Florence Fennel

Florence fennel is the bulbing form of fennel, grown for the swollen, overlapping leaf bases that make a crisp white bulb at ground level rather than for its foliage or seed. The bulb is sweet and strongly anise-scented, and the plant runs to seed readily if it is checked by drought, crowding or cold. A cool-season annual reaching 45–60 cm, it requires fertile, well-drained soil and consistent moisture. Its flowers are highly attractive to beneficial insects, and its feathery leaves serve as a garnish.

Growing

Sow seeds 5–10 mm deep when soil temperature reaches 15–25 °C. Space rows 45 cm apart and thin plants to 45 cm within rows once seedlings are established. Direct sowing into a garden bed in a full-sun position is preferred, though seeds can be started indoors 4 weeks before transplanting when soil conditions are not yet suitable. Germination occurs in 10–14 days. Avoid planting near dill or wild fennel to prevent cross-pollination.

Care

Maintain consistent soil moisture throughout the growing period — irregular watering encourages bolting. As the bulb begins to swell, hill soil up around it to blanch and enlarge it. Feed with a balanced fertiliser once the plant is established. Keep the area weed-free, as fennel is a poor competitor in its early stages. Do not plant near dill or roadside fennel.

Harvest

Harvest bulbs 80–90 days from sowing, once they have swelled to a full, rounded shape and are firm to the touch — typically 7–10 cm across. Cut the bulb at ground level with a sharp knife. Foliage and flowers can be harvested throughout the growing period without disturbing the bulb. Avoid leaving bulbs in the ground once mature, as they can turn woody.

In the kitchen

Slice the raw bulb thinly for salads, where its crisp texture and anise flavour shine. Roast, braise, or bake wedges alongside fish or chicken. Use the feathery fronds as a garnish or herb in sauces and soups. Flowers can be scattered over dishes for flavour and visual effect. The bulb pairs especially well with citrus, seafood, and olive oil.

Storing

Store unwashed bulbs in the refrigerator crisper drawer for up to 10 days. Trim the stalks to within a few centimetres of the bulb and keep in a perforated bag to maintain humidity. For longer storage, blanch and freeze sliced fennel for up to 6 months. The fronds can be frozen in small portions or dried for use as an herb.