Hi there, I'm interested in Bronze Fennel since I won't grow milkweed and fennel is safe and edible, let me know what we can trade, thanks. Love butterflies. Bea

I have florence fennel. I would like to trade for the sweet bay. Thanks, Melinda

For some reason Bronze fennell has become hard to find...year before last I got some seeds at Garden Cove on corner of Meridianville and Pratt (in Huntsville) and I will try there next spring...my crabby neighbor talked me into cutting mine down before it had time to make seeds. Good luck.

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