Fennel bulb actually grows above ground at the base of its long stalks, with a light fronds at the top. Most recipes call for the bulb, but the stalks and fronds (think garnish and salads) are also edible. Fennel has a mild liquorice flavour and can be eaten raw for a crisp fresh texture, and when cooked becomes soft and sweet. The bulb can be sliced, diced, cut into wedges or peeled into leaves. Add raw fennel to salads, soups or stews. When sautéed or roasted, fennel caramelizes, becoming sweet and tender. It is full of flavour and has a melt in your mouth texture. Once cooked, add it to pasta dishes, on pizzas, in vegetable sandwiches or frittata. Grilled fennel is also tasty. However it can dry out and get tough if grilled too long. To get around this, blanch the fennel for 5-10 minutes before grilling.