Fennel (Foeniculum vulgare Mill.) Is a Mediterranean herb of the family Apiaceae (Umbelliferae).
Known since antiquity for its aroma, its horticultural cultivation seems to date back to 1500. They are distinguished from varieties of fennel variety of vegetable crops (sweet). The fennel is a wild plant, perennial, branched from the stem, up to 2m high. It has leaves that resemble hay (hence the name Foeniculum), green in summer and produces umbels of small yellow flowers. Here are the fruits (achenes), then the first green and grayish. Of using fennel shoots, leaves, flowers and fruits (incorrectly called "seeds"). Fennel grown (or sweet) is an annual or biennial plant with tap root. Reaches 60-80 cm in height. It consumes large white sheath that develops in the heart may base.Il Fennel is widely cultivated in gardens for the production of the heart may, a compact the set of leaf sheaths, which appear white, fleshy, closely adpressed to each other around a short conical stem directly at ground level. The collection of Grumolo occurs in all seasons, according to the production areas. It adapts to any soil of medium texture with the presence of organic matter. The plants are arranged in rows and spaced about 25 cm apart. The collection of the heart may occur after about 90 days after sowing. It requires frequent and abundant irrigation and prefers a temperate Mediterranean type. The collection is the flower of the fennel in Italy as soon as the flower is "open", normally from mid-August until late September. The flower can be used fresh or can be dried outdoors, in the light, but away from direct sunlight, which would evaporate the essential oils. The diacheni you can pick up early autumn when the transformation took place the flower in the fruit. The "beards" or leaves and tender shoots can be detected from spring to autumn.
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