That’s also how cucumbers work. Except it’s bees doing the fertilizing (or me, with an eyeliner brush) , 'cause flowers aren’t very mobile.
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Oh, that sounds perfect, and I have everything but the fennel. Thanks for the link!
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Only I was so dumb to have eaten all the male flowers instantly before doing any fertilisation!
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Whoops! Next time, make like a lady praying mantis and take care of the breeding before you take care of the feeding.
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Great topic! And welcome, @Barca!
Bookmarking all the great ideas above.
My favorite uses are raw:
- shaved for a salad (lemon juice, arugula, citrus is nice in season)
- roasted (I like slices better than wedges for some reason - they cook more evenly, though they’re less pretty)
- gratin (not frequent, but delicious)
- minced and used with other aromatics (I used the last of a bulb I’d minced with onion & frozen in broccoli soup yesterday, have used in sauces before, lovely in bolognese, and so on).
- the trimmings I save for stock
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Thanks for the welcome …
Yes, I like with rucola or rocket very much ( you have called it " arugula " ) …
I am travelling, however, I had a fennel salad today which was very delighting with orange slices and Green scallion and radishes … Lovely …
The fronds ( little dill looking herbal growth on the stalks ) is lovely … I use in my salads too…
Have a lovely weekend.
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Sliced thin and cooked down with light cream, good butter and caraway seeds. Serve over steak.
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Recently did a moderately thin slice of the bulb then tossed with evoo and salt, tossed on parchment lined sheet pan and roasted in the oven until a good amount of browning occurred. Got some good concentration of flavor. Worked well with roasted salmon filets
My only mistake was not roasting the fish on the fennel fronds
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Reading through this thread again - just bought two bulbs!
As an aside, I’m weirdly sensitive to cucumber, and have found that if I add raw fennel to something and eat it as a leftover a day or two later, it tastes like cucumber 
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Carmelized, " agrodolce", with pine nuts and raisins. I will try to find the recipe I started with.
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That sounds delicious. I love that sweet /sour combo almost as much as sweet/hot.
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Thanks! I’m definitely going to have to try that.
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My pleasure! I just noticed the this recipe doesn’t have any vinegar, so I’m not sure where I got that part.
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Fennel and apple salad.
Some of the fronds, some celery, green onion, fennel seed, lemon juice, a bit of salt and sugar, apple cider vinegar. Wondering about preserved lemon.
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The fennel recipe here, looks pretty delicious.
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I just did a few too many fennel bulbs sous vide, and think I might try this.
Hope you enjoy it if you do. Please report back.
