Fresh fennel is now available year-round. Buy the whole bulb with stalks; look for the freshest fronds and firm white bulbs without bruises. An untrimmed bulb with attached stalks weighing 1- 1/4 to 1-1/2 pounds will yield about 2 cups of chopped fennel; a single 2-pound bulb will yield 3 to 4 cups chopped.

 Slice off the tough bottom of the bulb. Break off the thick outer layers of the bulb and the big hollow stalks attached to them. Slice off the remaining stems and fronds. Save the short, tender inner stalks– they are flavorful and fresh and add a bit of color to sauces, soups, and other dishes.

Slice the trimmed fennel bulb lengthwise (through the root and top). For long slivers to use in salads, lay the bulb half on the flat, cut side and slice thinly, lengthwise (separate the slivers if they’re joined at the core).

For cubed or diced fennel, slice each bulb half in thin crosswise slices, and cut again to get cubes of any size (just as you would an onion). Be sure to chop up the tender inner stalks you saved. For a garnish, pick off the freshest and most delicate fronds from the stalks. Leave them long and lacy, or mince.