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Fennel can be directly seeded or transplanted, although transplanting can be tricky due to the tap root. Soaking fennel seeds for 24 hours can aid in germination. To start fennel indoors: About 4-6 weeks before your last frost, sow 2-3 seeds per cell in standard trays or soil blocks. Sow seeds ¼ inch deep.

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The primary difference between them is that dill is an annual herb with a hollow central stem and a maximum height of 1.3 cm. On the other hand, fennel is a biennial herb that quickly reaches a height of 2 meters and has a bare core dotted with individual leaves. Dill belongs to the celery family, while fennel is a member of the Apiaceae.

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Storing and Harvesting Fennel. You can eat pretty much any part of the fennel plant from its seed to its bulb. Harvesting happens after about 2 months. You can harvest the fronds once the plant is established, clip off the top portion to encourage growth. Pick off seeds once flowers have withered and gone brown.

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Harvest one plant a week, but remember to keep watering and fertilizing the plant after harvest. 2. Harvest the bulb. Florence fennel bulbs can be harvested once they reach the size of a small tennis ball, usually in late summer/early autumn. To harvest, cut the fennel below the bulb at the soil line.

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Before planting, make sure to soak your fennel seeds for 24-48 hours. Soaking the seeds ensures the best germination rate possible. Fennel seeds are small, so plant in a thin trench and keep the area moist until the seeds sprout. Once the sprouts are a few inches tall, thin the plants 12-18 inches apart.

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Dill, lemon, lettuce, mint, peas, and sage are all great companions for fennel. On the other hand, it's best to avoid planting basil, beans, caraway, cilantro, cucumbers, eggplant, kohlrabi, potatoes, and tomatoes near fennel, as they may hinder its growth or attract pests. With careful planning and consideration of companion plants, the.

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Additionally, don't plant fennel near dill. Though they'll tolerate each other's presence well enough, they're close enough relatives to cross-pollinate and make saving seed for next year an issue. Harvesting The Fennel Plant. Sweet fennel can be harvested at pretty much any stage of growth. The stems, leaves, flowers, pollen, and seeds.

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Fennel is a perennial plant that is totally edible, including the leaves and seeds. The stalks and bulbs are crunchy and slightly sweet, with flavor notes of anise. Dill is an aromatic herb that is typically used to flavor other foods, like dill pickles.

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Dill is a culinary herb with a distinctive flavor that's a cross between celery and fennel. Native to Europe and Asia, dill plays a big role in seasoning pickled foods that will be jarred or canned and stored for winter. Beyond that, both the leaves and seeds are used to season a variety of dishes.. Dill plants are very cold-hardy and can.

How to Grow Fennel

F ennel is a perennial and dill is grown as an annual, but both will readily reseed. Fennel can reach heights of 4-6 ft. (possibly taller) while dill generally hits heights of about 2-3 ft. While both herbs are easily propagated by seed, it is generally recommended that you plant seeds of dill in spring and seeds of fennel in fall.

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As far as taste goes, it shares the same faint sweetness as fennel, but it has more of an herbal, grassy flavor without the intense licorice flavor. Similar to fennel, the seeds of the plant are used as a spice as well. Dill and fennel are both used in many European and Asian cuisines. Their leaves may look similar, but when it comes to taste.

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Fennel. Fennel, Foeniculum vulgare, is a short-lived perennial native to the Mediterranean area which has naturalized around the world. Because it freely reseeds itself, it is considered an invasive weed in the US and Australia. Fennel has been used for food and medicine since ancient times. It was used by both the Greeks and the Romans.

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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.. It is a highly flavorful herb used in cooking and, along with the.

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Fennel is completely edible, the leaves, stem, seeds and bulb. The difference with dill is that the leaves and seeds are usually only eaten. Herb fennel leaves can be used in herbal tea to make a delicious deep liquorice flavour, dill has a taste profile which has notes of fennel, but is heavily flavored with a celery like, savory taste.

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Dill seeds come from dried fruits 4-5 mm long, 1 mm thick, and have a straight to slightly curved shape with a ridged surface. Dried dill seeds are often used in pickling. Fennel seeds, on the other hand, are twice as long as dill seeds and slightly curved. The fruit from which fennel seeds come is a dry schizocarp, measuring 4-10 mm long.

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Comparing Fennel vs Dill. Fennel plants grow much larger than dill plants, often by a few feet. Tall plant variety sprouting from a large, white bulb. Reaches heights of nearly 8 feet, with long, spindly leaves. The hard leaves are a gray-green color, similar to dill, but thinner in appearance.