Fennel

Know this

At the market, pick bulbs that feel heavy for their size, with tight, pearly layers and no browning on the outer skin. Bright, perky fronds mean it was picked recently. Chef secret: shave it paper-thin and drop it in ice water for ten minutes, it crisps up like a chip and the licorice edge mellows into something sweet and clean. And save every part: stalks flavor your next stock, fronds are a free herb.

Cook

Roast thick wedges at high heat until the edges caramelize, the anise bite melts into pure sweetness.

Season

Summer through Fall.

Best pairings

Orange · Parmesan · Lemon · Italian sausage · Salmon · Castelvetrano olives

Also worth trying: apple, dill, white beans, tomato, garlic, chili flake, walnuts, arugula, olive oil.

Recommended wine