Romy Fennel

75-85 days. This hefty, chef-loved Italian heirloom has large white globe-shaped bulbs weighing in at 12 to 14 ounces. Because its wrapper leaves are less tough and fibrous than other varieties, Romy yields more usable, crunchy, sweet-licorice flesh. Snip its aromatic, lime-green, feathery fronds into fresh salads or use them as an edible garnish (a hint that velvety-sweet Fennel lurks within bubbling, cheesy casseroles). You can even cut its slender, frond-tipped stalks and incorporate them into clever flower arrangements. (OP.)

One packet of about 200 seeds
In stock
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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 its foliage are readily incorporated into a myriad of crisp-raw salads, crudities, Potato mashes, soups, pasta dishes and savory gratins paired with ham and Potatoes. We adore it in Creamy Corn and Fennel, Ina Garten's Potato-Fennel Gratin (the best Potato dish ever) and in our Roasted Vegetable Mélange. Deer resistant.

Average seed life: 2 years.
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