Fennel Finocchio
If you have never tasted fennel, you are missing a treat. Also called Florence fennel, it can be eaten raw, used to flavor soups and pasta, deep-fried, or sautéed and added to gravy served over steaks! Feathery leaves are attractive in the garden and are a fresh garnish to fish, chicken, tomatoes, and sauces. Seed can also be harvested as a spice.
Variety Info
- Family:Â Apiaceae
- Native:Â Africa, Asia, and Europe
- Hardiness: Perennial in USDA zones 4–9; grown as an annual.
- Exposure:Â Full sun
- Plant Dimensions: Foliage from 2’–4′ tall; the “bulb”, 3″–4″ diameter at the base
- Variety Info:Â The crunchy, dense, licorice-flavored “bulb” is comprised of tightly layered, overlapping, swollen stalk ends. The feathery foliage looks similar to dill, but has a delicate, anise flavor. The seeds also taste similar to anise or licorice.
- Attributes:Â Frost Tolerant
Sowing Info
- When to Sow Outside: “For “bulb”: Midsummer for fall harvest is optimal; ideal soil temperature is 60°–75°F. In cool summer areas (under 75°F): 1 to 2 weeks after average last frost. Mild Climates: Sow in fall for cool season harvest. For foliage only: Every 3 weeks after average last frost until midsummer.
- When to Start Inside:Â 4 to 6 weeks before average last frost (recommended for spring “bulb” production). Use biodegradable pots for transplant.
- Days to Emerge: 7–14 days
- Seed Depth: ¼”
- Seed Spacing:Â A group of 3 seeds every 10″
- Row Spacing:Â 10″
- Thinning:Â When 1″ tall, thin to 1 every 10″
Growing Info
- Harvesting:Â BULBOUS STEM BASE: Harvest any time after the base begins to fatten, and before plant begins to bolt. Cut just below the soil surface. LEAVES: Can be clipped for fresh use almost any time after plant becomes established. SEEDS: Harvest seeds when they turn from yellow green to grey green. If allowed to turn brown, they may fall to the ground before you can harvest them.
