Fennel

The bulb, foliage and seeds of the Fennel plant are used in cooking and medicinally. The bulb is a crisp, anise-flavored vegetable, delicious raw or cooked. The leaves have a more delicate flavor, adding a subtle influence to dishes. The seeds are a common edition to Middle Eastern cooking, and are a potent digestive carminative herb, easing digestive upset, gas and bloating. Fennel can be a bit finicky - it prefers fertile, moist, well-drained soil, and needs care to be taken if transplanted.

Bronze Fennel
Bronze FennelPacket (1 gram, ~200 seeds) More info
'Bronze' (Foeniculum vulgare) is a non-bulbing fennel grown for its beautiful, bronze leaves. This vigorous fennel produces delicious, flavorful leaves that make an excellent culinary spice, are a great addition to salads, and make a wonderful medicinal tea! Mild, sweet anise flavor. Flowering plants attract beneficial insects and provide edible, medicinal seeds that aid digestion. åÊ 50-60 days to leaf. 120 days to seed. åÊBiennial
Perfection Fennel
Perfection FennelPacket: 1 gram, ~200 seeds More info721 available
Perfection (Foeniculum vulgare) is an open-pollinated fennel that produces round, stocky bulbs that with a delicious anise flavor that‰۪s sweeter and more succulent than Florence or Orion F1, two other common bulbing varieties. The foliage is also edible, and can be used as a tea or salad herb or garnish. Fennel can be grown from mid-spring through late fall in most climates, but grows especially well during cooler seasons. Bulbs can be eaten raw, or the cheeks peeled back and cooked or roasted. The anise flavor dissipates slightly when cooked. 80 days. Biennial. åÊ åÊ
$3.75