Florence fennel is an annual plant, similar in appearance to common fennel, but smaller.

It can grow to a height of 600mm (2ft) with a bulbous stem at its base.

The best results are obtained if given a warm sunny position, and is planted in light, sandy soils, however, any fertile, well-drained soil will do.

The leaves can be used fresh or dried, to give an aniseed flavour to fish, and cheese dishes.

The swollen stems can be eaten raw in salads, or simmered in water to make a stock.

Pinch off the flower stems as soon as they form, unless the seeds are to be harvested.

Week 6; Sow a pinch of seed into a 70mm (3”) pot and grow on at a temperature of 10 °C (50°F).

Germination should take around 8-10 days

Week 11; Remove all but the strongest seedling when large enough to handle and grow on in a cold frame until planting out time.

Week 19; Prepare beds by raking in a general fertilizer at 60gms per sq metre (2oz / sq yd)

Week 20; Sow seeds directly into shallow drill approx 500mm (18”) apart.

Plant out pot grown seedlings 300 mm apart in pre-prepared ground

Week 24; Thin the seedlings to around 300mm (12”) apart when they are large enough to handle.

nb. Water well during dry spells!

Week 27; As the stem bases of young plants begin to swell, they should be earthed up in trenches or covered with paper collars to blanch the bulbs. Some leaves can be gathered for deep freezing.

Gather the swollen stem bases for cooking as required.

Week 35; If required collect and dry seed then store them in an air tight container until they are required.