Rinse the fennel bulb and pat dry
Trim off the stalks and feathery fronds
Cut the bulb in half lengthwise through the core
Remove the tough core by cutting a shallow V-shaped wedge from each half
Slice the fennel halves thinly for salads or slaws
Cut into wedges if you prefer roasting or grilling
Dice the fennel if you’re using it for sauces, stuffing, or sautéing
Chop the fronds finely and set aside for garnish or seasoning