How to Choose: Look for big, round, clean bulbs with a bit of sheen. They should be white, with no signs of cracks or browning. Larger bulbs are usually more tender than long, slender ones. Crisp stalks with bright, feathery greenery (called fronds) are a sign of freshness.

How to Store: Keep bulbs tightly wrapped in a plastic bag in the vegetable bin of the refrigerator. Don’t wash fennel until just before using (moisture speeds decay).

Shelf Life: After several days, fennel’s flavor begins to lessen. Store it for no more than 4 to 5 days before using.

Best Uses: Sprinkle cut fennel with lemon juice to prevent it from discoloring. Fennel’s mild licorice flavor makes it taste wonderful braised, roasted, grilled, or sautéed. For a salad, toss 2 thinly sliced bulbs with 2 tablespoons each of lemon juice and olive oil, 1 ounce shaved Parmesan, and a little fresh thyme, salt, and pepper.