Florence fennel

Florence Fennel (Foeniculum vulgare var. azoricum), also known as finocchio, is a variety of fennel that is treated as a vegetable for its bulbous stem. It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves, indigenous to the shores of the Mediterranean, but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Description

Florence fennel is a member of the Apiaceae family, which includes well-known plants such as carrot and parsley. The plant is a perennial herb with feather-like leaves which are highly aromatic. The plant produces its edible, bulb-like stem in its first year of growth. In its second year, it flowers and produces seeds.

Cultivation

Florence fennel is a cool season crop that prefers temperatures between 15 and 20 degrees Celsius. It requires full sun and well-drained, fertile soil. The plant is usually direct-seeded in the garden in early spring, but can also be started indoors and transplanted out after the last frost. The bulb-like stem is harvested once it reaches approximately 7-10 cm in diameter.

Culinary Uses

Florence fennel is highly valued for its licorice-like flavor and the crisp texture of its stem. It can be eaten raw in salads, or cooked in a variety of dishes such as soups, stews, and stir-fries. The leaves can also be used as a garnish or added to salads, and the seeds are often used as a spice.

Medicinal Uses

In traditional medicine, Florence fennel has been used for its digestive properties. The seeds are known to have carminative, diuretic, and anti-inflammatory properties.

See Also

• Fennel
• Herb
• Vegetable
• Apiaceae
• Mediterranean cuisine