Fennel Florence

Fennel Florence, or Finocchio, has a mild anise-like flavour, but is sweeter and more aromatic. The base is used as a vegetable and can be used either raw or cooked and its tender leaves are used for garnishes, salads, sauces, soups, fish dishes and it is a close substitute for dill. Fennel seeds are the primary flavour component in Italian sausage and  It has a sweet flavour that is comparable to a cross between celery and aniseed.

Fennel’s sweet liquorice flavour complements seafood, meat and other vegetables. All parts of Fennel are edible, including its roots and seeds, with the stalks most valued as a vegetable. Fennel is a perennial that is often grown as an annual in cold climates.

Soak your Fennel seeds for a day or two before sowing to help ensure better germination. Direct sow seeds, as Fennel is not a good variety for transplanting. Choose fertile, moist, and well-draining soil. Fennel does best in full sun conditions. Once the plants have developed an egg-sized bulb at their bases, hill soil up around them to keep them blanched as they grow. Avoid planting in areas where you have planted dill or coriander, as these varieties can easily cross-pollinate with one another. Also, Fennel can inhibit the growth of tomatoes and beans, so they shouldn’t be planted nearby to one another.

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