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. 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 Sowing Info 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" Growing Info Harvesting: BULBOUS STEM BASE: Harvest any time after the base begins to fatten, and before plant begins to bolt. Cut just below the soil surface. LEAVES: Can be clipped for fresh use almost any time after plant becomes established. SEEDS: Harvest seeds when they turn from yellow green to grey green. If allowed to turn brown, they may fall to the ground before you can harvest them.
Related
Related
Related
Related