A tender perennial, plant fennel in the spring after all danger of frost has passed in a location that will receive full sun to partial shade. Space plants 5-8″ apart in average soil that is well-drained. Drought tolerant.
Grows well in containers or mixed pots. Plant height 24-36″. Attracts predatory insects to the garden, butterflies, and songbirds.
Fennel, Florence foeniculum vulgare var. azoricum
Florence Fennel is often confused with Dill because of its looks, although it is prettier, and has a completely different scent. Every part of the plant can be used: bulb, stalk, foliage and flowers.
Originally from the Mediterranean area (hence the name ‘Florence’), it is familiar in many Italian dishes, especially with meat (sausage and meatballs in particular). The leaves are delicious in soups and stuffings. Add to marinara sauces or roast with vegetables. The bulbs can be braised and eaten with salt and pepper, for a simple dish.
NOTE: Too much moisture at bloom time can prevent formation of seeds.