Florence fennel, or fennel bulb, does not have to be cooked; it may be thinly sliced and eaten raw, combined with some remoulade sauce, or tossed with sliced avocado, watercress and French dressing. To prevent cut fennel from turning brown at the edges, put the slices in cold water acidulated with a little lemon juice until it is cooked.
Thin slices of fennel are delicious grilled and added to a warm mixed salad of Mediterranean vegetables. Fennel heads can be quartered and cooked in a sauce, or steamed, poached or braised. If there are any fresh leaves attached to the bulb, reserve them to use as a garnish or toss with salad leaves.
Fennel's mild aniseed flavor matches poultry as well as fish.