Fennel – Florence

Heirloom.
Florence Fennel plants are smaller than the wild fennel. A native to Italy, it is grown there for it’s stem that swells to a large bulb as it grows. The bulb is similar to celery in flavor but it is sweeter, licorice flavored, and pleasantly fragrant. It is a delicious gourmet delicacy. The bulb is crisp, hardy and wonderful eaten raw or cooked. Sliced thinly and served in salads and soups, or cooked and served with rich butter sauces or creamy dressings. In Italy it is a common and popular vegetable that is often thinly sliced and served sprinkled with olive oil and served as an appetizer. It can be sauteed, braised, grilled, used in stew, soup, side dishes, pastas, and risottos. The wispy leaves are delicately flavored and can be used in salads and cold dishes, and more. The seeds have a mild anise like flavor, but is more aromatic and sweeter and is used as a spice. Easy to grow cool weather vegetable/herb. An excellent delicious unique herb!
Sowing: Direct sow in the spring early after danger of frost. For early harvest it is best started inside 4 weeks before average last frost and transplanted after danger of frost. Can be sown in late summer for a fall harvest. Sow in rich soil 1/4 of an inch deep in full sun. Keep moist until first leaves appear, after this take care not to over-water.
Spacing: Plant spacing 10 inches. Row spacing 10 inches apart. Height: 12 inches
Moisture: Water regularly Soil: Heavy feeder, rich well drained soil.
Germination: 14 days Days to Maturity: 90 days Light: Full sun
Information: When the bulb is around the size of an egg, pile soil up around it, so it can grow away from light. It should be ready to harvest 2-3 weeks after this. Cut off flower heads when they form. Store bulbs in a cool place after harvesting. Young leaves can be used anytime.
Florence (Finocchio) Foeniculum vulgare
Annual
Heirloom