Foeniculum dulce de Florence - Vilmorin Seeds

Florence Fennel, sometimes called Provence Fennel, is a traditional variety that produces beautiful round bulbs, firm and very white, with a delicate aniseed flavour. The sowing period extends from April to June for a harvest from August to March.

Fennel belongs, like Carrot and Dill, to the Apiaceae family (formerly Umbelliferae) and forms a beautiful plant with fine and light foliage, whose branches, "bulb," and seeds are all consumed. It prefers mild climates and is cultivated in sunny, fairly rich soil.

Although easy to grow, Fennel is one of those very reactive plants that need a minimum of heat to grow but do not tolerate episodes of drought, which cause it to bolt quickly. The gardener's art consists in combining the right variety with the sowing period.

The bulbs (which are not really bulbs, this fleshy part being formed by the imbrication of the petioles) of Fennel have a beautiful pearly white colour and a slightly aniseed flavour. It is a vegetable with a delicate flavor that can be consumed both raw and cooked. Its branches are particularly used to flavor fish dishes. Finally, if unfortunately some plants bolt, console yourself, as fennel seeds are a very good condiment that aids digestion.

Harvest: Fennel is harvested about three months after sowing and is done as needed.

Storage: It is a fairly cold-sensitive plant that cannot withstand frost. It cannot remain 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 or for several months in the freezer after being blanched beforehand.

Gardener's tip: To limit watering, we recommend, starting from the end of May, mulching the soil with thin successive layers of clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.