Fennel is a plant whose roots are eaten and whose nutritional and aromatic properties are excellent. It is a very good summer vegetable.
In summary, what you need to know:
Last name : Foeniculum dulce
Family : Apiaceae
Type : Biennial
Height : 40 to 60 cm
Exposure : Sunny
Ground : Ordinary to rich
Harvest : July to December, 3 months after sowing
It is recommended to sow under cover from the month of March-April and until July.
Fennel likes rather light, rich and relatively cool earthy soils.
For the fennel, sun and heat are required. In addition, fennel appreciates light, cool and humus soils but never full of water.
- Prefer a seedlings in the nursery if you sow in March April or one sowing in place since the May.
- Dig furrows 5 cm deep every 20-25 cm
- Cover the seeds with 1 cm of potting soil
- Keep the soil slightly moist and continue to water in fine rain after emergence
- Once the first leaves come out of the earth, clear up about 20 cm.
- Set up in the vegetable garden after the last frosts, from May
It should beenrich the earth with a manure-based fertilizer to facilitate growth.
- It is advisable to regularly butter your plants as they grow in order to facilitate the bleaching of the bulbs.
- We stop buttering as soon as we have reached 10 to 15 cm high
When you transplant your fennel, think about praline the plants in an organic fertilizer slurry made from seaweed and manure.
Fennel in a jar:
Growing fennel in pots is not really recommended. It turns out to be less vigorous and has difficulty in head.
Harvesting and storing fennel
You can harvest your fennel at as and when your needs depending on the size of the apples.
When the first frosts arrive, pluck all your fennels and keep them in a cool, ventilated and rather dark place.
The best way to preserve your fennel is then to store them in the cellar in crates filled with sand. Without cellar there is also freezing as a solution.
Beware of little animals!
You just have to beware of aphids.
Good to know about fennel
An excellent vegetable for its nutritional, but also digestive and antioxidant properties, fennel is a wonderful accompaniment to most summer dishes and its anise flavors will enchant you.
Recognized for its health benefits, fennel is indeed also delicious in cooking with its slightly anise flavor.
Although it is very common in Mediterranean cuisine, it is grown almost everywhere when the climate is moderate.
Finally, do not confuse fennel withdill because although the 2 plants look alike and the second is often called "bastard fennel", they are very different.
Species and varieties of fennel:
We distinguish wild fennel from which the essential oil is extracted and the seeds are consumed as a spice from other varieties more focused on their taste and culinary qualities.
The fennel we consume the most is Florence fennel
Harvest the small grains found at the end of the small yellow flowers and mix them with your fleur de sel.
They will come to flavor your dishes and more particularly your fish dishes.