top of page

Fennel ' Florence' 

The best-known Fennel loved for its sweet aroma and edible foliage.

Perfect for baby to medium-sized bulbs and prized for its tender, aromatic foliage which can be used like leaf fennel. Bulbs do not fill out as much as standard fennel. Wonderful fragrance comes from increased levels of anethole, an aromatic compound also found in anise.

  • Ideal for baby bulbs
  • Spring crop
  • 2-3" bulbs
  • Open-Pollinated

 

Details

Plant life cycle: Hardy annual

Site: Full sun

Height: 48 "

Days to maturity:80 days

Seed depth: 1/4"

Plant spacing: 12"

Row spacing: 18"

Approx seeds per packet: 50

 

When to Sow

Direct seed fennel mid-spring through late summer, or start transplants 4-5 weeks before planting date. Plant outdoors after danger of hard frost has passed. Bolting can result from disturbing the roots.

Harvest

Harvest bulbs at 3-4” in diameter.

Storage

Fennel is delicate and will dry out quickly in storage. Store in cooler as close to freezing as possible. Quality will keep for 3-4 days.

Organic Fennel ' Florence' NonGmo Heirloom

4,95$Prix
  • Confit Fennel with Saffron and Harissa Recipe

    40-50 minutes

    • 2 fennel, halved

    • 60g of unsalted butter

    • 50g of caster sugar

    • 4g of table salt

    • 370ml of water

    • 1 pinch of saffron

    • 4 tbsp of natural yoghurt

    • 4 tbsp of harissa

    • fronds of fresh dill, to garnish

    Method

    1

    Preheat an oven to 180°C/gas mark 4. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a simmer

    2

    Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. Pour over the simmering saffron mixture, then cover the tray in foil. Cook in the oven for 45 minutes, turning the fennel halfway through, until soft

    3

    Place a tablespoon of yoghurt and a tablespoon of harissa on each plate. Top with a fennel half, drizzling it with some of the cooking liquor. Garnish with dill fronds and serve

    .......

    Sliced Fennel with Parmesan

    Raw fennel wedges make a sophisticated finger food when topped with hunks of good-quality Parmigiano-Reggiano and finished with a little olive oil, salt, and pepper.

    The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.

    Ingredients

    Ingredient Checklist

    • 1 bulb fennel, fronds reserved 
    • 1 1/2 ounces Parmigiano-Reggiano cheese 
    • Flaky sea salt, such as Maldon 
    • Freshly ground pepper 
    • Extra-virgin olive oil, for drizzling 

    Directions

    • Step 1

      Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.

    • Step 2

      On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.

    • Step 3

      Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

bottom of page