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Growing Fennel
Fennel thrives in light humus-rich alkaline substrate with excellent drainage. Choose a sunny location or partial shade, ideally sheltered from wind to prevent damage to the delicate foliage and stems. The plant prefers moderate watering - keep the soil consistently moist but avoid waterlogging, which can lead to root rot.
For optimal growth, ensure the soil pH is slightly alkaline (around 6.5-8.0) and enrich it with well-rotted compost before planting. Space plants adequately to allow good air circulation, and mulch around the base to retain moisture while keeping the root zone cool during hot summer months.
Fennel, also known as Italian dill, sweet dill or anise, grows into a 50 to 150 cm tall plant. It is divided into two subspecies, with the Vulgare variety particularly cultivated for its mildly sharp fruits and leaves.
In our region, a world-renowned variety called Moravian fennel was historically grown, particularly around Hustopeče, Bzenec and Strážnice. Fennel is cultivated as a perennial plant.
The plant drug used is contained in fennel fruits. The main active ingredient is essential oil.
Fennel essential oils support expectoration in inflammatory diseases of the bronchi and relieve spasms, stimulate appetite, and help with bloating. Fennel tea can be recommended even for infants, it works very well. It is used especially for dry cough, bronchitis and other diseases of the upper respiratory tract.
- Tea: Pour a cup of boiling water over a teaspoon of crushed fruits. Steep for 10 minutes. For infants, 4 teaspoons of tea are recommended before feeding.
- Milk: Bring a cup of milk to boil, pour over a teaspoon of crushed fruits. Steep for 10 minutes, sweeten with honey.
- Syrup: Boil 3 teaspoons of crushed fennel fruits in 1/2 l of water for 5 minutes. Strain and add 100 g of cane sugar. Used for cough or bronchitis, 6 teaspoons daily.