Imagine my surprise that this thread has been revived. I must revise my earlier response post -- Botanical Interests did indeed eventually respond to my query/complaint: they sent replacement seed packet (same variety) plus additional comps. This coming growing season should be interesting. Although I originally suspected the wrong seed variety, I have come also to question several other factors in my lack of bulbing success: (1) soil chemistry. I had similar bad luck with kohlrabi not "bulbing", and someone recommended I add bonemeal. (2) generally lousy growing weather in the Northeast last Summer -- cool, way too much rain. BTW, I did not have a problem with early bolting as some responders suggested. And I both direct-sowed as well as had transplants that were started quite ealy indoors.

I wonder if the fronds could be used to make a fennel pesto? Could be interesting. There was an Iron Chef episode in which fennel was the secret ingredient. They even used fennel pollen, which I would never have thought of doing. I wish they'd post recipes, but they don't. I hope you get that garden plot, Linda, but even if you don't, most veggies, even fennel, can be grown in containers on your patio if you get enough light. I got my son to make Alice Water's fennel and parmesan salad for Christmas dinner. It just used the bulb, but oh, it was sooooo good. I was skeptical, being so simple, but it was really, really good. I checked my Deborah Madison cookbook, and she says she hasn't found much use for the stalks other than for soup stocks - the stalks for stocks, heh heh. Barbara Kafka, in her book, Vegetable Love, recommends drying the stalks, and using them on top of the coals when grilling fish. She dries her own by hanging them in bunches in a dark place. She differentiates between the wild fennel that grows in California and along the shores of the Mediterranean and Florence Fennel, which is the one with the "bulb." As for the bronze fennel, I love the flavor of it's leaves. One of my favorite uses for it is to saute carrot coins in butter, with salt and pepper to taste, till they're just tender, then add a sprinkling of diced bronze fennel leaves and serve. Here's the shaved fennel salad, which I got from the blog, Orangette. The commentary preceding the recipe is hers. Shaved Fennel Salad with Mushrooms and Parmesan Adapted from Alice Waters and Julia Child Part of what makes this salad feel special is its elegant, layered presentation. But if youre short on time or just dont feel like fussing you can certainly toss it in a bowl like any other salad. As for variations, you can try adding a dash of truffle oil for some sophistication and snazz, or, if youre feeling frisky, try replacing the mushrooms with paper-thin slices of Asian pear. We thought of that a couple of days ago, when we shared an Asian pear after big plates of this salad. The mingling of flavors was fantastic. Needless to say, its next on our list. 1 medium fennel bulb, about 10-12 ounces 5 or 6 small mushrooms, preferably crimini or white button Good-quality olive oil A lemon Sea salt, such as Maldon A hunk of Parmigiano Reggiano cheese Freshly ground black pepper First, prepare the fennel. If it still has its feathery fronds, cut them off at the base of their stalks, and discard them. Rinse the bulb under cool water, and dry it thoroughly. Using a vegetable peeler or paring knife, trim away any bruises or brown spots on the very outermost "skin" of the fennel. Cut the bulb in half from root to stalk, and trim the root end. Using a sharp knife or a mandoline, slice the fennel as thinly you possibly can. Now, prepare the mushrooms. Wipe away any dirt on their surface with a damp paper towel, and trim off and discard the stem end. Using a sharp knife or a mandoline, slice the mushrooms very thinly. Assemble the salad in layers on a large platter or, if you prefer, on individual plates. First, make a layer of fennel slices. Drizzle lightly with olive oil. Then place a layer of mushrooms on top of the fennel. Drizzle lightly with lemon juice, and season with salt. Using a vegetable peeler, cut thin shavings of the cheese, and arrange them on top of the mushrooms. Add another layer of fennel, followed by a light drizzle of oil, and then another layer of mushrooms, lemon juice, salt, and cheese. Repeat until you run out of fennel and mushrooms; you might have two layers of each, or you might have more; it doesnt much matter. Finish the salad with a good drizzle of lemon juice and a hearty splash of oil, and garnish with a few shavings of cheese. Serve immediately, with salt and pepper to taste. Yield: 2 quite generous servings, or 4 side servings Sally

