Fennel (Florence / Bulb)

📖 About This Plant

Fennel (Florence / Bulb Fennel) is a Mediterranean vegetable grown for its swollen, crisp, anise-flavored bulb that can be eaten raw, braised, roasted, or grilled. Unlike herb fennel, Florence Fennel forms a dense white bulb at the base of feathery fronds, harvested when the bulb reaches baseball size (70–80 days from transplant). Growing in zones 6–10, it prefers cool weather and tends to bolt in summer heat — making spring or fall growing the ideal window. The fronds, pollen, and seeds are all edible bonuses, and roasted Florence Fennel develops a remarkably sweet, caramelized depth that converts even fennel skeptics.

📊 Quick Facts

📅 When to Plant in Your Area

🌱 Care Tips

Sow Florence Fennel directly in the garden in early spring (4–6 weeks before last frost) or midsummer for a fall harvest — avoid planting in peak summer heat, which triggers bolting. Thin to 9–12 inches apart. Plant in rich, well-drained soil in full sun. Water consistently to prevent stress-induced bolting. When the bulb swells to 2–3 inches across, hill soil up around the base to blanch it, producing a paler, sweeter, more tender bulb. Harvest 2–3 weeks later by cutting at soil level. Bolt-resistant varieties like 'Orion' and 'Zefa Fino' perform better in warmer climates. In zones 9–10, grow as a winter vegetable for the most reliable, large bulbs.

🤝 Companion Plants

These plants grow well alongside Fennel:

🌿 Related Herb

More herb that grow in similar conditions:

❓ Frequently Asked Questions