Organic Herb Fennel, Common (p)

Fennel Common
Foeniculum vulgare
Approx. 125 seeds per gram

Common Fennel, or green fennel belongs to the Apiaceae/Umbelliferae family as is related to caraway, cumin, dill and anise. It can be found growing wild on the verges and waste ground in many Mediterranean countries. It will grow quite happily in many places in the UK as long as the soil is free draining. It does not like the crown to get waterlogged in the winter. It is a perennial plant and the light green, feathery foliage grows up every Spring followed by the flowering heads which can reach approximately 2 meters making a very attractive tall plant. The flowers are yellow and produced as umbels during the summer and are a favourite of hoverflies and bees. The flavour of the leaf is light and fresh and taste a bit like liquorice.

How to grow:
Sow the seed from April until June direct into the growing site. The soil should be moist and warm. Lightly cover the seed. Water during dry weather as necessary. Thin the seedlings to a distance of 30cm. Harvest fennel leaf at any time during the Spring and Summer.

Pests and diseases:
Fennel can be effected by aphids which feed at the new young shoot. You can rub them off with your thumb and finger or spray off with water or you can wait until the flowers attract the aphid eating beneficial insects like hoverfly larvae.

How to use:
Traditionally used with fish, fennel leaf can be chopped into salads and added to soups. You can dry the seeds and use them in Middle Eastern, Indian and Chinese recipes. Grind them to make your own fennel powder for spice mixes and curry pastes. They are also used in pickles, breads, and cakes, they can be chewed to freshen the breath or made into tea to aid digestion.