Herb – Fennel – Sweet

Description

50 Seeds per pack

Fennel – Sweet – Sweet Fennel

Days to Maturity: 60-90 Days

Sun Requirements: Prefers Full Sun; tolerates Light Shade

Botanical Name: (Foeniculum vulgare)

Sweet Fennel has been cherished for centuries as a culinary and medicinal herb, with its history tracing back to ancient Mediterranean cultures where it symbolized strength and longevity. Unlike Florence fennel, which is prized for its large, crisp bulb, Sweet Fennel is entirely edible, with its feathery leaves, aromatic seeds, delicate yellow flowers, and smaller bulb all offering flavorful and versatile uses. Though typically grown as an annual, Sweet Fennel can be grown as a short-lived perennial in mild climates, often returning for several seasons before needing to be resown.

Thriving in full sun and well-draining soil, Sweet Fennel adapts well to various climates. It reaches up to 6 feet tall in ideal conditions, with hollow stems bearing bright green, fern-like foliage and clusters of tiny yellow flowers that attract pollinators—especially a favorite of swallowtail butterflies. In windy areas, staking is recommended to support its towering foliage. The leaves can be harvested once the plant is well established, while seeds, flowers, and bulbs follow later in the season. The smaller bulb, while more modest than Florence fennel’s, can be enjoyed raw in salads or cooked to bring out its mild, sweet flavor.

Sweet Fennel boasts a sweet, strong anise-like flavor with a distinct licorice fragrance, adding depth and richness to a wide range of dishes. The leaves can be snipped and used fresh like dill, the seeds dried for spice blends or soothing teas, the flowers sprinkled lightly over dishes for a touch of sweetness, and the bulb sliced into salads or roasted. It pairs beautifully with fish and lamb, and enhances soups, salads, baked goods, and even savory breads.

Storing well after harvest; the seeds can be dried and kept in airtight containers for months, while the fresh fronds and bulbs can be frozen for extended use. Beyond the kitchen, fennel has long been valued for its ability to aid digestion, relieve colic, and support overall wellness.

Rich in vitamins A and C, along with essential minerals like potassium and iron, Sweet Fennel is a flavorful and nutritious addition to the table!

Medical disclaimer:

Fennel is generally safe when used in culinary amounts, but concentrated use may not be suitable for everyone. It contains natural compounds with mild estrogen-like effects and may interfere with hormone-related medications. It can also trigger allergic reactions in some individuals. Pregnant or breastfeeding women, as well as young children, should consult a healthcare provider before using fennel in medicinal or supplemental forms.

Planting Instructions for Fennel – Sweet Seeds

When to Plant:
Sow sweet fennel seeds outdoors in mid- to late spring, once the danger of frost has passed and soil temperatures are consistently above 60°F (16°C). Fennel prefers direct sowing due to its long taproot, which doesn’t tolerate disturbance well. In Zones 6 and up, it can also be sown in early fall for a late leaf harvest or to establish the plant as a perennial. For an early start, sow indoors 2–3 weeks before your last frost in deep individual cells or modules to protect the rootball during transplanting. Transplant seedlings outdoors as soon as they are established—before their taproots grow too long.

Where to Plant:
Select a sunny, sheltered site with at least 6 hours of direct sunlight daily. Fennel prefers fertile, well-drained soil with a neutral to slightly alkaline pH (6.5–7.5). Raised beds or large containers (at least 12″ deep and wide) work well, especially in areas with poor drainage. Avoid planting fennel near beans or nightshades (tomatoes, peppers, potatoes), which may suffer from reduced growth nearby. Good companions include lettuce, sage, and cucumbers.

How to Plant:
Sow seeds ¼″ (6 mm) deep in moist soil. For row planting, space seeds 12″ apart in rows 18–24″ apart. Thin seedlings to a final spacing of 12–18″ apart once they develop true leaves. Indoors, sow one or two seeds per pot. When transplanting, plant at the same depth as in the pot and handle the rootball carefully. Water well after transplanting. Fennel may need staking in windy sites as it can grow up to 5–6 feet tall.

How to Grow:
Keep soil moist during germination and while plants are young. Once established, fennel becomes drought tolerant and needs only occasional watering. Do not over-fertilize—too much nitrogen can reduce aroma and flavor. Remove weeds regularly and protect seedlings from slugs and snails. Pinch off flower stems if growing primarily for leaves.

Harvesting:
Harvest fennel leaves as needed from late spring through fall, snipping sparingly at first. The more you cut, the more the plant produces. Seeds can be harvested in late summer or early fall. Wait until seed heads dry and turn brown, then snip them into a paper bag to finish drying. Store seeds in an airtight container for culinary use or replanting. If growing for the bulb, harvest when it reaches tennis ball size, cutting it off just above the root.

Seed Saving & Propagation:
Let a few plants flower and go to seed in late summer. Once seed heads dry, gather seeds and store in labeled envelopes in a cool, dark place. We have seed saving envelopes available for purchase to help organize your collection. Fennel readily self-sows—self-seeded seedlings can be carefully relocated, provided you dig with a wide margin around the root.

Notes:
Fennel is perennial in Zones 4–9 and will die back in winter, re-sprouting in spring. Leave hollow stems standing through winter for beneficial insect habitat, then cut back in early spring before new growth emerges.

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