Fennel 'Finocchio' Seeds

If you’ve never tried growing fennel before, now’s your chance! You will not be disappointed. Fennel can be used in a wide variety of ways - the licorice flavored bulb can be eaten raw, used to flavor soups and pasta, or even fried or sauteed. The feathery foliage (very similar to dill in appearance) can be added to meat and vegetable dishes, or used to garnish sauces. And the seeds can also be harvested for use as a spice, with a taste similar to anise or licorice. So many ways to get use out of fennel!

1 g. seed packet

Botanical Name: Foeniculum vulgare ‘Finocchio’

Hardiness: Perennial in USDA zones 4–9

Size: Foliage 2'–4' tall; the bulb about 3"–4" diameter at the base

Exposure: Full sun

When to Sow Outside: For "bulb": Midsummer for fall harvest is optimal; ideal soil temperature is 60°–75°F. In cool summer areas (under 75°F): 1 to 2 weeks after average last frost. Mild Climates: Sow in fall for cool season harvest. For foliage only: Every 3 weeks after average last frost until midsummer.

When to Start Inside: 4 to 6 weeks before average last frost (recommended for spring "bulb" production). Use biodegradable pots for transplant.

Days to Emerge: 7–14 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 10"

Row Spacing: 10"

Thinning: When 1" tall, thin to 1 every 10"

Harvesting:

BULBOUS STEM BASE: Harvest any time after the base begins to fatten, and before plant begins to bolt. Cut just below the soil surface.

LEAVES: Can be clipped for fresh use almost any time after plant becomes established.

SEEDS: Harvest seeds when they turn from yellow green to grey green. If allowed to turn brown, they may fall to the ground before you can harvest them.