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I've been cooking for a long time, but it wasn't until very recently that I've discovered the delights of Fennel. Possibly that's because it hasn't been readily available until recent years. Now you can find it in your local food market, but I'm afraid it still isn't in wide usage. That is a distinct shame, and I'm hoping that you will help me change that.
My research tells me that fennel was used in ancient Rome where the seeds were used as a seasoning and grilled Florence fennel was a popular dish. It is still highly prized in Italy and is even eaten raw like a stick of celery. You can slice it thinly and sprinkle it with lemon juice, olive oil, and grated cheese. Your guests will beg you for your new gourmet appetizer!
Other cultures also used it. The tender young shoots can be chopped and then incorporated into a casserole or salad, sprinkled on for a garnish at the end of cooking or added to marinades and dressings. Try this: put a dried fennel stalk on the coals when you're grilling. You will find a thousand ways to use it once you become familiar with it and wonder how you ever missed it. By the way it's also valuable for it's nutrients; rich in vitamin A and potassium.
Here's a delightful fennel salad that also uses Lemon and mint:
In a medium bowl, combine: 2 TBSP lemon juice, 2 TBSP olive oil, 2 TBSP chicken stock, 1 TBSP finely chopped mint, 1 TBSP honey, and Salt and Pepper to taste. Whisk thoroughly together.
Slice 2 medium Florence fennl bulbs very thinly you'll have about a quart of wafer-thin sliced fennel. Immediately add the fennel to the marinade and mix well. Refrigerate for at least 2 hours.
To serve, drain the fennel slightly and spoon it onto chilled slad plates with parsley or mint and lemon slices for garnish.
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