My favorite is to get rid of the wispy green stuff on top, take the rest and cut it on a diagonal into 1/2-inch strips, and sautee it in a bit of olive oil until it's warmed through and browning a bit, but still crispy. Add salt.

It's also good chopped the same way, raw, in salads.

And I am totally envious. I love love love fennel/anise but my partner hates it so I don't get to eat it very much.

(And if you're searching for recipes, it's most often called "fennel," I think; that might help your search terms.)

I love it too. (I call it fennel, my grocery store calls it anise, and so it goes).

It's great braised alongside a rich center dish.

One of my favorite ways to eat it, though, is to shave it really thin with a mandoline or sharp knife, and toss it with about equal amounts of thinly shaved celery, some arugula, and some radicchio. Dress the whole thing with some olive oil, lemon juice and black pepper and shave some Parmesan on top. It's complex but fresh-tasting and delicious.

I like it cut up coarsely & roasted with a bit of olive oil, salt & pepper. It's also good chopped up finely in a soffritto.

Oooh thanks! Tasty! And yes, fennel!!!!! That does help the lil search engine quite a bit.

Roasted, after being sprinkled with a mixture of butter and vermouth.

My sister's recipe, called “Smoochin’ was right out” Fennel and Tuna Salad with Pickled Onions:

Ingredients:
- 2 small-medium bulbs of fennel, or one large one
- 9 or 12 ounce can of tuna, drained
- 2 teaspoons soy sauce
- 1 teaspoons + 1 tablespoon balsamic vinegar
- 1 small clove garlic, minced or crushed
- 2 tablespoons pickled red onions
- olive oil
- fresh-ground pepper

To cook:
- Cut the fennel into coarse strips (this’ll be about 2 loose cups) and toss with 1 teaspoon of the balsamic vinegar.
- Heat about about a ½ tablespoon of oil on very high heat (this is 10 on my electric stove) in a skillet. When very hot (shimmering with a hint of smoke, but not smoking) add fennel strips. Sear until it gets nice black-brown spots, about 1 minute total. The goal here is to sear, not to sauté, so use high heat and go fast. Remove the strips and let them cool.
- Mix the remaining ingredients together.
- Cut fennel into ½ inch bits. Mix into the tuna mix.

Pickled onions:

Ingredients:
- 1 medium-sized red onion
- juice of 3 or 4 limes
- ½ cup of cilantro chopped
- lots of salt to taste, about 1 or 2 tablespoons

To prepare:
- Slice onion VERY fine.
- Mix everything in a jar.
- Leave in the fridge for 3 or 4 days before eating.

Keeps for months. Very potent! Doesn’t taste like cilantro, oddly enough.