We couldn’t decide between the two, and grew two kinds of fennel this year — Finale and Perfection. Out of laziness, we’d left the roots in the ground after harvesting. To our surprise they gave us a second crop, each root producing two to three more fennel bulbs.
We are letting them go to seed and had planned to collect the fennel seeds for later use, but they may not make it that far.
At Jean’s suggestion, we tasted the flower heads and found them packed with fennel flavor. I’ve cooked with fennel pollen before, but hadn’t realized we had our own source in the garden. As it turns out, the flowers can be used fresh or dried, and as a garnish or for seasoning.