| Summary: | Florence fennel is grown as a vegetable but also as an aromatic, medicinal plant. As a vegetable plant, it is cultivated for the thickened sheath of the leaves which, by overlapping, form the edible part similar to an onion bulb from which different dishes are prepared. Fresh leaves and petioles can be used to flavor dishes. Fennel fruits are also used due to their special aroma and are used for flavoring food or beverages (soft or alcoholic) as well as in the canning, bakery, confectionery, parfumery and medicine industries. Fennel leaves contain 60-90 mg% vitamin C, 8-10 mg% provitamin A and 6 mg% essential oils. Flavor and pharmacological properties are ensured by the presence of essential oils in the plant. Experience was carried out in 2018, in Cluj-Napoca, a favorable area for culture due to specific pedoclimatic conditions. In the experimental culture, the influence of the cultivation method (direct sowing, planting of seedlings) on the growth and development of plants as well as fennel production was followed.
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