Fennel (Foeniculum vulgare). This relative of celery and parsley is almost inseparable from Italian cooking. The base of the plant consists of the tender, succulent leaf stems, which grow together so tightly that they form a “bulb.” Splendid braised, in soups, etc. Requires only moderate temperatures and rich, moist, well-drained soil.
Vigorous plants were a hit in our trials, producing huge juicy bulbs.
Very large, uniform bulbs with slightly flattened shape. Finale stores well, keeping good quality and maintaining a crisp, juicy texture and pleasant flavor. Excellent bolt resistance. Bolt-resistant. 4" bulbs
(Foeniculum vulgare var.)
Striking 4 to 5 foot plumes of filigreed coppery leaves and lacy golden flower umbels that ripen mellow anise-flavored seeds. Smokey Bronze Fennel makes a stunning addition to flower or herb beds and is a major nectar & pollen host for many butterfly and beneficial insect species. Season seafood, salads or cooked vegetables with the feathery copper-bronze leaves. Tea made from the aromatic leaves or sweet seeds soothes upset stomachs and calms the nerves. Approx. 1..