Foeniculum dulce de Florence

A traditional variety, relatively late, which forms beautiful round bulbs, pearly white with a delicate aniseed flavour. It is well suited to southern regions. The sowing period extends from March to June for a harvest from July to October.

Like Carrot and Dill, Fennel belongs to the Apiaceae family (formerly Umbelliferae) and forms a beautiful plant with delicate and light foliage, of which both the branches, the "bulb", and the seeds are consumed. It prefers mild climates and is cultivated in sunny, reasonably rich soil.

Although easy to grow, Fennel is one of those very reactive plants that need a minimum of warmth to grow but do not tolerate drought episodes well, which cause it to quickly go to seed. The gardener's art then consists in combining the right variety and sowing period.

The "bulbs" (which are not bulbs, this fleshy part being formed by the imbrication of the petioles) of Fennel have a beautiful pearly white colour and a slight aniseed flavour. It is a vegetable with a delicate flavour that can be consumed raw or cooked. Its branches are notably used to flavour fish dishes. Finally, if, unfortunately, some plants go to seed, console yourself; fennel seeds are said to aid digestion.

Harvest: Fennel is harvested about three months after sowing and is done as needed.

Storage: It is a rather frost-sensitive plant that cannot withstand freezing. It cannot remain in the ground during winter and should be stored in a cellar. Freshly harvested, Fennel can be stored for a few days in the refrigerator or several months in the freezer after being blanched beforehand.

Gardener's tip: To limit watering, starting from the end of May, we recommend mulching the soil with thin successive layers of clippings, if possible, mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.