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You can eat fennel all year, but it is best from fall to spring. It grows well in cool weather, in temperate climates, so this time of year there is a near-constant supply, even if it does come from California or Florida.
The mildly licorice-scented bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. For the simplest uncooked preparation, try it thinly sliced with a sprinkle of salt and a squeeze of lemon. Or pair it with sweet oranges and watercress.
4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
Salt and pepper
3 tablespoons extra virgin olive oil, plus more to oil the baking pan
1/2 teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
3 garlic cloves
1/8 teaspoon red pepper flakes
1/2 teaspoon chopped rosemary, plus 2 teaspoons rosemary leaves
1/2 pound fresh mozzarella, sliced or shredded
1/4 cup coarse dry homemade bread crumbs from an Italian or French loaf
1/2 cup grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds.
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 Poached_and_Scrambled
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