Fennel - Florence-Finocchio

$1.59

The Fennel Florence Finocchio, 'Foenicucum vulgare var. azoricum', is grown as a vegetable for the succulent, sweet, licorice-flavored bulbs or as a herb for the delicately flavored feathery foliage. If you have never had fennel bulb, you are missing a treat. It can be eaten raw or used very effectively in soups, deep fried, in pasta or sauteed. Seed produced by the Florence Fennel is also used in flavoring. The delicate foliage can be used as a flavoring herb. Bulb production in hot summer climates requires a planting time in mid summer for fall harvest. In cool climates, plant in the spring after the last average frost date. Fennel does best in well drained, sandy soils with lots of organic matter. They need to be kept moist. ... get more information

Caraway The tasty seed are commonly used in breads, soups, stews, and other dishes. The fresh whole or minced leaves can be used in lettuce or fruit salads. The roots can be chopped, steamed, or pureed like a parsnip and used in soups, stews, or thinly sliced and eaten raw. Try grinding up fresh seed and sprinkle over fresh popcorn! The flavor is like a combination of anise and dill. The seed is best known for its use in rye bread. The Caraway is a mounded plant with finely cut leaves. The flower stalks are 2 foot high and have clusters of tiny whites flowers in late spring and early summer. Plant in the spring as soon as the soil can be worked or in the fall for a crop next year. Caraway prefer well drained soil.