How to Grow Sweet Fennel
Perennial, Nigella Hispanica
While classified as a herb, Fennel is a popular European vegetable too. Native
to Mediterranean region, the bulbous base and stalk is popular eaten raw
like celery, cooked, or boiled. Closely related to Parsley, Fennel is popular
in Italian and other Mediterranean recipes.
Also called Florence Fennel or Finuccio, it is easy to grow and very hardy,
lasting well after the first frost. With bright green, fern-like leaves and
aromatic yellow flowers, this plant will grow three to four feet tall. Plant
it in the back of the herb garden or in your vegetable garden.
Foliage and seeds have an anise-like flavor.
Propagation:
Fennel are grown from seed. Directly sow seeds into your garden as early
in the season as the ground can be worked. Sow seeds early in the season
and cover with 1/4" of soil. Space seedlings or thin plants to 10-12" apart,
in rows 18-24 inches apart.
Start a new planting in mid summer to harvest in the fall.
How to Grow Fennel:
Fennel is easy to grow. They prefer full sun and a well drained soil. They
will do best in rich soils.Water them during dry periods, once or twice per
week. Add a general purpose fertilizer once or twice a season.
Harvest leaves as at any time. Harvest flower heads after seeds have formed
and the flower head has died. Extract seeds and dry them in a cool, dry location.
Harvest bulbs when they reach tennis ball size or bigger. Pull every other
one out as needed to allow those remaining to grow even bigger.
Do not pull these plants up in advance of the first frost. They are very
hardy and should continue to thrive and grow, even after a number of hard
frosts.
Main Cooking Uses:
Having an Anise like taste, the bulbs and stalks are eaten raw like celery.
They are also cooked in a variety of Italian and other ethnic foods.
The leaves are used in sauces, soups, and condiments.
The oil is used to flavor liqueurs, candy, fish and medicine. Oil of Fennel
is used in soaps too.
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