Florence Fennel
Introduction
Florence fennel is grown for its edible bulb that forms at the base of the plant, but its leaves can also be eaten. Its growing season starts in the warmth of late spring before maturing in summer.
The bulb of Florence fennel has a delicious aniseed flavour. It can be steamed, fried, and roasted, and is often used to accompany fish dishes.
Planting
- Planting depth: 1.5 cm or half an inch
- Plant spacing: 30 cm or 1 foot in all directions
Harvesting
- Pick when the bulbs are between the size of a golf ball and tennis ball
- Grate into salads, or cook and serve with fish
(inside)
(outside)
(fresh)
(stored)
= jar, = freeze, 
= store
Varieties
Florence fennel, a vegetable, should not be confused with the herb of the same name (fennel) – the herb does not produce a swollen bulb at its base.
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Growing
Growing florence fennel is relatively straightforward, but does require careful attention from a gardener that its soil always remains moist. If the soil dries out, the plants may run to seed and not form a bulb. To achieve a white bulb, the forming bulb needs to earthed up (covered in soil to exclude light).
Florence fennel is commonly grown by sowing seed in shallow drills (pre-watered) in late spring or early summer once the warm weather arrives. If Florence fennel experiences a period of cold weather it can cause the plants to bolt. Alternatively, the plants can be sown earlier indoors using coco fibre or biodegradable pots (to avoid disturbing the roots when transplanting), but this method does run the risk of the plants bolting.
The best conditions are warm summers combined with regular watering – growing through biodegradable weed fabric helps keep the soil warm and moist.
Thin the seedlings to 30 centimetres or 12 inches apart. Pick the bulbs when no larger than a tennis ball in size, about 10 centimetres or 4 inches. The first bulbs should be ready for harvest late July or early August.