OH The best bulb fennel we have tried. A versatile plant as you can eat the stems, leaves and bulbs either fresh or cooked. Our favourite is thinly sliced raw in salads with fresh tomatoes, basil and olive oil, or cooked with pork. The seeds can be used as seasoning and are a great snack on their own when still green. A semi-perennial if left to regrow which makes it ideal for planting in the food forest.
Sow in Spring or late Summer into trays. Prick out when true leaves appear to 4cm diagonal spacing and transplant when ready into fertile soil at 30cm diagonal spacing.