<p>70-90 days. Heavy, deep-purple heads are dense, and mature well during the heat of summer. Rosalind also performs well in cool fall weather. Matures over a long period. The colour drew crowds in our garden. Cooked, the colour ranged from dark purple to very dark green.</p><p>CULTURE: Start fennel indoors in March and transplant out in May into well-drained soil with pH of 6.5 - 7. A second planting in late June to early July gives a fall harvest. Sow 10 seeds per 30cm (12 in.), 0.5 cm (1/4 in.) deep, in rows 75cm (18 in.) apart. Or start indoors in late February in individual pots in a warm location. Keep moist as they grow. When seedlings are 5 cm (2 in.) tall, thin to stand 15-20 cm (6-8 in.) apart. If raising transplants, handle them carefully so the roots are not disturbed, as this would cause the plant to grow leaves and flowers rather than bulbs. Keep the plants well watered to ensure succulent bulbs and prevent bolting. <br>INSECTS: Not bothered by insects. <br>HARVEST: Clip off any flowering stalks so all the energy goes to bulb formation. Harvest the bulbs when they are about 5cm (2 in.) across. <br>SEEDSPEC: Minimum germination standard: 65%. Days to emergence: 10-14. Approx. 150 seeds/g. Usual seed life: 2 years.</p><p>The wonderful fresh flavour of this easy-to-grow plant is prized in European cooking. The swollen leaf bases have a distinctive anise flavour which can enliven salads and sandwiches. Cooked, the flavour stands out in casseroles or braised as a unique side dish. The seeds and fronds are also a culinary delight and beneficial insects love the flower heads. An infusion of the seeds can be taken like tea to aid digestion.</p>
