Description
A new twist on an old favorite-this compact fennel will no longer shade out your herb garden, yet allows for the same rich, distinctive flavor. Very uniform and resistant to tip burn, these high-quality, smooth bulbs are best for spring and autumn crops.
How to Grow
Thin 10 inches apart when seedlings are 1-2 inches high.
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Mulches also help retain soil moisture and maintain even soil temperatures. For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed and will improve the soil as it breaks down in time. Always keep mulches off a plant's stems to prevent possible rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1 inch of rain per week during the growing season. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
As a tender perennial, sweet fennel is short-lived but will reseed abundantly.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Tips
Enjoy the young leaves as a garnish and flavoring for soups, salads, and fish.
Bulbous stems may be roasted, grilled or served raw.
Stalks may be used as a celery substitute or used to make broths.
Use the tasty seeds crushed or whole in sausage and other meats, as well as to make a refreshing tea with a warm, sweet anise flavor.
Fennel’s lacy texture makes it a valuable garden plant and it is also a favorite of black swallowtail butterfly caterpillars.
Fennel may be stored fresh in a plastic bag in the crisper drawer in the fridge for a few days. Separate the stalks from the bulbs and store separately.
Fennel bulbs may also be frozen after blanching for three minutes.
Leaves may be dried, but lose flavor when dried. Stalks may be dried, but remove the leaves first.
Seeds are easily dried.
