Growing fennel

Native to the Mediterranean region, the bulbous base and stalk is popular eaten raw like celery. It can also be grilled or boiled. Closely related to Parsley, Fennel is popular in Italian and other Mediterranean recipes. Also called Florence Fennel or Finuccio, it is easy to grow and very hardy, lasting well after the first frost. With bright green, fern-like leaves and aromatic yellow flowers, this plant will grow three to four feet tall. Plant it in the back of the herb garden or in your vegetable garden. 

Fennel is grown from seed. Directly sow seeds into your garden as early in the season as the ground can be worked. Sow seeds early in the season and cover with 1/4" of soil. Space seedlings or thin plants to 10-12" apart, in rows 18-24 inchesapart. Start a new planting in mid summer to harvest in the fall. Preferred germination temperature is 50-70F.

They prefer full sun and a well-drained , rich soil. Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season. 

Harvest leaves as at any time. Harvest flower heads after seeds have formed and the flower head has died. Extract seeds and dry them in a cool, dry location. 

Harvest bulbs when they reach tennis ball size or bigger. Pull every other one out as needed to allow those remaining to grow even bigger. 

Do not pull these plants up in advance of the first frost. They are very hardy and should continue to thrive and grow, even after a number of hard frosts.