Grow to eat: how to raise delicious fennel from seed
I can’t get enough Florence fennel. Caramelised in butter or roasted, it’s a sweet, crunchy delicacy. It’s £1.50-£2 per bulb in the shops, so to gorge properly I grow tons on my allotment. Sow some this weekend for an autumn harvest.
Traditionally, I’ve grown the bolt-resistant ‘Victorio F1’ (thompson-morgan.com). Bolting is the tendency to produce flowers which renders a crop inedible – but sure enough mine never have. ‘Amigo’ and ‘Perfection’ are also bolt-resistant. This year I’m trying ‘di Ferenze’ (mr-fothergills.co.uk).
In full sun and fertile soil, sprinkle a few seeds ½in (1cm) deep every 12in (30cm), thinning later to one plant per spot. Space rows 16in (40cm) apart. This helps weeding and prevents competition for water. To satisfy my cravings I’m going all out with four 4ft (1.2m) rows, providing at least 20 plants. As stems start to swell in a month or two, draw earth up around bases to blanch and lock moisture in.
Fennel’s reputation as a tricky customer is a tad unfair, if you stick to bolt-resistant varieties and understand the plant’s needs. Two common problems, stems not swelling enough and plants bolting, are both remedied with regular watering and enriching the soil using compost now or manure a month in advance. Sowing from mid-June is key – any earlier and chances are the plant will grow enough by summer to seize the opportunity to reproduce, firing up flowers triggered by hot, dry weather.
Starting later ensures it doesn’t have the energy to do this until autumn. By then the plant is anticipating winter, redirecting everything to fattening stems, ready for us to tuck in. Like the herb variety, Florence fennel’s fluffy leaves are edible and look fantastic among flowers in a border.
Find Jack’s blog at jackwallington.com. Follow him on Twitter @jackwallington and Instagram @jackjjw
