I just roasted them and tossed them through with pasta. They go wonderfully with capers or lemon and maybe some zucchini or red capsicum.

Slice thinly across the grain and dress with olive oil/lemon etc. for a salad. I’m not a fan of them cooked - don’t like the taste. Raw, they are nice and crunchy and refreshing in a salad with an aniseedy bite to them. Slices can be quick pickled and are wonderful with practically anything. Can be used as a celery substitute in almost any recipie I believe (except mirepoix but that may be just me). The green fronds can be used instead of dill, but will taste of aniseed. Pretty though.

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