Florence fennel is the bulbous edible version of the more familiar herb, sharing the same distinctive aniseed flavour. The bulb is in fact the swollen base of the stem. Freshly picked fennel makes a great addition to summer salads but is also delicious cooked as an accompaniment to meat dishes, or on its own.
Early in spring seeds can be sown in pots, one seed per pot, as the seedlings don't like having their roots disturbed when transplanted. Water in well and keep moist. When the roots fill the modules, ‘harden off’ the seedlings and plant out into a well-prepared and fertilised beds, when there's no danger of frost.
Alternatively, later in the season, you can sow directly into well-prepared, warm soil. Place seeds in rows, approximately 1.5mm deep, thinning to 30cm apart.