Florence Fennel, called Finnochio in Italy, is an edible plant with ornamental, feathery, anise-flavored leaves, and enlarged, bulb-like, aromatic leaf stalks. The seeds are also edible and anise-flavored, and aid digestion. This southern European native was cultivated in American gardens by 1800. In 1824, Thomas Appleton sent Jefferson fennel seeds from Italy, stating "The Fennel, is beyond, every other vegetable, Delicious."
Direct sow seeds in mid-spring, every two weeks, and again in July for a fall harvest. Keep well-watered. Although a perennial, Florence Fennel is usually grown as an annual and harvested in summer or fall. Approximately 18 seeds per packet.
|| Days to Maturity
|| Size at Maturity
| Full Sun
|| Direct Sow
|| Thin to 10-12” apart; rows spaced 24”