Foeniculum officinalis 'Romanesco'

The 'Romanesco' Fennel is a variety that produces large pearly "bulbs" weighing from 500g to 1kg. It has a white, crunchy and delicate flesh with a slight aniseed taste. 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 cured ham. The 'Romanesco' Fennel is late, quite productive and resistant to running to seed. It is sown between April and June and harvested from July to September.

Although easy to grow, Fennel is one of those highly reactive plants that require a minimum amount of warmth to grow but do not tolerate episodes of drought, which cause it to quickly go to seed. The art of the gardener lies in combining the right variety with the right sowing period. The bulbs (which are not actually bulbs, as this fleshy part is formed by the overlapping of the petioles) of Fennel have a beautiful pearly white colour and a slightly aniseed flavour. It is a vegetable with a delicate flavour that can be consumed both raw and cooked. Its branches are particularly used to flavour fish dishes. Finally, if by unfortunate chance some plants go to seed, console yourself, as fennel seeds make a very good condiment that aids digestion.

Harvest: Fennel is harvested approximately three months after sowing and can be done as needed.

Storage: It is a fairly tender plant that cannot tolerate frost. It cannot remain in the ground during winter and should be stored in a cellar. Freshly harvested fennel can be stored for a few days in the refrigerator or several months in the freezer after being blanched.

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