The bulb, stalk, leaves and seeds are all edible and they contain significant amounts of fiber!
Store fresh fennel in the refrigerator, where it should keep fresh for about four days. Yet, it is best to be consumed as soon as it is purchased since it tends to gradually lose its flavor.
The slight aniseed/liquorice flavor and crunchy texture of fennel bulbs makes an interesting combination in recipes. Try substituting it for celery, bean sprouts or even onion in some recipes. Use raw in salads or cook and serve as a vegetable, in casseroles, soups, lasagne. Boil, bake, steam, stir-fry or microwave until tender for 7 to 8 minutes. Tops and bases should be trimmed before use and hard cores removed. Remove outside leaves if they are very tough. The feathery tops can be used as a garnish and fennel seeds can be used for extra flavor.