Fennel

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Fennel

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Plant Type: Perennial

Description: This plant resembles dill, but is taller and coarser. Some varieties have copper colored foliage. In ancient times regarded as all-purpose medicine. Grows 3-4' tall Spread is 2'

Uses: Leaves have sweetich flavor, particulartly good in sauces for fish;also useful with pork or veal, in soups, and in salads. Seeds have sharper taste;use sparingly in sauerkraut, spaghetti sauce, chili, hearty soups and as condiment on baked goods. One variety Florence fennel (F vulgare dulce) had snlarged leaf base that is cooked and eaten as vegetable called finocchio. Stems of Sicilian fennel (F. vulgare piperitum) are blancehed and eaten like celery

Propagating: Harvest seeds in late fall when flowers have turned brown. Sow groups of 3 or 4 seeds in midspring 1/4" deep and 18" apart. Thin established seedlings to strongest of each group.

 

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