Good enough to eat

Macclesfield Express - - LEISURE -

●● Florence fen­nel. This type of fen­nel is grown for its fleshy, aniseed-flavoured stem base which can be eaten raw, casseroled or braised, while the feath­ery fo­liage looks great in the or­na­men­tal bor­der. It likes mois­ture-re­ten­tive soil and in a Mediter­ranean cli­mate will grow quickly, pro­duc­ing a ‘bulb’ in 10-12 weeks In the UK, it is best to sow af­ter late June and is likely to bolt if sown too early or in a cold sum­mer. For au­tumn har­vests, sow the seed di­rectly into a pre­pared seedbed in June to July, wa­ter­ing thor­oughly. Ger­mi­na­tion can be hit and miss, but once seedlings have emerged, thin to 30cm apart, keep well wa­tered and well weeded. When the swollen base is plump and fleshy, cut just above soil level and trim off the larger leaves. Good va­ri­eties in­clude ‘Cantino’ and ‘Selma’.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.