I'm nutritionist, Siona Sammartino and this is how to chop fennel. Fennel has lemony and anise flavors that are reminiscent of black licorice but not quite as strong but it's my favorite vegetable to work with because it reminds me of my Grandpa who used to bring me home these special treats from Italy and I love this about food, how it has the ability to create memories and connect us to one another. It's shape though, tends to be a little awkward and people are usually left wondering what do you do with it? How do you work with this vegetable. So here's how you chop it up. Begin by trimming the bottom end off of the fennel and then go ahead and remove the green tops from the white bulbous part. The tops tend to be too fibrous and a little bit chewy. Reserve the tops for homemade soup stocks and use the green leafy parts which are called the fennel fronds to finish dishes like you would with a fresh herb. Next, go ahead and cut the bulb in half to expose the core. Stand up each half and cut into the fennel on an angle in the shape of a V in order to remove the core. Lie the fennel heads down flat and then you have two options. Option one is to cut along the grain of the fennel to make a julienne or a matchstick cut. Option two is to cut against the grain and from here, bunch your pieces together and simply chop into smaller pieces. The delicate flavor of fennel pairs perfectly with poultry or fish and is also delicious all on its own or added to stir fries and soups. What a refreshing and uplifting new flavor to add to your cooking. That's how to chop fennel.