Fennel Finale F1

Uniform and slow bolting producing high crowned round roots suitable for the entire season. Lovely juicy aniseed flavour which, eaten in the field, quenches the most parched palate.

How to Grow Fennel from Seed

Fennel is an easy-going herb with a distinctive aniseed flavour herb that originates from the Mediterranean so naturally prefers full sun and a bit of warmth.

The seeds and leaves of Fennel are used for flavouring while the stalks can be eaten raw in salad. The Fennel bulb, which is actually swollen leaf bases, can be cooked and served as a vegetable.

Fennel plants have a tendency to bolt , successive plantings at two or three-week intervals will ensure a good supply of young Fennel leaves.

Avoid planting Fennel near coriander or dill as this can lead to cross-pollination and subsequently result in a poor crop. Don’t plant Fennel near tomato or potato plants, they can hamper each other’s growth.

Fennel seed is best sown early in the spring, ideally from February to early May. Germination normally occurs within 21 days at 65-70F but can take a little longer. Seed should be sown in compostable 3 inch cells to avoid root disturbance when the young plants are being potted on.

Plant out once the last frost has passed about 8” apart. When the bulb is the size of a golf ball, earth it up by bringing the soil up around the bulb to help it retain its white colour. Two to three weeks later it will have reached the size of a tennis ball and will be ready for harvesting.