Fennel Seeds: How to Grow Fennel – SurvivalGardenSeeds

Fennel is an amazingly versatile plant that brings beauty to your garden and flavor to your kitchen. It has a sweet, slightly licorice-like aroma and grows well in USDA hardiness zones 3 through 9. As we head into the holiday season, we thought it was the perfect time to highlight how fennel seeds and bulbs can enhance your seasonal dishes.

Understanding Fennel

Fennel (Foeniculum vulgare) is a Mediterranean herb that is valued for its feathery fern-like foliage, aromatic seeds, and crisp bulbs. While all fennel plants share a similar fragrance, some varieties are grown strictly for leaves and seeds, while Florence fennel is bred specifically to form a plum, flavorful bulb. This makes it a uniquely multi-purpose plant that offers multiple harvests from a single sowing.

What Makes Florence Fennel Seeds Special

Florence fennel, also known as finocchio, produces a rounded white bulb with a mildly sweet flavor. This variety is a cultivated version of wild fennel that originated in the Mediterranean basin and was developed in Italy during the 17th century. It was specifically bred for its sweet bulbs, the part mostly consumed as a vegetable. These seeds germinate well in cooler temperatures making them an excellent addition to both spring and fall gardens.

How to Grow Fennel from Seeds

When to Plant

Fennel prefers cooler conditions, making early spring and late summer the best times for planting. The plant may bolt if it gets too much heat too soon in the growing process. Plan your sowing around mild weather to get the best bulb and seed production.

Soil & Location Requirements

Choose a sunny spot with well-draining, nutrient rich soil. Loamy soil with a slightly acidic to neutral pH between 6.0 and 7.5 helps the bulbs develop their signature crispness. Amending the soil with compost before planting will help to ensure consistent growth.

Starting Fennel Seeds

Direct sowing works best, as fennel doesn’t love being transplanted. Plant seeds shallowly, keep the soil evenly moist, and thin the seedlings to about 12 inches apart to allow space for the bulbs to form. Consistent watering and avoiding root disturbance are the keys to strong, healthy plants.

Caring for Fennel Plants

A good layer of mulch will help keep the soil cool and moist, reducing stress on the plants. Light feeding throughout the season supports steady growth, especially during bulb formation. Keep an eye out for pests like aphids or swallowtail caterpillars, which love fennel almost as much as we do. If the crawling critters attack your plants, you can remove them by hand, or with a good stiff spray of water. You will want to avoid using insecticides since the whole plant is edible.

How to Harvest Fennel

Harvesting Fennel Bulbs

You can harvest bulbs when they reach the size of a tennis ball and feel firm to the touch. Cut them just above the soil like, leaving the base intact if you want the plant to regrow. Store harvested bulbs in the fridge, where they’ll keep fresh for up to a week.

Harvesting Fennel Fronds

Fronds can be harvested any time once the plant has a good amount of foliage. Snip lightly so that you don’t stress the plant or hinder bulb development. They add a delicate, herbal flavor and make an excellent garnish.

Harvesting Fennel Seeds

Allow the plants to fully mature and bloom. Once the yellow flowers mature into seed heads, allow them to turn brown on the plant before harvesting. Cut the seed heads (umbels) into a paper bag and let them dry completely before removing the seeds. Store the seeds in an airtight jar to preserve their aroma and potency.

Culinary Uses of Fennel

Using Fennel Bulbs

Fennel bulbs are delicious raw, adding crunch and sweetness to salads, coleslaws, and crudité platters. When cooked, they soften into a tender, aromatic vegetable that goes well with poultry, fish, and citrus.Their mild flavor makes them a versatile addition to countless dishes.

Using Fennel Fronds

Fennel fronds are soft, dill-like herbs that can enhance soups, salads, seafood, or roasted dishes. They add a fresh pop of green to any plate and work beautifully mixed into butters and sauces. A little goes a long way in adding brightness.

Using Fennel Seeds

Fennel seeds bring a sweet, licorice-like, aroma and flavor to everything from sausage and roasted vegetables to baked goods and herbal teas. Toasting them lightly in a dry pan unlocks even more fragrance and flavor. They’re also known for aiding digestion, making them a lovely after-meal spice.

Grow Your Own Fennel

Growing Florence fennel from seed gives you access to crisp, tasty bulbs, bright, green fronds, and aromatic seeds, all from one rewarding plant. Its culinary flexibility makes it a standout in both everyday and holiday cooking. Whether you’re preparing your Thanksgiving table or planning next season’s garden, fennel seeds are an excellent place to start.

Roasted Fennel & Apple Bake

Ingredients

2 medium fennel bulbs, trimmed and sliced into wedges
2 medium apples (Honeycrisp, Gala, or Fuji), cored and sliced
1 small yellow onion, thinly sliced (optional but recommended)
2 tablespoons olive oil
1 tablespoon fennel seeds
1 teaspoon fresh thyme or ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Optional:

1 tablespoon maple syrup or honey for added sweetness
¼ cup panko breadcrumbs for a crisp topping
1 tablespoon butter, cut into small pieces (if using breadcrumbs)

Preparation Steps

1. Preheat the Oven

Preheat your oven to 400°F (205°C). Lightly grease a medium baking dish or line a sheet pan with parchment paper.

2. Prepare the Fennel

Trim the stalks and fronds from the fennel bulbs (reserve fronds for garnish if you like). Cut each bulb in half lengthwise, then into thick wedges so they hold their shape during roasting.

3. Prepare the Apples

Core the apples and slice them into wedges similar in size to the fennel. There’s no need to peel them unless you prefer a softer texture.

4. Combine Ingredients

In a large bowl, toss together the sliced fennel, apples, and onion (if using). Drizzle with olive oil, then sprinkle in fennel seeds, thyme, salt, and pepper. If you’d like a touch of sweetness, add the maple syrup or honey and toss again to coat.

5. Transfer to the Baking Dish

Spread the mixture evenly in your prepared baking dish. If you want a crunchy topping, sprinkle the panko over the top and dot with the small pieces of butter.