Licorice-like flavor with crunchy bulb and celery like stalks. The bulb is wonderful chopped and melted down with onions in saute pan or roasted with gloss of olive oil. Fronds make a delicate flavoring for soups and stews. Tuck in cavity of a whole chicken or fish before roasting. Fennel is also muched raw as a digestive in between the courses of a large meal in Italy.