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.