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Fennel, Florence 
Foeniculum vulgare var. azoricum
Florence fennel is often confused with dill because of its looks, although it is prettier, and has a completely different scent. Every part of the plant can be used: bulb, stalk, foliage and flowers. Originally from the Mediterranean area (hence the name 'Florence'), it is familiar in many Italian dishes, especially with meat (sausage and meatballs in particular). The leaves are delicious in soups and stuffings. Add to marinara sauces or roast with vegetables. The bulbs can be braised and eaten with salt and pepper, for a simple dish. Interesting Notes Fennel is known to relieve constipation, an upset stomach, and gas. Brew as a tea to help with ailments. Overall, it is a soothing herb and gently astringent.
Growing Tips Prefers well-drained soil and sun. Harvest young leaves.
Sowing Information You can sow seed directly into fine garden soil or start indoors early, then transplant in spring when all danger of frost has passed. Spread seed on warm soil and cover with 1/4 inch fine soil. Seeds will germinate in 7-14 days. Once plants are two to three inches tall, thin to space plants 5-8 inches apart. 50-60 days to leaf harvest. 85-105 days to seed harvest. NOTE: Too much moisture at bloom time can prevent formation of seeds.
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Cooking with Herbs § Planting Zones § Preserving Herbs § Plant Site Map |
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