Varieties
Florence fennel and sweet fennel are alternate names for the farmed fennel bulb. The fresh fennel herb is the same plant, allowed to grow taller and harvested differently. Wild fennel has slim stalks rather than a "bulb" but has similar feathery fronds and flavour. Fennel seeds, which are used as a spice, have a much more powerful liquorice taste.

Serving suggestions
Fennel can be served raw in wedges as a crudité, or sliced paper-thin on a mandolin and dressed with oil, salt, pepper, and lemon juice. In Italy fennel is traditionally served at the end of a meal as dessert with fruit and cheese. Try it in place of onion or leeks in soups, cheesy bakes such as potato dauphinoise, and pasta sauces. Fennel can be grilled, roasted, deep-fried in batter or braised in chicken stock. Good flavour matches include lemon, garlic, tomatoes, aubergines, olives, orange - in fact, almost anything Mediterranean. Use the stalks in stuffings for fish, seafood and chicken, or dry them and add to barbecue coals to give an aromatic smoke. The decorative fronds can be employed as a garnish or flavouring, anywhere you would use dill.

Preparation
Fennel turns brown quickly after cutting so prepare it just before using/serving, or else place it in acidulated water to prevent discolouration. The smaller the bulbs, the less wastage, and they can be cooked whole. If the fennel is large, remove the tough outer layers and reserve them for use in stocks and soups. Keep the fronds to use as a fresh herb. Slice the bulb vertically into wedges, or cut like an onion. The tops of the fennel indicate its freshness - if the stalks are a bit flabby they can be soaked in iced water to make them crisp up.