Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the United States. It has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of ways, including braising, sauteing, or in soups. The fragrant, graceful greenery can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. The flavor of fennel is sweeter and more delicate than that of anise and when cooked, becomes even lighter and more elusive than when raw.
Common fennel is the variety from which the oval, greenish-brown fennel seeds come.
The seeds are available whole and ground and are used in both sweet and savory foods, as well as to flavor many liqueurs. Though common fennel is bulb-less, its stems and greenery are used the same way as Florence fennel. Common fennel is not usually available in U.S. markets. Florence fennel is available from fall through spring. Choose clean crisp bulbs with no sign of browning.