I assume you mean the root? When I cook it, I roast it the same way as any root veg. It's lovely with roast beef! It can also be used in a stew or casserole not too much because it has quite a strong flavour. I grow fennel as a herb and use the chopped up foliage in various dishes - or in a herb mix - for the lovely liquorice flavour. I dry the seeds and use them similarly. It is good in a sauce for fish.

It`s a great companion for fish too, either the roasted root, or I cut slits in sea bass and tuck in the foliage. Lucky you growing it, only had one attempt myself, lots of foliage but no root, may have done better if I had tried this year, not usually enough sun for long enough up here!

Many thanks for your comments will give them a try.