Description: Fennel is a biennial herb with a large number of culinary and medicinal uses. The bulbs are eaten like a vegetable while the leaves and seeds are used more for flavoring. The leaves can be harvested at any time, but wait for the bulbs to be the size of a tennis ball or larger before taking them out of the ground. Fennel is a basic flavoring in many Indian dishes and the primary flavor behind the French spirit Absinthe. Nutrients: vitamins A, C and E, folate, potassium, calcium, magnesium and iron.

Guidelines: growing guidelines in variety description.