Fennel, Florence

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An heirloom variety used in many culinary traditions around the world, Florence, a native of Italy called finocchio, is grown as a bulb vegetable. Every part of the plant is edible, from seed to root. Bulbs can be cooked whole, diced to add to soups and stews, or sliced to grill. Celery-like stalks have a mild licorice flavor and can be eaten raw, added to salads, or steamed or roasted and served as a side dish. Feathery dill-like leaves can be used as a garnish or herb, substituting for dill, adding a faintly sweet flavor. The dried seeds, similar to aniseed, are used as an aromatic, anise-flavored spice, often flavoring fish and soups.

This herbaceous tender perennial, usually grown as an annual, is a member of the carrot family (Apiaceae). It grows as an upright branching plant reaching 3 feet tall, forming feathery, aromatic leaves, resembling a large dill plant. It attracts bees, butterflies, and many beneficial insects, including ladybugs. Open-pollinated, it produces seeds that will grow true to type, which is ideal for seed saving.