only problem is, what the heck do I do with it?
I've only ever put it in curries, and not much at that (my SO isn't too fond of the taste, but will have it in little bits)
Can I freeze it? How should I best do this?
It would be good to have some around because, as I said, I can't use too much at a time, so never get to use a whole... bulb before it goes weird.
Any recipes that use some fennel? or something that will mask the taste a bit?
Although I have a lot, I need to have it in small 'doses'.