An older plant of fennel will often develop a swollen stem at the base, near the dirt. This 'bulb' (which isn't a bulb at all, but that's what it's called) is often used as a vegetable, and can be eaten raw or cooked. There is a cultivar of fennel developed especially to produce better 'bulbs'. It's called Florence Fennel. Check out the pix at the link below. The leaves of fennel are often used in cooking, too, both as a flavouring and as a garnish. It goes particularly well with fish. It can be used as a subsitute for dill. Here's a recipe which uses the leaves, just as an example. They can be chopped into salads etc. Carrots and Fennel 20 baby carrots 2 tablespoons fennel leaves, chopped 2 tablespoons butter salt and pepper lemon wedges Steam the carrots until just tender, about 10-12 minutes over medium heat. In a medium saucepan, melt the butter. Over low heat, add the carrots, stirring to coat with the butter. Add the fennel leaves and stir to combine. Serve in a decorative dish and garnish with lemon slices. Fennel Vinaigrette Dressing 1/2 cup olive oil 1/2 cup fennel leaves 1/4 cup lemon juice 1 garlic clove, peeled and crushed pinch salt pinch sugar In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes. Pour over a bowl of sweet red onion and thinly sliced cucumber. Fennel goes well with: Salad, sausage, pork, duck, fish, cabbage, cucumber, onion, herb butter, cheese spread; seeds in desserts and breads. The greens can be used almost interchangeably with dill and the seeds can be used ground in lentil soups, whole in boiling water for rice and brussels sprouts. Seeds and leaves used with fish, in soups, salads and dressings. In short, the entire above-ground parts of fennel can be eaten. Here is a link that might be useful: florence fennel

I tried some fennel last year, but I direct-seeded them and it was (another) strange year. I did get small bulbs, though. Worth trying again. I'll start leeks and onions next month (we won't be able to set them out until mid-May). Early leeks do OK for me. Onions, not so much, but I can get really nice storage onions from our local Gleaners, so if I have green onions and a few fresh ones for salsa I'm happy. Also putting in some bunching onions. Starting to crave spring and greens...onion haircuts would be really good on a salad about now.

My Greek family used to make baked fish (plaki) with a tomato sauce topping. The basic recipe always contained canned tomatoes, a bunch of chopped up green onions, thin lemon slices, and an assortment of herbs. The one herb my mom & grandmother always used was fennel fronds. Fennel grew wild in vacant lots in LA when I was growing up. I have fond memories of foraging with them as a young girl. Here's the recipe: Plaki (Greek Baked Fish) A simple, colorful, and flavorful baked fish casserole. Perfect for guests and family! 6 fillets firm, fleshed fish such as cod, red snapper, etc. (approximately 2 pounds) 1 bunch green onions, cleaned and cut into 1 inch pieces 1 can diced tomatoes (14 ounce) 2-4 cloves garlic, finely minced ý cup fresh parsley, chopped* ü cup fresh mint, chopped* ü cup fresh basil, chopped* (fresh oregano, dill, or fennel fronds may be substituted) 2 lemons, thinly sliced (remove seeds) ü cup olive oil Salt and pepper to taste Rinse and dry fish. Brush a baking pan with olive oil. Place fish in pan. Heat frying pan and add olive oil. Sauté green onions, garlic, parsley, mint, and basil in oil. Add canned diced tomatoes. Cover and cook for about 20 minutes. Pour tomato mixture over fish. Cover fish with lemon slices. Bake uncovered at 350ð for 25-30 minutes until fish flakes with fork. Serve with roasted potatoes or rice. *If fresh herbs are not available, feel free to substitute 1 tablespoon dried herbs for each ü cup of the fresh.

Peppi, it's very simple and I don't have an exact recipe. We went to Ruth Chris Steak House and commented on how we liked the sauce/gravy served on some meat that DH ordered. I don't remember if it was pork or beef. The server proceeded to tell us that she really shouldn't tell us how it was done, but it was heavy cream, slightly thickened, add a small bit of beaten egg and loads of white pepper. So I guess the secret is to figure out how much of each ingredient, plus I think there was something she didn't tell us. Anyway, no matter how simple, we loved it and I make it now and the small amount of egg makes a difference in taste..