Foeniculum vulgare 75 days fall harvested. This short-day overwintering type of fennel is delicious braised, grilled, in au gratin, or raw in salads. The fresh anise flavor moderates somewhat when cooked. The large, round, white bulbs elongate slightly in northern areas. Bred for winter and spring harvest. Try a simple salad of thinly sliced fennel dressed with olive oil, sea salt, fresh ground pepper, and a dash of lemon juice. Top with shaved Asiago cheese curls. Approximately 40 seeds per ¼ gram.