Add the pickled mushrooms and some chopped of the extra wild fennel tops.

Serve the soup topped with a dusting of chopped fennel tops.

When it has thickened, check the seasonings and stir in the fennel tops.

Sprinkle with the croutons and fennel tops and serve at once.

Pour the sauce over the fish and decorate with the reserved fennel tops to serve.

The soup can be garnished simply with the reserved fennel tops and chopped parsley.

Chop 1/4 cup of the fennel tops and toss them into the salad.

Place into a bowl with the mint and half of the fennel tops.

Spoon the oil over the chicken, and sprinkle with the fennel tops.

Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.