Fennel; Florence Fennel; Foeniculum vulgare
Above photo from July 31, 2007. See the sweet seedling photo, here.
My first experience with fennel was in a restaurant in York, England. It was cooked with other vegetables and served with a meat dish. It was tasty and we asked to be sure what it was we were eating.
When I read about growing it, it sounded versatile and not too difficult: eat the refreshing licorice flavored foliage, stalks, bulbs, seeds. My type of plant. 2007 was my first season and I will be growing it again. Did I have beginner's luck?
Do you grow fennel, or not grow fennel, for any specific reason?Variety I'm growing: Perfection, organic, from Territorial Seed Company
Days to Maturity: 75
Soil temp for germination: 55-70 F
Seeded: Indoors in early March 2007. I used small but deeper pots to give the roots room. Looks like it will be mid March 2008. I will also plan to succession plant fennel this year, to spread out the harvest.
Planted out: Moved to semi protected cloche in mid/late April 2007, planted April or early May. May be able to start a fall crop in July. Heat can make it bolt. Doesn't mind a light frost.
Harvested: First one in July. Others followed, though the last one went to seed. I hope it self-sowed too.
Saving seeds: Should work. Seeds are similar to dill.
Eating: Baked/roasted bulb & stalks; feathery foliage, skinny stalks and raw bulb in a salads. Lately, I had a store bought one that we added to soup and it was very tasty and tender this way.