Here are some tips about fennel:

• Cultivated by the ancient Romans for its fragrant and succulent attributes, fennel is crunchy and sweet, with a delicate vaguely anise-like flavor.
• The entire plant is edible, from bulb to feathery leaves (snip and use as an herb).
• Fennel is marketed as fresh anise in some parts of the country.
• Look for crisp bulbs with fresh, green leaves.
• Wrap in plastic and refrigerate for up to five days.
• Roast with veal or other meats, or combine with blood oranges and Parmesan cheese for an Italian-style salad.