Fennel

Fennel a vegetable, spice and medicinal plant in equal measure. Due to its subtle, almost elegant taste and the fact all parts of the plant can be used, this umbelliferous plant is very versatile in the kitchen. However, fennel is not exactly easy to grow in your own garden.

Originally fennel is a Mediterranean winter vegetable that forms a bulb and begins to shoot as the days lengthens. The Wädenswil Research Institute, which developed the bolt-resistant Zefa Fino variety at the end of the 1970s, made a major contribution to the suitability of fennel for summer cultivation north of the Alps. Sativa is breeding fennel both for winter cultivation south of the Alps and for summer cultivation north of the Alps. In order to create a wide range for diverse climatic conditions, traditional varieties were crossed with varieties obtained from Swiss gene banks.

Fennel differs from many other vegetables in one characteristic: it reacts strongly to day length, temperature and water supply. As a result, the cultivation of certain varieties is restricted to specific regions. Or in other terms, the cultivation window of a particular variety may not apply to other regions. In terms of taste, fennels are distinguished according to the strength of the aniseed flavor.

Fennel bulbs can be grown north of the Alps from spring to autumn. If you grow seedlings, make sure that they don’t get leggy and are not planted too deep. After planting, a steady water supply must be ensured. Direct sowing often results in nicer bulbs but is only recommended for the autumn harvest.