Old Fennel advice

[Marb67]

I have had Fennel growing a few years from the same plants which produce huge, tall stems every year. It also drops seed which self germinates (why can't other plants be this easy when sowing in the greenhouse) I have decided to dig it up to use the root in salad but the root isn't anything like shop bought. Why is this, and more importantly, can I still eat his base and root as I need space to grow other veg ? I have small Fennel seedlings on the way for more Fennel so no worries there.

[Muddy_Boots]

you don't eat Fennel roots but the body of the plant, you cut off the feathery leaf bits and there is usually a green and white type of bulb and that is what you eat. I've uploaded what they are usually looking like.

[Jungle Jane]

Florence fennel grows the bulb,there’s another herb fennel that doesn’t bulb up?

[Nicos]

Muddy Boots …actually you can eat fennel roots!
Have a look at this…
https://specialtyproduce.com/produce...oots_12076.php

[Marb67]

I know what shop bought Fennel looks like as I buy it regular. I just wanted to know if mine are edible because they are not typically swelled. Probably best harvest it (roots and all) and start a fresh batch then.

[ameno]

I know what shop bought Fennel looks like as I buy it regular. I just wanted to know if mine are edible because they are not typically swelled. Probably best harvest it (roots and all) and start a fresh batch then.

Florence fennel, the kind shown in the pictures above which you buy from the shops, is a different subspecies from common fennel.
Florence fennel produces those bulbs at the base of the plant. They are not the roots of the plant, but just swollen stem bases.
Common fennel will never produce those bulbs, and is grown mainly for its leaves and seeds to use as a herb.

As shown in the link posted above, fennel roots (the actual roots, as you have dug up) are also edible, however they can be rather fibrous and woody.

If what you want is bulbs like you buy from the shop then you need to buy seeds of a proper bulbing variety of Florence fennel. These should then be sown in from late June to late July, and kept well watered (if you sow then any earlier they will run straight to seed). They will be ready from mid to late September.
If you only want a normal fennel plant, either for decorative purposes or to use its leaves and seeds as a herb, then just replant the one you already have. They are perennials which will grow well for years.

[Jungle Jane]

I know what shop bought Fennel looks like as I buy it regular. I just wanted to know if mine are edible because they are not typically swelled. Probably best harvest it (roots and all) and start a fresh batch then.

Actually Marb you asked in your post “why” -
”I have decided to dig it up to use the root in salad but the root isn't anything like shop bought. Why is this, and more importantly, can I still eat his base and root“
That’s why I pointed out the difference!! A quick google shows you can eat the roots,I thought it more helpful for you to know there’s a difference,I hope we’ve helped you solve the mystery….

[Marb67]

Ok, thanks for clarifying. I had no idea there were 2 types of Fennel. The one I have dug up needs to be moved as it's in a hot spot (rare in my garden) that could make room for other edibles that need sun like parsley (although I have disastrous results growing it in borders or pots) which is why I need to know if I can still eat the base of the plant that doesn't swell ?

[ameno]

Ok, thanks for clarifying. I had no idea there were 2 types of Fennel. The one I have dug up needs to be moved as it's in a hot spot (rare in my garden) that could make room for other edibles that need sun like parsley (although I have disastrous results growing it in borders or pots) which is why I need to know if I can still eat the base of the plant that doesn't swell ?

You can eat the roots themselves, as indicated in the link above. You can also eat the leaves as a herb. I wouldn't recommend eating the stem bases (the bit you would actually eat in Florence fennel), though, as in normal fennel they are usually tough, fibrous and often woody.