Fennel

Fennel (Foeniculum vulgare) is a herbaceous plant native to the mediterranean region. Itis widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and fruits, which are often mistermed "seeds". Its aniseed flavour comes from an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

Location
Choose open ground in a dry, sunny spot. Avoid planting too near to dill to avoid cross pollination.

Sowing
Sow seeds in April and cover thinly with fine soil.

Alternatively buy a pot-grown plant and follow the transplanting instructions below.

Transplanting
Thin the seedlings to 38cm (15in) apart or transplant to this distance.

Aftercare
Once seeds have been collected cut back plant to encourage new leaf growth. When foliage dies back in autumn apply a good mulch.

Fennel will react badly to a winter wet (it is prone to rot) so ensuring good drainage is essential.

Harvest
Harvest the leaves in autumn of the first year. Do not over-pick it though. In the second year the plant should produce seed which can be used in the kitchen.

Troubles
Other than slugs being a problem at seedling stage, fennel does not suffer from many common pests or diseases.