Fennel

Fennel is kind of interesting.  It has a bulbous base and stalks like celery, and the taste has been compared to anise or licorice, although it is also described as somewhat sweet.  It is rich in vitamin C and antioxidants.  Fiber and potassium are derived from this vegetable.  Fennel can be cooked and eaten in pieces or the tops can be ground as an herb.  Mediterranean and Italian cooking are best dishes for its use.  Greek mythology associates fennel with food, wine and the passing on of knowledge (The George Mateljan Foundation).  It can be used in soups and salads, as well as an herb with salmon.

I found a recipe that includes fennel in meatballs and am anxious to try it.  The author states, "This recipe is from my Grandma, Frances Savrnoch, but actually from a little old Italian lady who was a friend of my Grandma's in Cudahy, Wisconsin many years ago...a very old recipe, that is rather unusual.. You'll either really love it, or think it's kind of odd tasting... Needless to say, I think it is great!" (The Spice House, 2010).
I enjoy recipes from older relatives and will let you know how this goes.  I am also interested in using the fennel bulbs for some meals, in particular with a fish dish. 

References:

The Spice House (2010).  Grandma's meatballs and sauce recipe.  Retrieved September 19, 2010 from http://www.thespicehouse.com/recipes/grandmas-meatballs-and-sauce-recipe.

The George Mateljan Foundation (2010). Fennel. The world's healthiest foods. Retrieved September 19, 2010 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23.