F1 Rondo

Description
There are three main types of this aromatic plant. Bitter and sweet fennel are both used as herbs. They have pale green, celery-like stems, bright green, feathery foliage and greenish-brown seeds, all of which have a strong aniseed flavour that particularly complements fish. Florence fennel, also called finocchio or Italian fennel, is grown and eaten as a vegetable it has a broad, bulbous base with a mild aniseed flavour and a celery like texture. The whole plant can be used for its great flavours, the feathery leaves can be added to fish dishes, the bulb and stems can be eaten raw in salads or braised and used in casseroles.

Growing Instructions
Plant 20 - 30cm apart in well-drained soil rich in organic matter. Prepare the bed in advance by working in aged compost. Fennel prefers full sun and the soil should be kept moist but not wet. Gradually build up the soil around the bulbs to help preserve the whiteness. Remove seed stalks to increase the production of stems and bulbs.

Tip
When harvesting, cut the bulb with a sharp knife, just above the ground, it will sprout again, giving small, ferny foliage for picking later on.