- 1 fennel bulb
- Use a classic chef’s knife to cut off the green fronds close to the top of the bulb. Save the fronds, because you can chop up the wispy leaves to use as an herb in salads!
- Cut the bulb in half lengthwise.
- Cut a wedge out of the base of the fennel bulb to remove the root and core of the bulb.
- Place the bulb cut side down on your board and slice the fennel crosswise or lengthwise, depending on what your recipe calls for.