Fennel is a perennial herb with erect hollow stems, feathery green leaves and heads or tiny yellow flowers that bloom mid to late summer.  It grows up to 2.5 metres in height.

Used in culinary dishes including fish, lamb, pork.  Also good in salads, salad dressings.  Pick leaves pre-flowering for their delicate aniseed taste.

The bulb is crisp and can be eaten raw, shaved into salads or cooked by sautéing, grilling or braising.

Florence Fennel is a cultivated variety.  The plants are smaller and they create a larger bulb.

Where to grow

Fennel loves a chalky soil and a sunny position.  Make sure the ground is free draining.

You will often find fennel growing along roadsides in New Zealand, US, Canada, Asia and Australia.  It propagates easily by seed - so much so that it’s classed as an invasive species in Australia.

Fennel plants can give height in a garden and really are a very decorative plant.

Pinch out the tips if you want to keep the plant smaller

Propagation

The seeds can be sown directly into ground outside in spring.

Harvesting

Cut the leaves before flowering.  Leaves and stems freeze well.

Seeds can be difficult to dry but retain flavour well.  They are best when they are greenish in colour.

Tip - try making a fennel Herbal tea - good for digestion.