Fennel has an aniseed taste that softens a lot with cooking. Raw and very thinly sliced, it makes a crunchy salad; braised or roasted, it turns melting and sweet.
A white, firm bulb, with no brown spots, with green stalks.
Cut the hard stalks flush with the bulb and keep the small feathery leaves to decorate. Remove the first layer if it is damaged. Cut the bulb in half and remove the hard core if it is big.
Two minutes.
In the fridge, a week.
The page "Oven-roasted vegetables": fennel wedges, thirty minutes.