Florence Fennel

Foeniculum vulgare var. azoricum

Florence fennel produces swollen, anise-flavoured bulbs that are delicious raw in salads, roasted with olive oil, or braised as a side dish. It's a beautiful plant too, with feathery, bright green foliage that adds elegance to the vegetable patch. The key to success in the UK is timing — sow too early and it bolts before forming a bulb. Wait until mid-June or July to sow directly where it's to grow, in drills 1cm deep. It needs a warm, sunny position in light, well-drained soil. Transplanting often triggers bolting, so direct sowing is strongly recommended. Keep the soil consistently moist; any drought stress causes bolting. Once the bulbs start to swell, earth up soil around them (like celery) to blanch the base and improve flavour. Harvest when the bulbs are tennis ball-sized — don't leave them too long or they become tough and woody. Cut the bulb at soil level, leaving the root — it will often resprout to produce small, usable secondary shoots. 'Romanesco' and 'Finale' are reliable bolt-resistant varieties for UK growing. The feathery fronds can be used as a herb, similar to dill, in fish dishes and salads.

Plan where to grow Florence Fennel using our vegetable garden planner.