Fennel – Florence
$3.99
Called finocchio in Italian, Florence-type fennel produces broad leaves that overlap to form a kind of pale green bulb bulging at the base of the plant. The tall stalks are reminiscent of the crisp texture of celery and the cut foliage of dill. Sweet leafy vegetable with an aniseed-like taste. It is used entirely in the kitchen; the bulb is eaten raw, but can also be cooked, although the aniseed taste disappears a little. The slightly tougher stems give a nice flavor to soups, and the foliage enhances fish dishes such as salads. Perennial plant treated like an annual.
Additional information
Seeds | ~250 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 1 cm
- optimal temperatures of germination: 15 to 25ºC
- time for germination: 10 to 14 days
When to sow:
- sow indoors 4 to 6 weeks before the last frost date preferably in peat pots to avoid disturbing the roots when transplanting OR
- direct seeding when there is no risk of frost in spring
Sowing technique: in pocket
Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep only the best plants.
- for indoor sowing: harden off the plants outdoors before transplanting them into the garden
- for direct sowing: thin out the plants for their final location in the garden
Transplanting outdoors (for seedlings started indoors):
- When all risk of frost has been eliminated
Distance in the garden:
- between plants: 20 to 30 cm
- between rows: 45 cm
Height of the plants: 90 cm
Soil: loose, rich and well drained
Exposure: full sun
Harvest time (from direct sowing): 80 days
Specificity:
- Bring back soil around the base of the plant when the bulb starts to develop.
- Harvest the fennel when the bulb is formed, before it goes to seed, by separating the bulb from the roots with a knife.
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