CULTIVATION METHOD INFLUENCE ON PLANT GROWTH AND PRODUCTION, IN SOME VARIETIES OF FENNEL (Foeniculum vulgare Mill., Ssp. dulce Janch., Convar. azoricum Thell.)

Cristian Marian University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture 3-5 Mănăştur Street, Cluj-Napoca, 400372
Alexandru Ioan Apahidean University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture 3-5 Mănăştur Street, Cluj-Napoca, 400372
Alexandru Silviu Apahidean University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture 3-5 Mănăştur Street, Cluj-Napoca, 400372

DOI: https://doi.org/10.15835/agrisp.v115i3-4.14013

Keywords: fennel, cultivars, culture methods, plant growth, production.

Abstract

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.

Published

2021-01-09

Issue

Vol. 115 No. 3-4 (2020): AGRICULTURA

Section

Research articles

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