Fennels are related to parsley, dill and catrrots. They resemble celery and have a succulent bulbous rootstalk. The stems are round, shiny green and the leaves are fine, feathery and are lime/dark green in colour. Fennel has a delicate aniseed aroma and flavour.
Choose fennel that have glossy stalks with fresh leaves and a firm plump bulb.
Use leaves chopped and sprinkled over salad, soups, or even as a stuffing for fish, or steamed/bakd as a root vegetable.
You can even add young stems sliced or grated into salads, sandwiches. For a gourmet option the baby fennel can be used also.