Growing and Harvesting Fennel: Herb vs. Florence

Fennel comes in two distinct types. Herb fennel (Foeniculum vulgare) is grown for its feathery, anise-flavored leaves and aromatic seeds. Florence fennel, or finocchio (Foeniculum vulgare var. azoricum), forms a bulbous base eaten fresh or cooked. Sow seeds of either type in a sunny spot now, repeating weekly until mid-April for a staggered harvest. Harvest herb fennel leaves when plants reach 6–10 inches tall; cutting back prolongs leaf production until bolting. For seeds, cut flower heads when seeds mature but before they shatter, hang upside down in paper bags to dry. For finocchio, hill soil around bulbs when they reach 2 inches diameter to blanch them, then harvest before hot weather triggers bolting.