The fennel (bulb).
Fresh fennel is nice quartered then steamed, then tossed in a pan for a few more minutes - which has a little milk (half a cup for four fennel), butter (large knob) and grated Parmesan cheese (3 tablespoons grated) in it.
It's great in a cheese bechamel sauce after it has been boiled or steamed about 8 minutes then baked in the oven (just like a cauliflower cheese).
Its lovely sliced thinly and sauteed in a pan slowly with garlic and parsnip slices (at least 20 minutes, until is brown and caramelized).
Fennel is very good in accompanying dishes with sausages or roast pork or pork chops. And pureed potato!
It's terrific cut into 8ths and eaten raw dipped in olive oil and salt as an appetizer. Or sliced thinly and olive oil dribbled over it with a little salt with slices of sweet orange.
You can give a teething baby a fennel leaf(?) and it will anesthetize their gums while they chomp it.