Larger, more uniform "bulbs" and delicately flavored foliage. Developed for cool, northern climates with good bolt resistance
You are in for a real treat with this gourmet, but often overlooked garden wonder. Also called Florence fennel, the white, crisp bulbous stem base has a delicious, anise flavor and can be eaten raw, used to flavor soups and pasta, deep-fried or sauteed. Feathery foliage is attractive in the garden and is an excellent fresh garnish to fish and chicken. Seed can also be harvested as a spice. Sow in fall for best results.
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