Fennel – Florence – Foeniculum vulgare var. azoricum
Annual Heirloom. Called finocchio in Italy, fennel’s licorice flavored, overlapping leaves form a bulb-like enlargement at the base of the celery-like stalks. The bulb is great in stir-fry dishes, soups, and raw in salads. Fennel also grows well in containers, and its feathery blue-green foliage make it an excellent choice for a courtyard garden or a pot.
Did You Know? The larvae of swallowtail butterflies are often found feeding on fennel leaves.
Soil & Water: Fennel prefers loose, well-drained, moderately fertile soil with plenty of added organic matter. Light but regular water will produce the best bulbs.
Planting & Growing: Start seed indoors 4-6 weeks before the last frost, or sow seed directly once the soil has reached 65F. Fennel tastes best when grown in moderate weather; extreme hot or cold temperatures, or soil that’s too dry, tend to make the plants tough.
Harvesting & Storage: Harvest bulb once it has reached a 4″ diameter and is firm to the touch. The leaves can be harvested anytime the plant is large enough and used like any other sweet fennel. Fennel does not store well; use fresh.
Soil Temperature: 65-75F
Planting Depth: 1/4″
Germination: 7-16 Days
Height At Maturity: 3′
Days To Maturity: 65-100 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12″
Approx Seeds per 1/4 Pound: 31,676 Seeds
