Spices and Condiments (1+1)

Harvesting and yield

• The crop is harvested after 5-6 months of sowing, before the fruits are fully ripe, to avoid shattering. The umbels are harvested at 'half length size of grain yet green stage'. For the production of the chewing type, the crop can be harvested when the grains are at half length size (around 30 days after anthesis). While harvesting, the stems are cut with a sickle and spread out in loose bundles to dry in the sun. The dried fruits (after 4-5 days) are threshed and cleaned by winnowing.
• The per hectare seed yield in fennel ranges from 20-25 quintals which, in turn, may yield about 35-40 kg of essential oil under irrigated conditions. The dried and cleaned seeds should be stored in jute bags in damp-free, aerated stores. The seeds are cleaned with the help of a vacuum gravity separator and stored in an aerated store. The fennel fruits (seeds as they are known in commerce) are classified for trade purpose according to their place of origin. Some of the well-known types in India are Bombay, Bihar and Uttar Pradesh. The fennel seeds from Lucknow are considered to be the best for culinary purposes and are higher priced than those from other areas.