Fennel is definitely a unique-looking vegetable, yet it's too delicious to pass by. So learn how to cut fennel like the kitchen pro that you are and use it in so many different ways! I'm teaching you how to easily prep fennel and store it so you can start using it.
If your fennel bulb comes with fronds/stalks, use a paring knife and cut those off right where they meet the white bulbous part.
Set the fennel bulb on it's root end and use the sharp knife to cut it in half down the center of the "shorter" side.
Cut through either side of the core and pop out the wedge-shaped piece from both halves. You should be able to see a slightly discolored line that helps outline where the core is inside the bulb, and how it meets with the root end.
Place each half cut side down and slice through until there are several pieces, like how you chop an onion. You can leave the pieces in longer sections or dice further depending on the recipe.
To Store:
If you're not using the cut fennel right away, then squeeze fresh lemon juice over the pieces and store them in an air-tight container in the refrigerator until you're ready to us.
Notes
If you want to store the fennel bulb whole, fill a bowl with water and fresh lemon juice then completely submerge the bulb. Place an air-tight lid over the container and refrigerate until ready to use.
Feel free to use the fennel fronds/stalks as garnish or cooked and tossed into smoothies. The fronds feel a bit like dill and have the same licorice taste as the fennel bulb.
If you bulb is particularly large, switch to a chef's knife instead of a paring knife.