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Botanical Interests® Fennel Romanesco Organic - 0.5g (~60 seeds)
You are in for a real treat with this gourmet, but often overlooked, garden wonder. Also called Roman or Florence fennel, the crisp, bulbous stem has a delicious, anise flavor and can be eaten raw, sautéed, fried, and used in soups or pasta. Feathery foliage is attractive and is an excellent fresh garnish. Seed can also be harvested as a spice. For best "bulb" production, sow for fall harvest.
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. 'Romanesco' is a florence type fennel.
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