Most people are probably more familiar with fennel seed than fresh fennel. With a characteristic anise or black licorice flavor and a surprising sweetness, fennel is crisp and refreshing when raw, but can also fit well into savory dishes. Fennel caramelizes really well, and benefits from high temperature cooking to develop color. Bulb, stocks and fronds are all usable. The fronds can be used as an herb for garnish or by the handfuls.