If it was an open pollinated fennel you grew (and it probably was if you used burpee seed), it just probably was a pretty poor variety or maybe just a bad year. I have grown fennel in Southern New England for years and it always worked. The trick is timing the planting. Most fennels are 75-80 days and they need to mature when the weather is cool. So, in Massachusetts (and Connecticut), direct seed them June 15th or so. They need fairly loose soil, good fertility and a good regular supply of water. Thin them to a final distance of seven or eight inches. (I would usually do an initial thinning of one inch or so, and then go back several times, eating the thinnings in salad or cooking them. They are ready by mid September when things cool off. They will hold in the field and take a pretty good frost. I thought I had some photos of some growing, but can not find them; only thing I can find is a photo of some Romanesco Fennel (italian open pollinated variety). Get some good seed. They are really a nice vegetable. Regards Bill McKay

I don't think I'm going to make it, unfortunately. Health issues, darn it. I was hoping I would have some plants to take, but things are moving rather slowly this year, especially with these occasional cold snaps we have been having. BTW, made it over to Horn's today and Kenna and I purchased 3 plants for a container we are going to make of a Gerbera daisy that is pink with white edge, a pink almost white Nicotiana, and a dark pink Pentas lanceolata. I think they are going to look gorgeous together and will make the hummers, moths, and butterflies very happy! I am also growing some Frank's Extra Large Dill plants in peat pots (they dislike root disturbance) and if they come up I will save one for you. Would you also like some of the red Salvias I am growing from seed. I will have Forest Fire, Lady in Red, for sure. They just came up, and hopefully will have S. darcyi, subrotunda, greggii, and the species coccinea. All of these are red - for the hummers and the Cloudless Sulphurs. I also have a Salvia 'Hot Lips' that I want to take cuttings of very soon. It is a gorgeous Salvia with a red hood and white lips - very different looking. I got it from dogwooderitternet. I have developed a passion for Salvias this year because they are so attractive to hummers and butterflies. Haven't seen too many butterflies here lately, though, what with this cool, rainy weather we are having and looks like we will continue having this week. We'll probably be crying for cool, rainy weather in July and August. Susan

Aargh. Another myth gets retold. This is my pet herb myth of the moment since dill is herb of the year for 2010. Dill and fennel DO NOT cross pollinate. They aren't even that closely related (at the family level only). They are no more likely to cross with each other than with other members of the Apiacea (Umbelliferae) family such as parsley or anise. The passing morphological similarities don't make them more likely to cross. Cross pollination between genera is extremely rare. I know some botanists that would be extremely excited to be able to catalog a Foeniculum (fennel) and Anethum (dill) hybrid as there are no examples in any of the literature. Even if they did cross and did produce viable seed, it would be the offspring that would be affected, not the original plants. Fennel (Foeniculum vulgare) is on the invasives list mostly because it is not native and out competes some native plants in certain areas. It doesn't necessarily have anything to do with its performance in the garden, which in most cases is also full of non-native plants. But it can reseed with abandon and become "invasive" in that sense as well. Do a google search for "invasive plants fennel". Certain plant produced chemicals have been shown to be allelopathic but just because a plant produces that chemical doesn't mean that the plant itself is allelopathic. It may not produce enough or the chemical may not even leave the plant. This is a relatively new science that is not yet fully understood. Many of the studies that have "proven" allelopathy have been seriously flawed. Trying to create an experiment outside the laboratory that controls for all the other possible explanations for nearby plants being affected has proven to be very difficult. F. DeBaggio

The entire plant is edible. Seeds are added to sausages and baked goods; the leaves are used with fish, vegetables, cheese spreads and soups. Fennel can be used in/with salads, 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. The bulb that forms at the base of the leaves can be used raw (eg. sliced or grated in a salad) or cooked as a vegetable. Delicious roasted whole. To use the Fennel bulb, slice the white part down the middle and remove the core and any really tough outer leaves. Wash carefully because sometimes dirt sifts down between the layers. The delicate flavour of the bulb works well with all kinds of vegges. Try it in a potato gratin. While common fennel will produce bulbs, they are generally of inferior quality. The bulbs you buy at the supermarket are usually those of Florence Fennel, which is grown specifically for the bulb. Common fennel is botanically classified as a perennial. Florence Fennel is classified as an annual. Use fennel seeds instead of poppy or sesame seeds on bread. Boil sliced fennel in salted water until just tender, coat in egg and breadcrumbs and fry in plenty of hot oil. Sprinkle with salt if desired when cooked, and serve immediately. Chopped fennel leaves go well with seafood, cheeses and vegetables such as cabbage, carrots, celery, zucchini, cucumber, leek, spinach or onions. Add a few seeds to dried figs, apples, pears, plums or quinces. Add some raw, sliced fennel to fish dishes. Fennel flowers have a mild, liquorice flavour and a sweet aroma. Serve with fish, creamy sauces, potatoes and salads. Fennel also has medicinal uses. Excellent digestive, suitable for babies in tiny doses. Also used to treat respiratory congestion, conjunctivitis, styes, diarrhoea, cystitis and other urinary tract infections, to eliminate hookworms, to increase flow of breast milk, as a soothing eyewash and the chewed seeds will freshen the breath. It is also used to reduce appetite in slimming regimes. Helpful for cancer patients after radiation and chemotherapy. May improve the libido in both males and females. Fennel oil can be rubbed over painful joints to relieve rheumatism and may be added to gargles for hoarseness and sore throat and cough. Warning: High doses of fennel may cause muscular spasms and hallucinations. This is particularly true if the oil is used. Use seeds in moderation and avoid the seeds if you have a history of allergies or skin sensitivities. Because of its hormonal action, it is best avoided by pregnant women, or those with oestrogen-dependent cancer. Best avoided by people with a history of alcoholism, hepatitis or liver disease. Avoid fennel if you have been advised not to take birth control pills. Do not use essential oil undiluted on skin, if pregnant, or if suffering from epilepsy. Occasionally, post-menopausal women might have some menstrual flow after taking fennel regularly. If this occurs, report it to your doctor.