Fennel spice Aromatil plants

Foeniculum vulgare

Fennel is an excellent herb and spice. This biennial umbelliferous plant has feathery leaves similar to dill. It grows up to 1.5 metres in height. Its broad, flat seeds are used as a delicate yet distinctly aromatic, slightly sweet spice, mainly in baking, puddings and for pickling vegetables. Fresh leaves are added to vegetable salads, cooked vegetables, soups and spreads.

How to Grow Fennel

• It thrives in warmer locations with nutritious and well-drained soil. The optimal temperature is around 16-20 °C. Temperatures above 24 °C and below 7 °C inhibit growth, and frost below -3 °C causes damage. It requires plenty of sunlight. Watering should be consistent and adequate. Insufficient water makes the edible parts harder, less juicy and increases the risk of bolting. During cultivation, weed regularly and water sufficiently.

• Sow seeds in mid-July. Sow them directly in the bed. Grow fennel with spacing of 0.4-0.5 x 0.2-0.3 m.

• Well-drained deep and calcareous soils are suitable.

• Fennel does not tolerate direct fertilisation. In summer, apply fertiliser once every fortnight at the recommended dose (preferably organic), diluted in water. You can use Cererit.

• The most important insect pests of fennel are various species of leafhoppers. Their feeding on plants can cause yield losses of up to 80-90% in dry years. They can only be controlled with insecticides non-toxic to bees, such as Zolone 30WP. Fennel may also occasionally be damaged by the caraway moth (Depressaria nervosa).

• Fennel is harvested from late August to September. Perform the final harvest before the first major frost. Cut entire plants just above the soil surface, including the base, to prevent the bulb from falling apart.