Growing Herbs

There are several species of fennel. Common fennel (F. vulgare) is a perennial that usually is cultivated as an annual. Its upright, hollow, fleshy stems grow to about 5 feet tall, with thin, straight, and very finely cut leaves. Flat clusters of yellow flowers grow at the ends of the stems above the foliage.

A variety of the species is Florence fennel (F. v. dulche) which is lower growing than common fennel with larger and thicker leaf bases. It is cultivated for its thick, bulblike base which is usually harvested before flowers appear and eaten as a vegetable called Finocchio. Blanch the base of the stem or "bulb" by piling dirt around it when it has become the size of an egg; after about 10 days it will be ready for harvesting.

To many people, fennel is a familiar plant from vacant lots and fields where it often grows wild. In the past, fennel was highly valued as a supposed cure for eye disorders and blindness. It was also commonly eaten to prevent overweight and cure fatness, perhaps in a belief that the thin leaves would bestow their characteristics on the consumer.

Common fennel prefers full sun, and light, well drained good garden soil. Propagate by seeds sown in the spring where the plants are to grow. Seeds of Florence fennel can also be sown in the late summer for a fall crop of leaves and stalks; thin seedlings to about 30cm apart.

Both leaves and seeds of fennel have a pleasant anise or licorice flavor and are a good seasoning for fish, cheeses, vegetables, and some pastries. The stems, particularly the fleshy base of Florence fennel, may be harvested while still tender - just before the flowers blossom and eaten raw or cooked as a vegetable. Harvest the leaves just as the flowers are beginning to bloom; they are best preserved by freezing. The seeds can be dried.

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