Description:
Bulb fennel, also known as Florence fennel or finocchio, is a perennial herb grown for its swollen, bulb-like stem base. The plant features feathery, aromatic leaves similar to dill and yellow flower umbels. The bulb is crisp with a mild anise flavor. Fennel can reach heights of 3-5 feet when flowering.
 
Uses:
Culinary: Both the bulb and leaves are used in cooking. The bulb can be sliced and eaten raw in salads, sautéed, roasted, or grilled. Leaves are used as an herb to flavor soups, stews, and fish dishes. Fennel seeds are also used as a spice.
Medicinal: Traditionally used to aid digestion, relieve bloating, and as an anti-inflammatory.
Ornamental: The plant's feathery foliage adds a delicate texture to garden beds and borders.

Growing Conditions:
Climate: Fennel prefers a mild climate.
Soil: Well-drained, fertile soil with a pH of 6.0 to 7.0. Fennel thrives in loamy soil rich in organic matter.
Sunlight: Full sun exposure is ideal for healthy bulb formation.
Watering: Regular watering is important to keep the soil evenly moist, especially during bulb formation. Avoid waterlogging.

Harvesting:
Timing: Harvest bulbs when they reach the size of a small tennis ball, usually 90-110 days after planting.
Method: Use a sharp knife to cut the bulb at the soil line. Leaves can be harvested as needed.
Preservation: Fennel bulbs can be stored in the refrigerator for up to a week. Leaves can be used fresh or dried for later use.