Description
Fennel 'Sweet Florence' is a traditional variety which produces large, white, bulb-like stems with a sweet flavour somewhere between aniseed and celery.
This attractive vegetable has tall stems and feathery green foliage which can also be eaten as a herb.
| When to sow | April to July |
| Where to sow | Sow seeds direct in moist, fertile soil, thinly along rows 2cm (3/4in) deep and 30cm (12in) between the rows. |
| What to do next | Thin seedlings as soon as large enough to handle to 30cm (12in) apart. |
| Water well until plants are established. | |
| As the swollen stems start to develop, gradually build earth up around them to preserve the whiteness and flavour. | |
| Harvest | Bulbs ready from September and October, Leaves can be used from July. |
| Handy Tips | Fennel does not like root disturbance so should not be transplanted. |
| Requires consistent moisture levels to prevent bolting. | |
| Add a general fertiliser once or twice a season. | |
| Companion Planting | Plant fennel next to dill, cucumber, and nasturtium. |
| Nutritional Information | Rich in antioxidant and vitamin C as well as a good source of fibre. |
| Serving Suggestion | Chopped raw in salads, braised as a vegetable or added to delicious winter casseroles. |
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