Selection and Storage Fennel is most prized for its bulbous base, so select those firm, light green or white bases, avoiding any with discolored or cracked bases. Refrigerate in plastic and use within a few days. Fennel is low in calories and provides dietary fiber.
Preparation Trim the stalks to the point where they join the bulb.
Remove any wilted or bruised layers from the bulb and save them, along with stalks, for flavoring soups and stews. Save the feathery foliage for garnishing, too. Fennel can be served either raw or cooked. How you cut fennel depends on how it will be used. To serve raw, slice lengthwise into strips.