Fennel is a multi-purpose herb. It looks so graceful swaying in the breeze and the flowering heads look stunning regardless of the time of year.

A beautiful addition to any perennial herb garden, fennel has thick, 5 to 6 foot tall stems, feathery green or bronze foliage and impressive rays of tiny, umbel-shaped yellow flowers.

Fennel attracts butterflies, beneficial insects, and birds.

You will find many varieties of butterflies visiting your fennel for its delectable nectar. This herb is also a favorite host plant for ladybugs and other beneficial garden insects. TIP: The dried plant is an insect repellent.

When fennel starts to go to seed watch for tiny zesty-spirited songbirds such as the Bushtit. These feathered friends visit for the seeds and to gobble any insect that dare to venture onto the plant.

NOTE: If you plan to use the seeds yourself, be sure to collect them before the birds do. Maybe you can plant extra, and then you both are able to enjoy this fruit.

Fennel tastes great, contains medicinal properties. It contains iron, histidine and amino acids These elements are useful in the treatment of anemia. And,

A tea made from fennel seeds is widely used for relieving gas, dyspepsia, stomachache, and colic, for children and adults alike. Mothers drink it to increase the flow of breast milk.

In the past I have grown both green and bronze fennel but now I grow only green because their flowering heads provide me with one of the best culinary ingredients there is.

The stems and delicate leaf can be used throughout the year, they are wonderful when scattered over a whole fish or alongside a joint of pork or lamb and pair up incredibly well with fresh lemons, garlic and shallots.

Fresh or dried fennel can be used in so many ways that I am never without some. I use them in risotto, pasta, curry, potatoes, soup, compound butter, stocks, stuffings, the list goes on.

Raw and sliced thin,  bulb adds a bright crunch to salads and slaws, and it’s especially good when combined with citrus and olives.

There are three common types of fennel to grow:

• Sweet Fennel – Height: up to 6 feet. Grown for its licorice-flavored seeds and leaves.
• Bronze Fennel – Height: up to 6 feet. Striking for use as an ornamental. Especially effective as a perennial. Zone: 4 to 9
• Bulbous,  or Florence fennel – Height: about 2 feet. This type is more the annual type and grown for its enlarged stalk which resembles and anise-flavored succulent celery bulb. It can be eaten raw as a salad herb or cooked and served with oil, butter or sauce.

Fennel is easy to grow. They prefer full sun and a well drained soil. They will do best in rich soils.Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season.

Seedlings do not transplant well, so broadcast seeds directly in the soil in late spring.

Fennel readily reseeds itself and unwanted seedlings should be removed before developing long tap roots that will be difficult to pull up. Sow in succession to maintain a continuous harvest of leaves and seeds.

Harvest leaves as at any time. Harvest flower heads after seeds have formed and the flower head has died. Extract seeds and dry them in a cool, dry location.

Harvest bulbs when they reach tennis ball size or bigger. Pull every other one out as needed to allow those remaining to grow even bigger.

Do not pull these plants up in advance of the first frost. They are very hardy and should continue to thrive and grow, even after a number of hard frosts.

Want  to know more  about fennel & fennel recipes?

Then, go to the post titled “Try Your Holiday Food With Fennel…” or post your question below.

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Yours truly, Polly – Organic Gardener