Florence fennel is a versatile vegetable that is also an attractive plant to have on your plot with its feathery leaves and white bulb-like stems that have many culinary uses
Florence fennel is grown for its feathery foliage and chunky white leafy bases all of which are edible with a delicate aniseed flavour and can be used in different ways in the kitchen.
Florence fennel (Foeniculum vulgare azoricum) is related to the herb or common fennel (Foeniculum vulgare) which is much taller with open feathery fronds in green or sometimes bronze colouring. The herb fennel does not have the bulbous base to the plant and is generally longer lived. If left in the ground, it dies back in winter and regrows each spring. That said some gardeners have success keeping Florence fennel going for a year or two especially if grown undercover but it is usually just grown as an annual with fresh sowings each year.
Enjoy more Kitchen Garden Magazine reading.
Click here to subscribe & save.
(Digi pic 68 2 Fennel- You can start Florence fennel in cell trays and transplant into the ground when large enough to handle)
How & when to sow Florence fennel
- Sow April to June direct into the soil where you want them to grow.
- Sow Florence fennel seed thinly in seed drills about 2cm (1/4in) deep. Aim for the rows about 30cm (12in) apart.
- Once the seedlings are through thin them out to allow 25cm (10in) between the plants.
Sowing in trays
You can start the seed off in cell trays but don’t leave the seedlings too long in the trays before moving into their final growing place. Florence fennel does not like root disturbance and if the plant is stressed it can bolt which means it produces flowerheads and seed earlier than usual and will be at the expense of the swollen bases you are aiming for to harvest.
How to care for Florence fennel as it grows
- Keep well-watered until the plants are more established.
- As the swollen stems develop you can pull some earth up to them to help keep them white.
Harvesting Florence fennel
- You can pluck a few leaf tips off to add to cooking or to garnish a salad
- …or when the bulbous bases form you can lift the plants and chop up the white chunky bases to add to many different dishes.
Some ways of using Florence fennel
- Sauteed caramelised fennel
- Summer stew with tomatoes, aubergine, courgette, garlic, herbs and Florence fennel
- A summer drink of apple juice, ginger, lime and fennel
- Our roasted carrot, fennel and lentil salad
- Pasta alla Norcina which includes sausage, chopped fennel, onion, white wine, cream and parmesan
- Our fennel and cheddar quiche
- Florence fennel is particularly good paired with seafood
- Steam it, bake it, braise it or roast it
- Garnish dishes with the leafy tops
