Foeniculum vulgare## HOW TO GROW FENNEL Start indoors 4 weeks before last frost, plant out 1 week after frost. For fall harvest, transplant 10 weeks before first frost, without additional protection. Harden off outside and reduce water 2-3 days before planting out after last frost. Direct sow outside after last frost, light frost. Start every three weeks for continued bulb harvest. Dry herb bunches by hanging from ceiling or lay on screens in a dark, dry, ventilated location. Harvest at peak maturity when flowers are just beginning to appear, leaves contain the most essential oils at that time. Seed is harvested by cutting flower heads when seed is green, fully sized, beginning to ripen. Dry seed heads upside down in a paper bag for a week. Soil pH 6.1-7.0. Hardiness zones 6. Biennial.Average 6,300-9,500 seeds per ounce. Usual seed life: 4 years. Isolation distance for seed saving: 1/2 mile.Planting Depth 1/4-1/2”Soil Temp. Germ. 50-75˚FDays to Germ. 7-10Plant Spacing 6”Row Spacing 12-18”Days To Maturity 75Full Sun, Moist Well Drained Bronze Seed Count 1 Ounce ≈ 11,340 seeds##This fennel variety is flavorful and delicious- from the leaves and young stems, to the flowers and seeds. The leaves are a refreshing, licorice-flavored addition to salads, cole slaws, and dressings. This vigorous and uniform strain is slow to bolt. Non-bulbing type. If saving seed, plant in the back of your garden, as it gets 6’ plus tall. Tags: Color: Purple, Specialty: Bolt Resistant, Season: Summer, Certification: Organic.Originated along the Mediterranean coast. Foeniculum vulgare Azoricum is the green leaf Florence fennel type. F. vulgare Purpureum or Nigra is the bronze leafed fennel type grown as a decorative garden plant. Delicious fennel recipes.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic. culinary herb Color: Purple, Specialty: Bolt Resistant, Season: Summer, Certification: Organic
