Salvado notes that HM.Clause has decided to launch a mini-fennel under the brand name Babyfino that delivers more flavour in a smaller package. Learning how to grow fennel bulb is great because ALL part of the plant are edible and super delicious! Still, this vegetable remains largely unknown with little or no consumption in Europe (except Italy), Asia and Africa. per cent annually since our introduction of hybrid varieties in the mid 90s.
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However, with OP varieties, harvesting a field required two to three passes of manual harvesting, while with today’s hybrids, the harvest can be done only once. Anise is grown mainly for its seeds, while fennel has the bulb, fronds and seeds to offer.
“High productivity and high disease resistance are among our most important targets. An important step in yield improvement has been the switch from open pollinated varieties to F1 hybrids about 20 years ago. For the northern regions, the best combinations available in the market are crossings of the Zefa Fino lines with Florence-type lines that have strong bolting tolerance,” says Zattoni. The longer the growing cycle, the larger the bulbs get (ranging from 350 to 800 grams each). Roberto Zattoni, breeding manager for Bejo Zaden in Italy, paints a slightly different picture. In Italy, the long production cycles for winter crops are in the south, yielding larger bulbs, while yields per hectare are greater in the north.
The fennel seeds are often also confused with anise, and they are not the same. This hybrid has very quickly become the leading variety for the Italian winter segment for its great tortoiseshell quality: white, smooth, and firm, it has a round shape with a small core and good adaptability for extended use. Fennel is sometimes confused with anise and although both are part of the parsley family, anise is a separate species entirely. For export to France or other Northern European markets, the preference is for smaller bulbs of 300-400 grams per bulb. Fennel's dried ripe seeds and oil are used to make medicine. If you disable this cookie, we will not be able to save your preferences. “The main change caused by the introduction of hybrids has been the uniformity of the crop and less variation in maturity.
The fennel seed market is a competitive marketplace. The main differences, apart from the commercial cycle of these plants, are the colour and the aroma. Luca Pallottini, fennel breeder at Monsanto, states that the main traits in their breeding work are: yield, bulb shape, rusticity (in Italy the main part of fennel is grown in the winter time, so the variety needs to show a good health both for plant and bulb also after many months with low temperature and heavy rains), sheaths overlapping (the bulb needs to be well closed, the overlapping of the sheaths has to be tight), bulb colour (white with small shades of green in the upper part), cold tolerance (mainly for Italy), bolting tolerance (mainly for North Europe), field holding ability (the ability to stay in field also after to have reached the commercial maturity stage some weeks keeping the marketable of the product) and disease resistances. The Bulb can be steamed or boiled and served with a creamy sauce or used raw in salads. According to him, the aromatic properties and contents of fennel can vary a lot. It is very rich in water (approximately 93 per cent) and has a low energetic value (10-15 calories per 100 grams of the edible part). This website uses cookies so that we can provide you with the best user experience possible. On average, yield increase in most crops has been around one per cent per year. “In the Maghreb region, fennel is sold by the kilo (three to four pieces per kg) trimmed, and products of all calibre are valued.”.
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