Step 1

Trim off the fennel stalks. If the stalks are still attached to your bulb of fennel, cut them away close to where they connect to the bulb. Save the fennel stalks and fronds for something else — the leafy fronds can be eaten raw and the stems are great for soup stock.

Step 2

Cut the bulb in half. Trim a little bit off the bottom of the fennel bulb to make the bottom stable (and cut away any tough root bits). Then, cut straight down through the root of the fennel bulb.

Step 3

Cut the halves into quarters. Again, cut straight down through the root.

Step 4

Peel off any wilted outer layers. If the outer layer of your fennel bulb feels wilted or rubbery, peel it away and discard.

Step 5

Slice the fennel crosswise. With the quarter still on its side, slice crosswise to cut the fennel into slices. Start at the top of the bulb and work toward the root. Cut your slices thick or thin, according to your recipe. Repeat with the remaining bulbs.

Step 6

Shave the fennel (optional). For really thin, shaved slices of fennel, use a mandoline. Lay the quarter of fennel with the cut side flat against the mandoline. Press down with the safety guard to secure the bulb, then quickly run the bulb across the blade to shave it into thin slices. Adjust the thickness as needed.