice) flavor and delicate celery texture.

The bulbs are often sold with the feathery fronds lopped off. Get the ones with some fronds attached if you can — they’re the perfect raw finish to a fennel dish, sprinkled on as a bright green top layer to echo the anise flavor.

Fennel is delicious in a wide variety of recipes (you can find many of them at Cookthink.com). But in order to make them, first you need to learn how to prep the fennel.

There are two main ways — sliced thin, and cut into thick wedges. Click here for step-by-step instructions with pictures, and more recipes.

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