Selma Fennel - Foeniculum dulce

The 'Selma' fennel is an early variety that is resistant to bolting. It produces large, fleshy white 'bulbs' that have a rich aniseed flavour. Fennel can be consumed cooked in water, braised, or raw. We particularly enjoy it raw in refreshing Italian recipes, cut into strips and mixed with pieces of orange and raw ham. Sow from February to June to harvest from June to October.

Fennel is easy to grow, but needs some warmth to grow. It does not tolerate drought well, which causes it to quickly go to seed. The art of the gardener is then to combine the right variety and sowing period.

The "bulb" is not really a bulb, but a fleshy part formed by the imbrication of the petioles. The swollen base has a beautiful pearly white hue and a slightly aniseed flavour. It can be consumed both raw and cooked. Its stems are used to flavour fish dishes. If some plants go to seed, use the seeds to make a very good condiment that aids digestion.

Harvest: fennel is harvested approximately three months after sowing and is done as needed.

Storage: it is a rather cold-sensitive plant that cannot withstand frost. It cannot stay in the ground during winter and must be stored in a cellar. Freshly harvested fennel can be stored for a few days in the refrigerator. It can be stored for several months in a freezer, after being blanched beforehand.

Gardener's tip: mulch the soil from May with successive thin layers of grass clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeding.