Fennel has a distinct aniseed flavour, and a texture somewhat similar to celery.
It can be sliced or grated as a salad vegetable, or can be boiled, steamed or braised, and served with melted butter, oil, or white sauce.
To make tomato and fennel soup:
Chop and fry onions, fennel, garlic and fennel seeds until soft.
Add Tinned tomatoes and white wine.
Simmer for 15 mins.
Blend, force through a sieve.
Season and serve with creme fraiche.