Florence Fennel is a cool-season heirloom vegetable grown for its crisp, swollen white-green bulb and delicate feathery fronds. The entire plant offers a lightly sweet anise flavor that works beautifully in fresh salads, roasted vegetable dishes, soups, braises, and seafood recipes. Harvest young bulbs for the most tender texture, or allow them to size up while keeping soil evenly moist. Florence fennel rewards patient gardeners with an elegant, highly useful crop for the kitchen and a graceful presence in the garden.

Germination Rate: 60%. Test Date: 7/26. WILL.

We have added 500 extra seeds due to low germination.

Why Choose Florence Fennel?

• Edible Bulb and Fronds: Enjoy the crisp bulb, tender stalks, and feathery leaves in fresh and cooked dishes.
• Sweet Anise Flavor: Adds a gentle licorice note that brightens salads, soups, sauces, and roasted vegetables.
• Cool-Season Favorite: Performs best when grown during cooler weather with steady moisture.
• Kitchen Versatility: Use Florence fennel raw, roasted, braised, grilled, or added to stocks and seafood dishes.
• Open-Pollinated Heirloom: Traditional seed valued for dependable garden performance and distinctive flavor.
• Non-GMO: A naturally bred heirloom variety with no genetic modification.

Planting Tips for Success

• Sunlight: Plant in full sun with at least 6 to 8 hours of direct light each day.
• Season: Grow during the cooler part of the season. In hot climates, plan for a fall, winter, or early spring crop according to local conditions.
• Soil: Use fertile, well-drained soil with a pH around 6.0 to 7.0. Mix finished compost into the bed before planting.
• Planting: Direct sow seeds about 1/4 inch deep, or transplant carefully while young to minimize root disturbance.
• Spacing: Space plants about 8 to 12 inches apart so bulbs have room to develop and airflow remains good.
• Watering: Keep soil consistently moist. Uneven moisture can slow bulb development and increase bolting risk.
• Feeding: Apply compost before planting and use a balanced fertilizer if growth is slow. Avoid excessive nitrogen, which can produce foliage without strong bulb development.
• Blanching: Mound a little soil or mulch around developing bulbs to protect them from strong sunlight and help keep the base tender.
• Harvesting: Harvest bulbs when they are firm and well formed, before flowering begins. Cut fronds as needed, leaving enough foliage for the plant to continue growing.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Proudly supplying quality seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: We meet applicable requirements for selling vegetable seed.
• Great Customer Service: Our team is here to help you grow with confidence.

Cooking Methods

• Fresh salads: Shave the crisp bulb thinly and combine with citrus, greens, apples, or shaved Parmesan.
• Roasted: Cut into wedges, coat with olive oil and herbs, and roast until tender and caramelized.
• Braised: Simmer wedges with broth, garlic, and lemon for a soft, savory side dish.
• Grilled: Slice the bulb into thick pieces and grill until lightly charred and tender.
• Soups and stocks: Add chopped bulb, stalks, or fronds to soups, sauces, and homemade stock.
• Seafood dishes: Pair with fish, shellfish, citrus, and herbs for a bright anise-scented finish.

Order Florence Fennel Seeds Today

Order yours today and grow crisp, aromatic Florence fennel for fresh salads, roasting, soups, and seafood dishes.

Nutritional Information

Applies to harvested fennel bulb, not planting seeds. Approximate values per 1 cup (87 g) of sliced raw fennel: 27 calories, 6.3g carbohydrates, 1.1g protein, 0.2g fat, and 2.7g fiber. Fennel also provides vitamin C, potassium, and folate. Percent Daily Value is based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Florence fennel may bolt in prolonged heat or under drought stress. Bulb size, flavor, and harvest timing vary with temperature, moisture, soil, and care.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture, and direct sunlight. Seal opened packets for best viability.
• Planting Zones: Fennel is a cool-season vegetable generally grown as an annual. Follow local frost dates and seasonal temperatures to plan the best planting window for your area.

Recipe: Lemon-Garlic Roasted Florence Fennel

Roasting mellows Florence fennel's anise flavor and brings out its sweetness, with tender layers and golden edges. This recipe uses harvested fennel bulbs and fronds, not planting seeds. Serves 4. Preparation: 15 minutes. Cooking: 30 to 40 minutes.

Ingredients

• 2 large harvested Florence fennel bulbs, about 1½ pounds total
• 2 tablespoons olive oil, divided
• 2 cloves garlic, finely minced
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fennel fronds
• Lemon wedges for serving

Directions

1. Heat the oven to 400°F. Lightly oil a large rimmed baking sheet.
2. Wash fennel. Trim stalks and any tough outer layer, reserving some feathery fronds. Trim the dry root end without removing the entire core.
3. Cut each bulb lengthwise into 6 to 8 wedges, keeping a little core attached so the layers hold together.
4. Toss wedges with 1½ tablespoons olive oil, salt and pepper. Arrange in a single layer and roast for 25 minutes, turning halfway through.
5. Mix garlic with the remaining ½ tablespoon olive oil, brush over the wedges and roast for 5 to 15 minutes more, until tender and golden.
6. Drizzle with lemon juice and sprinkle with chopped fennel fronds. Serve warm with lemon wedges.

Serving and storage: Pair with roasted fish, chicken, beans or a grain bowl. Refrigerate leftovers in a covered container within two hours, or one hour above 90°F, and use within 3 to 4 days. Reheat leftovers to 165°F.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.