• Contains approximately 285 Fennel, Florence Herb Seeds.
• Germination 12-18 days at 50-70 F.
• Plant seed 1/4 inch deep in well drained soil. Plant spacing 12 inches. Row spacing 3 feet. Approximately 100 days to harvest.
Fennel is a perennial herb that is aromatic and tall-growing. Its yellow flowers and feathery foliage give it a distinct appearance. The stalks and bulb of the fennel plant can be eaten as a vegetable, and the seeds (fruits) and leaves can also be used in recipes as seasoning. Some people enjoy chewing on the fennel seeds, which are known to help aid digestion.
Planting, Growing, and Harvesting:
Fennel should be planted in full sun, in soil that is well-drained. You can direct sow the seeds into the soil, then water lightly until the seedling appear. Water plants every week or so afterward.
Due to their tall height, you may wish to stake fennel plants or otherwise provide stability for the fennel. The fennel plant can reach up to 4 feet, so take this into account when planning your garden.
Harvest the fennel seeds after they have turned brown. Cut the stalk and hang upside down to dry.
Recipes/How to Use:
You can use the seeds of the fennel plant to flavor food, or cook and eat the fennel bulbs.
Oven Roasted Fennel Bulbs
2 fennel bulbs cut in fourths, stalks removed
2 tablespoons olive oil
Salt and pepper
Coat sliced bulbs with olive oil and place on a baking sheet. Sprinkle the desired amount of salt and pepper. Place in 375F oven and cook for about 40 minutes.