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Florence Fennel Sweet Florence produces large, thick, rounded bulbs with a distinct aniseed flavour. Large white bulbs. Mid season variety, best sown early spring. Can be eaten raw or steamed. You can use the leaves, the seeds, and then the swollen stems (as the bulb is actually the swollen stem base). A great addition to a flower border.
Sow the florence fennel seeds direct outside in a well prepared sunny spot. Sow seeds about 1 cm deep March-May when the temperatures reach 13-18 Celsius. Leave about 40 cm between the rows.
When the fennel seedlings are large enough to handle thin out leaving about 30 cm between the plants.
Keep the plants well watered especially in hot, dry periods. You can use the leaves at any time, and harvest the seeds too when they are fully ripen. Start harvesting the stems when they reach tennis ball size.