Fennel
by Farmer Leo

The scientific name of fennel is foeniculum vulgare.
Fennel is a perennial.
In Longfellow's poem goblet of life fennel is said to strengthen eye sight.
Fennel is said to have a flavor similar to anise and is often miss labeled as anise in American stores.
The Greek word for fennel is marathon, and the place of the battle of the marathon actually  means plain with fennel.
The bulb fronds and seeds are used in many of the culinary traditions of the world.

How to grow
choose a spot with full sun and loose well drained soil, plant in the spring just after the last frost. Plant 1 inch deep and 10 to 12 inches apart, space rows 3 feet apart, water well, once the plant is a few inches tall the soil should be almost dry before watering, when the you are done watering soil should be moist but not soggy.

How to cook
recipe:salami and fennel crostini
yields:24
ingredients
24 thin baguette slices
3 table spoons olive oil
½ fennel bulb thinly sliced
1 table spoon chopped fennel fronds
½ teaspoons grated orange zest
2 table spoons fresh orange juice
3 ounces thinly sliced  salami
Preheat the oven to 400, place the bread slices on the cookie sheet and brush both sides with olive oil, bake until golden brown 4-5 minutes, in bowl toss together the fennel the orange juice and zest and a table spoon of olive oil, dived evenly on top the slices of bread the salami and fennel mixture and sprinkle with fronds.

Citation
[1]http://gernot-katzers-spice-pages.com/engl/Foen_vul.html
[2]https://www.growthis.com/how-to-grow-fennel/
[3]https://www.realsimple.com/food-recipes/browse-all-recipes/salami-and-fennel-crostini