Art Pack by Karen Combs.

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  • Feathery seedlings.
  • Fattening up.
  • Ready to harvest.

Florence Fennel

Foeniculum vulgare

Certified Organic Seed

Crunchy, licorice flavored bulbs can be used as a vegetable or an herb.

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Bulbing fennel, known as both Florence Fennel and Finnochio, deserves a home in every garden. Not only do the bulbs make a sweet, mildly-flavored, positively gourmet treat, but they're also beautiful: the swollen, celadon bases burst vertically into a mist of fine-leaved, breeze-blown stems, providing airiness and brightness and shape.

Like many of our garden crops, its origins lie in the Mediterranean basin, and most recipes for fennel come from Italian cuisine. Raw, chopped fennel adds a celery-like crunch and licorice flavor to salads, or fennel can be cooked until soft and meltingly delicious. It is most abundant in mid-summer, which explains its popularity as a grilled vegetable (yum!).

Number of Seeds 250
Spacing in Row 12 inches
Spacing Between Rows 18 inches
Planting Depth ¼ inch
Days to Germination 7 to 14
Days to Maturity 60
Height at Maturity 24 to 36 inches
Width at Maturity 12 to 16 inches
Start indoors 3-5 weeks before last frost and then transplant after last frost, or direct sow outdoors in rich soil from after last frost through mid-July. Water liberally. Harvest before seedstalk forms to ensure a tender bulb. Best harvested at about 4 inches in diameter; waiting longer risks losing crop to bolting.

Artwork by Karen Combs. Karen works on the cusp of painting, design, craft, and art history, merging pop art and rococo influences and infusing her passion for high art with a relaxed rock n' roll sensibility.

Medium: acrylic and ink

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