Fennel ‘Mantovano’ Seeds Heritage Bulbing Fennel

Fennel ‘Mantovano’ (Foeniculum vulgare Miller) is a prized mid-early heritage variety, valued for its vigorous growth and exceptional quality. It produces large, crisp, and aromatic white bulbs (pods) with a hollow stem (“empty cane”), perfect for salads, roasting, or grilling. Its strong aniseed flavour is a cornerstone of Italian cuisine. This variety is known for its reliability and deliciously perfumed bulbs.

🌱 Sow directly Mar-May. Prefers well-drained, fertile soil.
☀️ Requires full sun. Essential for good bulb development.
💧 Water consistently and deeply. Crucial to prevent bolting and ensure juicy, swollen bulbs.
📏 Forms large, plump bulbs. Harvest from the base when bulb is tennis-ball sized.

Bullet Technical Data
🌱 Depth: 1 cm
📅 Sow: March to May
☀️ Light: Full sun
🌡️ Germ: 10-20 days
📏 Height: Up to 60 cm
🪴 Space: 25-30 cm apart
⏳ Harvest: June to August (from spring sowing)
🪙 Seeds: Information not provided

Tips & Tricks
Sow directly to avoid root disturbance. Keep soil consistently moist; dry conditions cause bolting. Earth up the base slightly as bulbs swell to blanch them. Excellent companion for lettuce and peas. Use the feathery fronds as a herb.

Garden-to-Table Recipe
Roasted Mantovano Fennel with Parmesan

• 2 large fennel bulbs, trimmed and cut into wedges

• 2 tbsp olive oil

• 50g grated Parmesan cheese

• Salt and black pepper

• Lemon zest (optional)

1. Preheat oven to 200°C.

2. Toss fennel wedges with olive oil, salt, and pepper.

3. Roast for 25-30 mins until tender and caramelised at the edges.

4. Sprinkle with Parmesan and return to oven for 5 mins until golden.

5. Finish with lemon zest and serve.
   A simple, flavourful side dish for fish or chicken.