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In this tutorial, Melissa Clark demonstrates how to cut up fennel, a Mediterranean vegetable with a mild flavor, crisp texture, and a hint of licorice. She explains that both the bulb and fronds (stalks) of the fennel can be used in cooking. To prepare the fennel, she recommends separating the stalks from the bulb, saving the fronds for salads or garnish. The bulb should be examined and peeled if necessary before slicing. If the outer layer looks less fresh, it can be removed entirely. This simple technique can help enhance the appearance and taste of fennel in your dishes.
