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Called finnocchio in Italy, this fennel variety has broad overlapping leaves that form a large, edible, bulb-like base below its celery-like stalks. The bulb and stalks, as well as the feathery, dill-like leaves that top this 3' tall plant, have a mild licorice or anise flavor. This tender perennial grown as an annual prospers when given a steady supply of moisture.
This variety works for:
This variety of fennel grows large bulbs that can be sliced and eaten raw or lightly cooked. Fennel pairs nicely with eggs and fish.
Fennel seeds are aromatic and anise-flavored and used in cuisines from India, Pakistan, and the Middle East. It is also used in Chinese five-spice powders. They are also used for flavor in Italian sausage.
Try thinnly slicing your fennel bulbs and adding them to salads or toss them with blood orange segments. You can also saute the fennel slices with onions for the base of a soup or risotto.
Instructions - Sow seeds indoors ¼" deep. Transplant outdoors after the danger of frost has passed. Harvest before plant blooms to keep bulb from becoming tough. Prefers well-drained rich soil.