I've been buying quite a bit of fennel lately, I like to saute the sliced bulb, sometimes with a bit of lemon, white wine, garlic and parmesan, and serve that to accompany pork or fish. However I always keep the green tops for about a week and then toss them because I haven't done anything with them. I know you can use them for soup or fish stock. The thing is, I'm eating WAY more fennel than I am making soup, and I never use fish stock. So.... any other idea? Can you actually dice it and cook it or is it too tough? I know I could just try but I don't have much time so if anyone has tried it before?