Florence Fennel or Finnochio

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The butternut squash

Squash will succeed in a wide range of soils, provided there is no shortage of moisture and plenty of organic material has been dug into the bed.

Florence Fennel or Finocchio

The edible, swollen stem of Florence or sweet fennel, or finocchio, is a true delicacy. This bulbous vegetable is a dwarf form of the common fennel cultivated in many herb gardens. As a herb, fennel reaches some five to six feet with feathery green or bronze foliage while Florence fennel grows only to two or three.

The aniseed flavoured plumes of the herb are superb added to fish dishes. However, the foliage of the smaller finnochio is less aromatic, the prize being the flattened stems forming a bulb just above ground level.

Continuous, rapid growth is essential to prevent bolting. Sow in May into 15cm pots, thin to one or two seedlings per pot and grow in a temperature of 50° to 60°F until mid June. Harden off and plant out 20cm apart into a rich loam in early July. The bulbs will swell quickly and be ready for use in late August.

On the table this popular Italian vegetable can be used with meat dishes as an alternative to celery. Cut into quarters and braise or simmer in a little milk and water until tender. Serve with lots of melted butter. Like the leaves of the herb, the bulb has a strong aniseed flavour which is weakened by cooking.

Do try this deliciously different vegetable which brings a refreshing change to your taste buds.

The fennel bulbs can also be thinly sliced for use raw in salads, where the celery like texture and aniseed flavour make a welcome contrast to more usual saladings.

This article originally appeared in the Members Bulletin, the journal of the National Vegetable Society, which is sent quarterly to members. You can Join the National Vegetable Society here

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