Florence Fennel also known as bulb fennel, is a frost-tender annual vegetable native to the Mediterranean region. The plant produces a firm, fleshy, pale green to white bulb with a fresh, mildly sweet aniseed flavour. The delicate, feathery foliage and young stems are also edible and add a subtle anise aroma to many dishes. Thanks to its refined flavour and versatility, Florence fennel is a favourite ingredient in Italian, French and Mediterranean cuisine. Florence fennel is primarily grown for its juicy, aromatic bulb. Its flavour is fresh, mild and slightly sweet, with distinctive notes of anise and liquorice. This refined taste makes it equally suitable for both raw and cooked dishes.
When served raw, the bulb is excellent in salads. Thinly sliced, it provides a crisp texture and pairs beautifully with oranges, grapefruit, apples, pears, avocado and pomegranate. It also combines wonderfully with walnuts, pine nuts and almonds. A dressing of olive oil with lemon or orange juice perfectly enhances its fresh aniseed flavour. The bulb can be boiled, steamed, braised, stir-fried, grilled, pan-fried or oven-roasted. Cooking softens the flavour and brings out its natural sweetness while preserving the delicate anise notes. Classic Mediterranean dishes include fennel gratin with Parmesan cheese, oven-roasted fennel with olive oil and thyme, or slowly braised fennel in butter. Florence fennel is also a delicious addition to pasta dishes, risottos, quiches, savoury pies, casseroles, curries, soups and creamy sauces. The bulb can also be incorporated into mashed potatoes or vegetable purées, where it adds a fresh, aromatic flavour. Not only the bulb but also the fine fennel fronds are edible. The young leaves make an attractive garnish for salads, fish dishes and soups and can be used as an alternative to dill. They also add flavour to herb butter, salad dressings, marinades, herb-infused oils and homemade pesto.
Florence fennel pairs exceptionally well with fish such as salmon, cod, sea bass, sole, trout and prawns. Its mild anise flavour also complements chicken, turkey, pork and lamb. In vegetarian dishes, it combines beautifully with goat's cheese, feta, mozzarella, Parmesan and ricotta. Among vegetables, fennel pairs well with tomatoes, courgettes, sweet peppers, pumpkin, leeks, onions, celery, carrots, beetroot and spinach. Potatoes and white beans also make excellent companions. Fresh herbs such as dill, parsley, chives, thyme, rosemary, tarragon, oregano and basil enhance its Mediterranean character. Garlic, lemon, orange, olives, capers and white wine are classic flavour partners, while spices such as curry powder, fennel seed, coriander seed, cumin and black pepper add extra depth. Florence fennel is also highly nutritious. The bulb is rich in dietary fibre and contains vitamins A, C, E and K, several B vitamins, and minerals including potassium, calcium, magnesium and iron. Low in calories yet full of flavour, it is a healthy choice for both hot and cold dishes. Non hardy annual. Height: 60 - 90 cm.
Indoor sowing: late March - half May
Outdoor sowing: May - June
Sowing depth.: ½ cm
Germination: 10 - 20 days
Germination temp. : 20 - 22 °C
Plant distance: 20 cm
Plant distance between rows: 45 cm
Plant position: sunny - sheltered
Harvest period: July - October
Sow fennel indoors, for an early harvest. Sow from late March to mid-May. Keep in mind that the plants should be put in the open ground 4 - 5 weeks after sowing. So take night frosts into account. Use seed trays with separate compartments or small pots. This is to make transplanting the seedlings into the open ground easier without disturbing the roots too much. Use well-moistened sowing soil and ensure good drainage. Cover the seeds with a thin layer of sowing soil. They need light and warmth to germinate. Fennel needs a position that is sunny and sheltered. This plant does have some requirements for its location: the soil should be well fertilised beforehand, moisture-retaining but well-draining. Heavy clay soil, stony soil and poorly draining soil are not suitable. On these, the fennel will bolt very quickly and not produce any bulbs.
Sow outdoors from mid-May, after all chance of night frost is gone. When sowing in rows, keep about 45 cm space between the rows. Cover the seeds with a thin layer of sowing soil. As soon as the seedlings are large enough to handle, they can be thinned out at 20 cm. Fennel needs a sheltered, sunny spot with good drainage. Water regularly to prevent drying out. Remove weeds carefully. Raising the soil around the roots makes the tubers whiter and sweeter. Don't sow too close to dill and other fennel varieties to avoid cross-pollination.
When the fennel bulbs are about 5 cm in size, they can be harvested. Remove the bulbs carefully from the ground with a pitchfork. Carefully cut off the bulbs just above the ground.This allows the roots to remain in the ground, from which feathery shoots soon emerge. These can be cut of and used as garnish a.o. Fennelbulbs can be stored in a cool place for about 3 weeks. Fennel can also be frozen.
