Fennel
- for Giant Fennel see Ferula
Lifespan: | ⌛ | perennial |
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Origin: | ✈ | ? |
Exposure: | ☼ | ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property. |
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Water: | ◍ | ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property. |
Apiaceae > |
vulgare > |
Read about Fennel in the Standard Cyclopedia of Horticulture
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Fennel. Species of Foeniculum (Umbelliferae). annuals or treated as such, used as salad or condimentai herbs. Native of southern Europe. The common fennel (F. vulgare, old name F. officinale) is grown mostly for its young leaves, which are used in flavoring, and also for its aromatic seeds. Leaves sometimes eaten raw. Sow seeds in late fall to ensure early germination in spring, or sow in early spring. In any good soil, the plant comes to maturity quickly. This plant has become in California one of the most widely naturalized European weeds. It is a pest in pastures, said at times to attain 12 or 15 feet. The Florence or sweet fennel is F. dulce, DC. The bases of the crowded leaf-stalks are much thickened, making a bulb-like enlargement above the ground. This thickened base has an oval form in cross-section. Earthing-up blanches these thickened leaf-bases, and after boiling they are fit for eating. A good fennel bottom may be 3 or 4 inches high. This is an Italian vegetable, but is in the American trade. Easily cultivated annual; matures quickly. Sow in spring, and later for succession. Giant fennel is cultivated for ornament, and is described under Ferula. Fennel-flower is a name of Nigella. CH
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References
- Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963
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