If desired, remove the fronds from the fennel bulb and set aside as a garnish.

Cut away and discard the stalks from the fennel bulb.

Cut the fennel bulb into quarters.

Cut and discard the centre of the core, leaving a little amount of the core behind (this will hold the fennel together).

For Fennel Wedges

Cut the wedges into smaller 1cm thick wedges. 

For Thinly Sliced Fennel

With a fennel quarter, sit it on a flat edge. Using a very sharp knife, thinly slice into 2 mm thick slices. This can be done on a mandolin.