Fennel is one of those vegetables that many people pass by in the produce section of the grocery store without giving it a second look. The bulb-shaped vegetable is an oddity that, except for the seeds, most are unfamiliar with. Raw fennel has a slight licorice taste and is crunchy, making it perfect for salads. Low in calories and high in fiber, raw fennel can also be eaten sliced, much like celery or raw carrots.
Remove the outer layers of the fennel bulb until you reach the creamy white interior.
Slice off any stalks from the top of the bulb with a sharp knife. These stalks are edible also and can be chopped and used in recipes much like celery.
Slice off the root end of the fennel bulb.
Cut the remaining bulb in half. At this point you can slice it into strips, dice it like an onion or cut it into small cubes.
Add fennel to any type of salad for a unique flavor. This includes tossed green salads, or try it in mayonnaise-based salads such as pasta, tuna or chicken.