Anyhow, the important stuff.
Celery: Old style blanched stuff, white stalks, non-stringy - delicious raw, and occasions for using an early 20th c celery glass, very nice filled with squeezy Primula cheese. or other cheese. Good cooked.
Modern green stuff, best cooked.
Julienne sticks of celery and potatoes cooked together with olive oil and butter are heaven, very good with any roast or grilled meat dish, a mix of soft and absorbent, and crisp gold crunchy bits. Do well in the air fryer.
Essential in soffrito, make up a bag for the freezer.
Never overcook celery, it brings out a very unpleasant flavour (as with brassicas)
Fennel. Bliss: seeds, feathery leaves, and best of all, bulbs.
The bulbs are good raw, but sublime cooked very slowly over low heat in butter and olive oil until they turn soft.
Pork meat balls containing fennel seeds (soak for 20 mins first to soften them) cooked in the oven over sliced fennel bulbs and served with a sauce made with fresh tomatoes and a little chopped fennel leaf is a delicious easy dinner.
phew, I've been wanting to say that for days.