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Florence fennel-one of spring's best vegetables-is a bit like the season itself. Fresh, crisp, and pretty. It's also carefree, demanding nothing of the gardener other than rich soil, plenty of room, and ample water. As spring progresses, fennel plants unfurl delicate green fronds that attract butterfly larvae and yield sweet bulbs which taste delicious raw or cooked in a myriad of ways, even desserts.
Growing Guide: Timing is critical for growing Florence fennel (Foeniculum vulgare var. azoricum), because the seedlings are frost-sensitive, yet mature plants can tolerate temperatures as low as 25? F. Prolonged daytime temperatures warmer than 85° F cause the plants to bolt, meaning they develop a tall seed stalk that prevents the formation of the tasty swollen leaf base, referred to here as the bulb. If the aromatic seeds are what you're after, look for a non-bulbing fennel, rather than Florence fennel.
Soil Preparation. Florence fennel has an extensive taproot and is sensitive to poor drainage. Plant it in a bed that gets full sun and has deep, humusy soil. Fork 2 to 3 inches of compost into the soil before planting. In heavy clay soils, plant fennel in a raised bed.
Planting. For spring planting, northern gardeners (USDA Hardiness Zones 3 to 6) need to start seed indoors 3 to 4 weeks before the last frost date. Harden the seedlings off before setting out. In the South (Zones 7-10), plant fennel directly into the garden after the danger of frost has past. Sow seed 1/4-inch deep and keep evenly moist. Space the plants 18 inches to 2 feet apart because the slightest crowding causes them to bolt quickly.
Growing. Keep the soil moist, as even minor drought-stress encourages the plants to bolt. Ensure succulent bulbs by feeding every two weeks with diluted fish emulsion. Hill soil up around the bulbs when they reach the size of an egg to keep them tender, advises the University of Arkansas cooperative extension. Mulch the plants after hilling up to keep the soil cool, moist, and weed-free.
Harvesting. Snip fennel leaves throughout the growing season to add flavor to salads, fish and potatoes. You can harvest fennel bulbs at any stage by slicing through the root just below the bulb with a sharp knife. Once the bulb grows to about 3 inches in diameter, don't delay harvesting because it will become tough and bolt quickly. Wash the bulbs, removing any damaged outer leaves, dry thoroughly, and store in plastic bags in the refrigerator. Freshly harvested bulbs may be stored up to a week, but for best flavor use immediately.
Problem solver: Fennel has no pest problems, other than the occasional damping-off of seedlings due to over-watering. The main challenge is to prevent it from bolting. Planting at the right time and giving the plants adequate spacing and ample nutrients and water produces tender bulbs. Contrary to what some sources say, picking off flower stems does not save the plant. Once flower stems develop, all is lost as far as the bulb is concerned-though the flowers themselves are irresistible to parasitic wasps and other desirable insects. To prevent scads of self-sown seedlings, be sure to remove bolted plants before seeds form.
Best varieties:
Orion. A new hybrid with thick, rounded bulbs, good flavor, and high yields. 80 days.
Zefa Fino. This bolt-resistant variety is suitable for spring planting. Large, flattened bulbs. 80 days.
Montebianco. An Italian variety producing hefty, rounded bulbs. Best planted for autumn maturity. 90 days.
Flavoring with Fennel Fennel has a natural flavor affinity with figs, oranges, lemons, pears, onions, and fish. Play around with these ingredients for delicious results or try these simple preparations:
Fennel and orange salad. Thinly slice 2 fennel bulbs. With a sharp knife, peel 2 oranges, removing the skin, then section the oranges into a bowl. Add 1 teaspoon sugar and 1 tablespoon lemon juice to the oranges. Toss with the sliced fennel, seasoning with a bit of ground fennel seed, salt, freshly ground pepper, and 3 to 4 tablespoons extra virgin olive oil. Garnish with chopped fennel leaves.
Caramelized fennel. Cut 2 fennel bulbs into quarters, or in sixths if very large. Boil in salted water for 10 to 15 minutes, until easily pierced with a knife. In a heavy, non-stick skillet, melt 2 tablespoons butter with 2 tablespoons sugar. Add the drained fennel pieces and saute over medium heat, until all sides are deeply browned. Correct seasoning with salt and freshly ground pepper. If desired, add firm, ripe fig quarters halfway through the cooking process.
Fennel tart. Line a tart pan with your favorite short crust pastry recipe and chill thoroughly. Prepare a double recipe of caramelized fennel, allow to cool completely. Preheat oven to 400 ° F. Arrange the fennel pieces, cut sides up, on the tart shell. Garnish with shavings of Parmegiano-Reggiano cheese. Bake for 20-25 minutes or until shell is golden. Serve with a salad of bitter greens.
Nutrition Tip: One cup of sliced raw fennel is a good source of dietary fiber and Vitamin C, and contains some calcium, iron, and vitamin A. Children may snack on sliced raw fennel because of its mild, sweet taste and crunchy texture.
Masters Tip: Growing fennel in the fall reduces bolting problems thanks to cooler temperatures. For Zones 3 to 7 sow seed directly into the garden in July. Wait to plant until August or September in warmer zones.
Novice Hint: Fennel is an important food source for the brightly striped, green-black-and-white larvae of black swallowtail butterflies, notes Colorado State University. You can let the caterpillars munch to their hearts' content because fennel foliage is so abundant, even the hungriest larvae will not compromise the plant.
