Near the strawberry poly tunnel the fennel is flowering and setting seed.
Sadly, I am not too partial to fennel or Jerusalem artichokes or salsify – all of which grow heartily at that end of the garden.
Lily has finally learned to trust me and her desire for hay forces her to stay in the barn when I fill up her feeder.
Click below to see mother and daughter enjoying their early morning hay.
gfreedmanblog 
Friends in Spain used fennel to flavour broad beans. Drop the shucked beans into hot olive oil to split the skins, lower the heat, add the chopped fennel (fronds rather than bulbs),stock or water and seasoning. Then cook slowly. Mind you we always used a wooden pick to eat habas as an aperativo with a glass of wine.