Fennel
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A long cherished favorite in European bistro cuisine, Fennel is best raised as a seedling in a well-ventilated, well-lit spot and transplanted into a sunny, well-draining spot in the garden after the last frost date (with as little root disturbance as possible). Harvest is a snap~when the ‘bulb’ is 3” to 5” high, cut it off at the base; it may even resprout. Its ‘bulb’, not really a bulb at all but composite, thickened stalks, and foliage are all readily incorporated into a myriad of crisp-raw salads, crudities, potato mashes, soups, pasta dishes and savory gratins paired with ham and potatoes.
Average seed life: 2 years
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#2990 Fino Fennel: 70-80 days
Fino’s licorice-flavored tender stalks and aromatic verdant-green feathery fronds brighten salads with a fresh crispy crunch and offer a mild, silky smooth taste when sautéed or baked. A prized bolt-resistant variety, Fino is a more compact plant with succulent flesh that stays tender without ever becoming woody or tough. (Culinary tip: to cut a rounded or flat Fennel bulb, cut the fronds and stem off of the bulb. Save the stalks
for fish stock and use the fronds as a garnish. Discard the bulb's exterior layer if it is heavily discolored.
Position the bulb on its flat bottom~stalk end up~and cut it in half. Place the halved bulb cut side down and slice into 1/4" slices or into quarters. It is one of the best additions to potato gratin imaginable.) (OP.)
Packet of 175 Seeds / $3.05
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