ITALIAN SEAFOOD/FISH STOCK (for making risottos, soups, cioppino) 2 lbs. fish bones, heads, and skin from non-oily fish such as cod, sole, snapper, halibut, sea bass or monkfish 1 pound shells of shrimp and/or crab 2 medium onions, coarsely chopped 3 stalks celery, coarsely chopped 1 small fennel "bulb", coarsely chopped Bouquet garni: 6 sprigs parsley 1 whole Bay leaf 1 sprig fresh thyme (or 1/2 tsp dried thyme) 6 whole black peppercorns 2 cloves garlic, peeled and slightly crunched 1- cups dry white wine 7 cups water Remove scales from any fish skin. Remove any gills. Rinse heads, bones, and skin. In a large saucepan over medium heat, combine all the ingredients. Bring to a boil. Skim the surface occasionally to remove fat and froth. Reduce heat and simmer gently uncovered for 30 minutes for light fish/seafood stock (for use in risottos). Cook uncovered for 60 minutes for soup stock. Strain the stock into a large bowl. If need be, store in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to month. Makes about six cups. RISOTTO AI FRUTTI DI MARE (Seafood Risotto) 4 cups light fish/seafood stock (or two cups regular fish/seafood stock and 2 cups water; or one cup clam juice and 3 cups water) ½ cup dry white wine 1 Tbs Light olive oil 1 Tbs unsalted butter ¼ cup chopped shallots 1 cup Arborio (or other good risotto type) rice 3 Tbs Light olive oil 6 oz crimini mushrooms 1 clove garlic, sliced very thinly 1 lb fresh asparagus (can sub ½ cup thawed frozen peas) ½ pound shrimp, peeled, de-veined, tails removed ½ pound sea scallops (halve large ones) ¼ pound cooked crabmeat 1/4 cup chopped fresh basil (preferably lemon basil; or chopped fennel leaf) 3 Tbs freshly grated Parmesan cheese Place stock and wine in saucepan and place on low heat to keep at a very low simmer. Heat oil in a large, heavy skillet. Sauté shallots over medium heat until soft. Add rice, stir frequently to coat each grain and sauté about 3 minutes (until rice becomes opaque to oh-so-slightly toasted). Add 1 cup (2-4 ladlefuls) of the stock and cook until almost all of the liquid is absorbed. Reduce heat to medium-low. Continue to add ¼ to ½ cup (a ladleful) of the stock to the rice and simmer the rice, stirring occasionally, until all the liquid is absorbed. When the risotto stock is more than ¾ used, start to cook the seafood mix. In a separate large skillet, heat 3 tablespoons olive oil. Add mushroom, garlic, asparagus, shrimp, and scallops. Sauté until just medium rare; about 1-2 minutes. Transfer the seafood plus crabmeat to the rice with the last ladleful of stock, add the cheese, and continue cooking for 1-2 minutes. If you run out of stock, use hot water. The risotto should be as tender as you like. Authentically, it is served when each grain is slightly firm to the bite. I, personally, like it somewhat softer. CREMA DELLA MINESTRA DEL FINOCCHIO E DELLÂASAPARAGO (Cream of Fennel and Asparagus Soup) Serves 8 6 cups chicken stock/broth 4 Tbs olive oil 2 Tbs butter ½ medium onion diced 4 medium shallots minced 1 large fennel bulb fronds removed and saved, bulb diced 3 Tbs flour 1 pound asparagus white bottoms removed 1 cup heavy cream salt and pepper to taste Cut asparagus into bite-size pieces and separate thicker chunks from tips. Heat oil and butter in stock pot on medium-high heat. Add onion, shallots, and fennel bulb. Cook until slightly softened. Do not brown. Add flour and toss thoroughly, heating through. Add stock and thicker chunks of asparagus. Cook on medium heat until asparagus is slightly tender, about 5 minutes. Add asparagus tips and heavy cream and heat for 3-5 more minutes. Salt and pepper to taste. HARICOT VERTS, ROASTED FENNEL AND SHALLOTS Serves 4 Ingredients: Nonstick vegetable oil spray 2 large fresh fennel bulbs, trimmed ¾ pound shallots, peeled, halved through root end 5 Tbs olive oil, divided 1 pound haricots verts (or small slender green beans), trimmed Directions: Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes. Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve. TARTE AUX POMMES ET AU FENOUIL (Apple Tart with Caramelized Fennel) Serves 6 Ingredients: 1 sheet frozen puff pastry (half of 17-¼-ounce package), thawed 4 whole Golden Delicious apples, peeled, cored, chopped ¼ cup water 2 Tbs plus ¾ cup sugar 3 medium fennel bulbs (about 12 ounces each), halved lengthwise, leafy stalks removed 4 Tbs (½ stick) unsalted butter 2 teaspoons anise seed Directions: Preheat oven to 425°F. Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang to form double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 minutes. Line shell with foil and beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until bottom is golden, about 8 minutes longer. Cool pastry shell. Place apples, ¼ cup water and 2 tablespoons sugar in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1-¼ cups, stirring and breaking up apples with back of spoon, about 5 minutes. Set aside. Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes. Remove from heat; drain fennel well. Melt butter in heavy large skillet over medium heat. Stir in ¾ cup sugar. Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes. Stir in drained fennel (caramel mixture will harden). Cover; cook until caramel melts, stirring occasionally, about 15 minutes. Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.) Preheat oven to 425°F. Spread apple compote evenly over bottom of pastry shell. Arrange caramelized fennel evenly over compote. Sprinkle tart with anise seed. Bake until warmed through, about 15 minutes. At its best when served with a whipped blend of mascarpone cheese, crème fraîche, and a bit of sugar. Or serve it with vanilla (French Vanilla, of course) ice cream. FENNEL & TOMATO SALAD SICILIANA Serves 4-6 Ingredients: 3 medium bulb fennel (approx. 