Fennel is composed of a white or pale green bulb from which closely stalks that are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel is closely related to parsley, carrots, dill and coriander. Fennel's aromatic taste is similar to licorice and anise and the texture is similar to that of celery.
The three different parts of fennel-the base, stalks and leaves-can all be used in cooking but most recipes call for the bulb portion of the plant. Fennel can be sautéed, used raw in a salad or on a sandwich, added to stir fry’s, or even added to soups and stews. Video on how to prepare fennel: http://www.5min.com/Video/How-to-Cut-Fennel-516954727
Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.
(WH Foods)
