Fennel 'Sweet Florence' is a traditional variety which produces large, white, bulb-like stems with a sweet flavour somewhere between aniseed and celery.
This attractive vegetable has tall stems and feathery green foliage which can also be eaten as a herb.
|When to sow||April to June|
|Where to sow||Sow seeds direct in moist, fertile soil, thinly along rows 2cm (3/4in) deep and 30cm (12in) between the rows.|
|What to do next||Thin seedlings as soon as large enough to handle to 30cm (12in) apart.|
|Water well until plants are established.|
|As the swollen stems start to develop, gradually build earth up around them to preserve the whiteness and flavour.|
|Harvest||Bulbs ready from September and October, Leaves can be used from July.|
|Handy Tips||Fennel does not like root disturbance so should not be transplanted.|
|Requires consistent moisture levels to prevent bolting.|
|Add a general fertiliser once or twice a season.|
|Companion Planting||Plant fennel next to dill, cucumber, and nasturtium.|
|Nutritional Information||Rich in antioxidant and vitamin C as well as a good source of fibre.|
|Serving Suggestion||Chopped raw in salads, braised as a vegetable or added to delicious winter casseroles.|
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