1-½ pound) 6 Tbs olive oil 3 Tbs lemon juice (or white wine vinegar) ½ teaspoon sugar teeny bit of salt and pepper 1 Tbs chopped fresh basil 4 Tbs thin sliced scallion/green onion 2 large ripe plum tomatoes, seeded and coarsely chopped 12 whole pitted ripe olives (preferably Sicilian black), halved 1 large head lettuce Preparation: Remove the leafy fennel stalks (save for salad garnish) and cut the bulbs in half lengthwise, then thinly slice crosswise. Place the fennel in a saucepan with enough water to cover and boil until just tender. Drain and set aside to cool. In a small bowl, combine the olive oil, lemon juice, sugar, salt and pepper, and basil, whisking until well combined to make the marinade/dressing. Add the scallions and blanched fennel to the marinade and mix well. Cover and refrigerate for at least 30 minutes. Just before you're ready to serve, stir in the chopped tomato and olives. Place on a bed of small leaves (or pieces) of butter-leaf or romaine lettuce. Optional: Navel orange or blood orange slices for garnish. MâCHE, ROASTED PEAR AND FENNEL SALAD WITH PORT VINAIGRETTE Serves 6 to 8 Ingredients: 1 cup walnut halves, toasted 2 firm but ripe red Anjou pears, halved and cored 2 small fennel bulbs, stalks removed (about 12 ounces), cored and quartered 1 tablespoon olive oil ½ cup vegetable stock Port Vinaigrette 1 cup port 1 shallot, peeled and sliced ¼ cup olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste 8 cups mache Directions: Preheat oven to 400°. Cook walnuts until toasted, about 5 minutes. Place pears, cut side up, and fennel in a large glass or ceramic baking dish. Drizzle with olive oil and stock. Cook in the oven for 10 minutes. Turn pears and fennel over and roast five more minutes, until pears are tender. Remove pears and transfer to plate. Continue cooking fennel until tender, 10-15 minutes longer. Transfer fennel to plate with pears. When cool, thinly slice pears and fennel lengthwise. Meanwhile, reduce port and shallots in a heavy medium sauce pan over medium heat until ¼ cup remains. Strain into a large bowl and cool. Whisk in oil, vinegar, salt and pepper until thoroughly combined. Add Mâche, pears, fennel and walnuts to the vinaigrette and toss to coat. Serve and garnish with some of the pears and walnuts arranged on top of each salad. I LOVE FENNEL, Joe

I make fennel in some of the ways listed above, including pasta sauce. Here are a couple of other recipes we like. FISH WITH ORANGE AND FENNEL - serves 2 1 lb. red snapper fillets * 1 tsp. EV olive oil pinch of salt freshly ground black pepper 1 1/2 Tbs. Pernod ** 1 navel orange, peeled and sliced, each slice cut into quarters 1 large fennel bulb, rinsed and finely chopped 1 large red onion, halved root end to stem end and very thinly sliced 1/3 cup fresh fennel greens, rinsed and finely chopped Slice the fish into two or four equal pieces and place in a small oiled baking dish. Season with salt and pepper, and sprinkle with Pernod. Mix together the remaining ingredients and scatter evenly over the fillets. Bake in preheated 400 degree oven for about 15 minutes or 10 minutes per inch of thickness including the vegetables. Test with fork to determine when the fish is opaque, milky white, and cooked through. Serve immediately on warmed plates. * - redfish, striped bass, halibut, grouper, rockfish, drum, porgy or monkfish can be substituted for the snapper. ** - Pernod, the anise-flavored apertif, reinforces the flavor of the fennel. Use lime juice if Pernod is unavailable but the flavor will be different. I've also used anisette. TOMATO-FENNEL CONSOMME - makes about 6 cups 4 medium-sized fennel bulbs (about 4 pounds) 2 medium-sized onions (about 1 pound), peeled and cut into chunks 1 Tbs. olive oil 1 1/2 tsp. salt (less if using canned tomatoes 6 medium-sized ripe tomatoes (about 2 1/2 pounds), chopped - or three 14 1/2 oz. cans diced tomatoes a pinch or two of cayenne (optional) Croutons (optional) Remove the leafy tops from the fennel, and set aside. Cut the fennel bulbs into chunks. Place them in a food processor with the onions, and pulse together until finely minced. (You can also do this by hand.) Heat the oil in a medium-sized saucepan. Add the chopped onion-fennel mixture and the salt, and saut� over medium heat for about 10 minutes. Lightly rinse out the food processor bowl and set aside to use again later. Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a simmer, and cook for about 20 - 30 minutes. Transfer the soup to the food processor and puree. Carefully strain into a large-ish bowl (if you plan to serve this cold) or another saucepan (if you're serving it hot). Don't press too hard on the vegetables, so the consomme stays clear. Season to taste with cayenne. Heat or chill the soup, depending upon your taste and the weather. Garnish each serving with some of the feathery fennel tops, minced into tiny bits with scissors. You can also float some croutons on top, if you like. Source: Mollie Katzen's Vegetable Heaven