Fennel CORVET – fennel (Foeniculum vulgare Mill.) variety, developed by the Federal Scientific Center of Vegetable Growing and registered in 2005. It is intended for growing on garden and vegetable plots, where it can be used as an agricultural crop.
The variety is characterized by high yield potential and a well-developed aromatic part. For successful growth, it is recommended to choose a sunny or slightly shaded open area with loose, rich, and fertile soil. Seeds are sown in fertile soil at the end of April to a depth of 2.5–3 cm, after which the plants are watered with warm water and the soil is loosened. Harvesting occurs approximately after 2.5 months, when the diameter of the edible part reaches 8–10 cm.
Fennel CORVET has wide culinary application: its greens, heads, and even flower heads are used in salads, hot dishes, soups, and stews. Fennel seeds are valued for their rich aroma and are used as a spice; essential oil stimulates digestion, increases gastric juice secretion, and improves intestinal peristalsis, which promotes faster breakdown and absorption of food. In medicine, lactogenic and antitussive teas are prepared from fruits, as well as spasmolytic decoctions. Fennel CORVET is a universal plant that combines agricultural, culinary, and medicinal properties.
