Fennel has many incarnations on the plate. Shaved on a mandoline, fresh fennel becomes slaw-like and with its anise flavor lends itself to sprightly dressings. The bulb can also be sliced and baked in a gratin or stewed in oil to give it confit personality. There are fennel jams and pickles. And some chefs, including Guy Martin at Le Grand Véfour in Paris, make a fennel sorbet.
Additionally, fennel seeds frequently show up in sausages, and fennel pollen can be dusted on fish or other