FULL SUN – HERB, Fennel Florence – Foeniculum vulgare dulce, native to the Mediterranean and Western Asia, Fennel has been cultivated for centuries. The seeds are an effective appetite suppressant. The strong anise flavor of the stems, leaves, flowers and seeds makes Fennel a popular food flavoring agent. Fennel Florence, a 2-3 ft. plant, is a bulbing annual much sweeter than the non-bulbing varieties and prized for its bulb and stems which can be used like celery or prepared in casseroles. Plant as soon as the ground can be worked in the spring and the danger of frost has passed. Make sure the ground is consistently moist until germination occurs. Rows should be 12 in. apart. When seedlings are 2 in. high, thin, leaving 12 in. between plants. Leaves can be gathered throughout the season and eaten fresh. Stems take about 80 days to mature and are usually eaten fresh because cooking destroys the flavor. Seeds should be harvested by cutting the seedhead and storing in a paper bag in a warm, dry place. Once the seeds have dropped from the seedhead, they can be stored in a glass jar. Type Spacing Planting Depth Days to Germination Maturity Annual 12 in. 1/2 in. 14-21 80
