In CA we have a non-native, wild Fennel that is quite invasive. While it looks like Fennel and smells a little like it, it is not a culinary herb. There is also Cow Parsnip and a few others that resemble Fennel, but aren't. I think that perhaps the grower got seed for something other than culinary Fennel.

Cut the seed heads while they are still green and dry them somewhere safe if you want to cook with them. I use the fronds and on some plants which make larger bases, on pork, lamb, in vinaigrettes, tastes great with fresh cilantro, citrus juice, fish sauce, and oil. Also with lemon grass, really on and in anything, but I love fennel and anise. Fennel is not as pungent as anise, a bit more subtle, but has a nice rounding effect, like coriander.

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 made this wonderful, fresh tasting salad at Christmas last year. It's a nice way to use some fennel, although not the fronds, and turns a beautiful, rich beet color if left to sit for a while. From Martha Stewart: Fennel Beet and Carrot Salad. For the Salad 1 fennel bulb, trimmed 5 medium carrots 2 large beets, trimmed and peeled For the Vinaigrette 2 teaspoons fennel seeds 1/4 cup fresh orange juice 2 tablespoons sherry vinegar 2 teaspoons fresh lemon juice 1 shallot, halved and very thinly sliced Coarse salt 1/4 cup plus 2 tablespoons extra-virgin olive oil Directions Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish. Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use. Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil. Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.