How to Grow Florence Fennel From Seed

What does Florence fennel taste like?

Mild, sweet anise. Raw, the bulb is crisp and juicy with a light licorice note; roasted or braised, it turns soft, sweet, and much milder. The fronds taste lighter still, while the dried seeds carry a stronger, warmer anise flavor.

Is Florence fennel the same as anise?

No. Grocery stores sometimes label fennel bulbs as anise or sweet anise, but true anise (Pimpinella anisum) is a different plant, an annual grown for its seed that never forms a bulb. They taste alike because both contain the aromatic compound anethole.

Can you eat the stalks and fronds of Florence fennel?

Yes, every part above ground is edible. Use the fronds like a fresh herb, much as you would dill. The stalks are stringier than the bulb, so slice them thin or simmer them in stocks and soups. The flowers and dried seed add anise flavor too.

Will Florence fennel grow back after you cut the bulb?

Partly. Cut the bulb just above the soil line and leave the roots in place, and the stub often sends up a few small, leafy shoots you can snip into salads. It will not form a full second bulb, so sow again for another crop.