Saunf, Fennel, Sweet

Also known as: Florence Fennel, Finocchio, Bulbing Fennel, (Foeniculum vulgare var. azoricum)
Hindi name: Saunf (सौंफ) – though this variety is grown for its crisp bulb, not just its seeds

Overview

Florence fennel is a cultivated form of the traditional Indian saunf, grown for its thick, layered bulb and sweet, anise-like flavor. Unlike wild fennel, which grows tall and feathery, this variety forms a tender, white bulb at the base that’s perfect for roasting, sautéing, or slicing fresh into salads. Its delicate fronds and seeds are also edible and aromatic, making it one of the most versatile plants in the garden.

Native to the Mediterranean, Foeniculum vulgare var. azoricum thrives in California’s climate—warm days, cool nights, and mild winters. With a growing season of about 80–90 days, it can be planted in spring or late summer for a fall harvest.

Why Indian Gardeners in California Should Grow It

Growing Florence fennel brings the familiar fragrance of saunf right into your backyard. Indian cooks know fennel as a digestive and spice, but few have experienced it as a fresh vegetable—its bulb is crisp, juicy, and sweet, and takes beautifully to Indian flavors.

• Connects to Indian tradition: Harvest the fronds and seeds for seasoning, or use the bulb in spiced roasts, sabzis, and salads.

• Perfect for California gardens: Mediterranean by origin, it loves the same sunny, dry conditions found in much of California.

• Diverse kitchen uses: The bulb roasts to a mild sweetness, the fronds add freshness to chutneys, and the seeds provide the same saunf flavor used in Indian sweets and spice mixes.

• Beautiful and productive: The feathery leaves add height and texture to raised beds and herb gardens while attracting pollinators.

Growing Information

Sun: Full sun
Soil: Well-drained, rich soil with consistent moisture
Sowing depth: ¼ inch (6 mm)
Spacing: 12–18 inches apart
Days to maturity: 80–90 days
Watering: Keep evenly moist during bulb formation to prevent bolting
Seasons:

• Spring crop: Sow in March–April for early summer harvest

• Fall crop: Sow in July–August for fall/winter bulbs

For Southern California gardens, the best bulbs form as temperatures cool—so aim for fall harvests. Avoid transplanting too often; fennel prefers to grow undisturbed.

Harvest & Use

Harvest bulbs when they reach tennis-ball size and before the plant bolts. Use them raw in salads for a crisp bite, or roast with olive oil, salt, and Indian spices. The fronds make a fragrant garnish, and the seeds can be collected once dried for traditional saunf or masala blends.

Quick Facts

• Botanical name: Foeniculum vulgare var. azoricum

• Plant type: Cool-season annual or short-lived perennial

• Flavor: Sweet, mild anise/licorice

• Days to maturity: ~85

• Companions: Best grown apart from dill to prevent cross-pollination