Licorice flavored also known as anise bulb, is composed of three parts that have very different culinary uses. The most useful part is the bulb itself. It can be served raw, shredded in a salad or sliced for crudites. It can also be sliced thicker and braised in wine or stock until tender. The stems, which ascend from the bulb are darker in color and more fibrous. They can be added to stocks or soups for additional flavor but should be discarded before serving. The fennel fronds or leaves are feathery and very delicate in flavor. They make a fantastic garnish for salads, soups, seafood, poultry and dips. In addition to the plant itself the seeds of fennel are widely used in the culinary industry for example as a seasoning for meats like sausage.