Florence Fennel Seeds – Heirloom Organic Herb & Vegetable

Anise-Sweet Flavor for Kitchen & Medicine Cabinet — A Mediterranean Classic

Florence Fennel (Foeniculum vulgare var. azoricum) is one of the most versatile plants in the kitchen garden — classified as both a vegetable and an herb, every part is edible and delicious. From its feathery fronds and crunchy anise-flavored bulb to its aromatic seeds that flavor Italian sausage, curries, and digestive teas, Florence Fennel has been a cornerstone of Mediterranean cuisine and herbalism since the 17th century. Heirloom, organic.

Why Grow Florence Fennel?

• Fully Edible Plant: Use the feathery fronds as a fresh herb, slice the crisp bulb as a vegetable, and grind or whole-use the seeds as a spice in Italian sausage, curries, and breads.
• Digestive Powerhouse: A popular herb for thousands of years to ease bloating, gas, and digestive discomfort. Found in cough drops, digestive aids, and herbal teas worldwide.
• Mediterranean Heritage: A staple of Italian, Greek, and North African cuisine since the 17th century — irreplaceable in Herbes de Provence-style cooking.
• Pollinator Magnet: Yellow umbrella flower clusters attract swallowtail butterflies, bees, and beneficial predatory insects to the garden.
• Heirloom & Organic: Open-pollinated seeds for true-to-type plants and seed saving year after year.

Growing Guide

Direct sow fennel seeds near your last spring frost date, spacing 10–12 inches apart. Seeds germinate in 8–12 days. Can also be started indoors 4 weeks before the last frost under lights, then hardened off for transplanting. Water deeply and regularly but avoid waterlogging. No fertilizer needed during the growing season. Note: fennel inhibits nearby plant growth — keep it away from tomatoes and dill.

Select your desired size from the available options above.