Fresh Head - it will keep, dry, in the refrigerator for up to a week.

Fennel is most often used for its crisp sweet liquorice flavoured bulb, but the fonds are used for garnish, and stalks are great in a broth. Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Thoroughly rinse fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Saute with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savoury tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. Dehydrate and add into tea blends. May also be used in sweet preparations: add to custards and freeze into ice cream. The seeds have been used in baking too!