I havent had it with too many things, but it certainly rocks in soups! Often accompanied with sausage, its good stuff and you cant go wrong!

I only know that the entire plant is edible, from the roots right up to the seeds. I guess you'd just chop the root and add it to soups and stews and suchlike as a flavour. I have plenty of recipes for using the 'bulb', the leaves and the seeds, but none for using the roots.

Perhaps I should have said what to do with the bulb. I have not looked to see what is underground.

A google search will reveal thousands of ways to use a fennel bulb - raw or cooked.

The link below might be enough for you to start!

Here is a link that might be useful: fennel recipes

I have pulled some up the other day but I have let them grown too old, they shot up and the bulb is too tough!
This is only my second attempt to grow them,.....still learning!
I figured, instead of throwing them away, I chopped them up very fine and drying up for tea.
I know, Fennel tea is made from the seeds,....just a experiment, I have made some tee in the coffee maker and I'm pleased!
The plants are just turning into seed head's, perhaps I can gather some before a heavy frost.
Can they take a little frost??

Konrad

Peel a few fennel, sweet potatoes or a winter squash, and onions. Cut in large chunks, toss with olive oil, salt and pepper, then roast at about 425F, stirring every now and again, until the veggies are as done as you like them. Some people prefer "just done" - about 25 minutes, but I like them best when the sugars are carmelized, which will take a good 45 minutes, give or take.


Fennel goes great with fruit, too. I make a salad with diced raw fennel, apples/grapes, Cheddar cheese, and a simple vinaigrette made with lemon juice or cider vinegar, olive oil, and just a touch of Dijon mustard.


If you like potato soup, add a bulb of chopped fennel in with the potatoes - it's wonderful!

You'll find plenty of recipes for fennel bulbs in Italian recipe collections.

I find that the flavor loses much when it's cooked. I like to grate it and add it to salads where it has, when raw, an anise or licorice flavor. I also grate it and then dry it and then add it to soups.

Also, leeks, cleaned and sliced fine, dry very well and I use those in infusions and soups also. Usually do two or three leeks at a time and get a good supply of dried shreds.

Do a lot of drying, either by brown bag or spread out on wooden trays.