Organic Fennel Romanesco – Renee’s Garden
Foeniculum vulgare
Heirloom Bulbing Fennel
Italian heirloom grows easily and reliably produces plump green oval bulbs with feathery tops. The crispy, sweet anise flesh is perfect for versatile salads, dips, or to roast, sauté or grill.
|
Cold Winters |
Mild Winters |
Sun/Shade |
Sow Seeds |
Days to Germinate |
Days to Harvest |
|---|---|---|---|---|---|
|
May |
Mar. – April, July-Aug. |
Full Sun |
4 in. Apart, 1/2 in. Deep |
14-21 days |
Approx. 90 |
Starting SeedlingsÂ
In early spring when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Space seeds 4 in. apart in rows a foot apart and cover seeds 1/2 in. deep. Carefully thin when seedlings are large enough to handle to stand 10 to 12 in. apart so bulbs have room to grow and mature. Or start seeds indoors in a container of seeds starting mix. Keep moist and provide a strong light source until seedlings are 3 to 4 in. tall and ready to transplant as above.
Growing NotesÂ
For tender, best quality bulbs, fennel needs rich soil and cool growing weather, so sow seeds as early as the ground can be worked and again in mid summer for fall harvesting. Be sure seedlings are thinned or transplanted 10 to 12 in. apart. Keep plants evenly moist throughout the growing season – mulching is a good strategy. Fennel is a heavy feeder, so fertilize every 2 to 3 weeks with a high nitrogen fertilizer such as fish emulsion.
Harvest And UseÂ
When bulbs are full and plump, cut them off at soil level. Trim the feathery leaves down to the solid base. Slice the crispy bulbs to add to salads, or eat with dips, or grill or sauté. The leafy tops are a great seasoning for seafood, especially salmon. Fennel’s flavor is like sweet anise/celery that becomes deeper and richer with cooking.Â
