Fennel – Perfection


Round, stocky bulbs that have a delicious anise flavor. The foliage is also edible, and can be used as a tea or salad herb or garnish. Bulbs can be eaten raw, or the cheeks peeled back and cooked or roasted. The anise flavor dissipates slightly when cooked. Grown for its edible bulb fresh in salads, Mediterranean cuisine, medicinal herb and as a nectar source for beneficial garden insects. Seeds are delicious in tea and as a breath freshener, similar favor as anise.

Price is for seed packets. Plants are available at store. 

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Botanical name
Foeniculum vulgare var. azoricum


Space plants every 15 cm (6″); 30-45 cm (12-18″) between rows.

6-12 mm (¼-½”)

Best in full sun, in moist, well-drained soil. pH around 6-7.

Seeds will sprout in 7-10 days.

Can be bothered by slugs and aphids. Hand pick and destroy slugs regularly. Spray aphids off with a blast of water.

Start indoors 4 weeks before last frost, plant out 1 week after frost. For fall harvest, transplant 10 weeks before first frost, without additional protection. Harden off outside and reduce water 2-3 days before planting out after last frost. Direct sow outside after last frost. Start every three weeks for continued bulb harvest.

An easy-care vegetable, but keep soil moist. Water during dry spells and mulch. Keep away from dill, as fennel crosses easily with dill, and the results are poor.

80 days

Cool, biennial