• All plant parts are edible
• Soothing for the stomach
• Attracts beneficial insects
• Self-seeding

The botanical name for fennel foeniculum, is derived from the Latin word for hay foenum because of the appearance of the dried leaves. The gentle aniseed flavour has been an ingredient of dishes for hundreds of years and all parts of the plant are edible. The frond style leaves look fabulous as they emerge in spring.

Plant Care

• Height: 100-150cm
• Type: Hardy
• Aspect: Sun
• Soil: Any/alkaline
• Flower colour: Yellow
• Flowering period: June – August

This majestic fennel is not to be confused with Florence fennel which is an annual vegetable grown for its bulb. This fennel is grown for its edible foliage and seed and planted in the garden can reach a decent height, so is best grown at the back of a border. It can be grown in a pot, but isn’t happy for more than a couple of years due to the very long tap root fennel produces, which ends up unhappily curled in the bottom of the pot. Fennel loves the sun, but is happy with some shade during the day too. It often seeds itself quite well and if this is a problem remove the flower heads before seed is set, or make sure you harvested them all when they are ready.

Usage

The aromatic seeds of fennel have a long history as a culinary spice and are added to many Middle Eastern, Indian and European dishes, sauces and soups.
The seeds can be harvested as the flower heads dry out and become brown and are well worth the effort and time.
The warming anise taste of a fennel seed tea produces a calming effect on the muscles of the digestive system. It is a traditional remedy for gas and bloating in adults and children. Historically, fennel was used as a remedy for increasing breast milk production in nursing mothers and to relieve painful colic in babies.
The leaves are delicious chopped and added to salads, baked along with fish and in rice and egg dishes.