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Botanical Interests® Fennel Finocchio - 1g (~120 Seeds)
If you have never tasted fennel, you are missing a treat. Also called Florence fennel, it can be eaten raw, used to flavor soups and pasta, deep-fried, or sautéed and added to gravy served over steaks! Feathery leaves are attractive in the garden and are a fresh garnish to fish, chicken, tomatoes, and sauces. Seed can also be harvested as a spice.
Sowing Tips:
When to Sow Outside: "For "bulb": Midsummer for fall harvest is optimal; ideal soil temperature is 60°–75°F. In cool summer areas (under 75°F): 1 to 2 weeks after average last frost. Mild Climates: Sow in fall for cool season harvest. For foliage only: Every 3 weeks after average last frost until midsummer.
When to Start Inside: 4 to 6 weeks before average last frost (recommended for spring "bulb" production). Use biodegradable pots for transplant.
Days to Emerge: 7–14 days
Seed Depth: ¼"
Seed Spacing: A group of 3 seeds every 10"
Row Spacing: 10"
Thinning: When 1" tall, thin to 1 every 10"
Variety Info:
Family: Apiaceae
Native: Africa, Asia, and Europe
Hardiness: Perennial in USDA zones 4–9; grown as an annual.
Exposure: Full sun
Plant Dimensions: Foliage from 2'–4' tall; the "bulb", 3"–4" diameter at the base
Variety Info: The crunchy, dense, licorice-flavored "bulb" is comprised of tightly layered, overlapping, swollen stalk ends. The feathery foliage looks similar to dill, but has a delicate, anise flavor. The seeds also taste similar to anise or licorice.
Attributes: Frost Tolerant
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