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Fennel is LIKELY SAFE when taken by mouth in the amounts commonly found in food. It is POSSIBLY SAFE when used as at appropriate doses for a short period of time. Fennel creams are also POSSIBLY SAFE when applied to the skin. There is not enough evidence to know whether fennel is safe when used as medicine for longer periods of time.

Seizures related to taking fennel essential oil by mouth have also been reported. Some people can have allergic skin reactions to fennel. People who are allergic to plants such as celery, carrot, and mugwort are more likely to also be allergic to fennel. Fennel can also make skin extra sensitive to sunlight and make it easier to get a sunburn.

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: Not enough is known about the safety of using fennel during pregnancy. It's best to avoid use. During breast-feeding, fennel is POSSIBLY UNSAFE. It's been reported that two breast-feeding infants experienced damage to their nervous systems after their mothers drank an herbal tea that contained fennel. Children: Fennel products are POSSIBLY SAFE when used at appropriate doses by young infants for colic for up to one week.

: Fennel might slow blood clotting. Taking fennel might increase the risk of bleeding or bruising in people with bleeding disorders. : Fennel might act like estrogen. If you have any condition that might be made worse by exposure to estrogen, do not use fennel..

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Fennel seed has a sweet taste similar to licorice and anise, and can be found in many global cuisines from Indian curries and masalas, to Chinese Five Spice to Italian sausage and marinara. growfoodguide. Fennel can also be used to brew a lovely cup of digestive tea.

Wild fennel is one of two scents we think of as distinctly Sicilian (the other being orange blossoms). Fragrant and mysterious, fennel has a taste similar to anise. Properly used, it adds a royal note to biscotti, candies and herbal tea and is a key ingredient in Kashmiri and Gujarati cuisine, as well as many of our favorite sausages.

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To be honest, Fennel Seed Whole really isn’t a seed. It looks like a seed. People call it a seed, but it’s actually the fruit of the fennel plant, which is an herb. Whole Fennel Seed is imported from India and is an aromatic herb of the familyApiaceae. Its taste is suggestive of anise, but they shouldn’t be substituted for each other.

The popular fennel flavor is also available in , and . For breads, tomato sauces, or your favorite recipe. Whole Fennel Seed.

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• Add 1/4 tsp. to 1 cup mayonnaise or salad dressing for macaroni or potato salad.• Add crushed to seafood salads, soups, sautéed mushrooms, marinades or cheese dishes.• Use in spaghetti sauce, pickles, cakes, cookies, beans, broccoli and Brussels sprouts. This product has no significant nutritional value.

This seed is slightly sweet and licoricey and pairs well with basil, chervil, cloves, oregano, and thyme. Season pork roasts, chicken, and fish. Add to sauces, curries, and breads. Grind fennel seeds until coarse, not to a powder, and mix with equal parts salt & pepper. Use blend as a rub for pork roasts.

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Remove from pot and allow to cool. Sprinkle on savory or sweet dishes to add sweetness and texture. For 5-6 T of mix: Crack 1 1/2 t fennel seeds and mix with 3 T kosher salt, 1 T sugar, and 1 t paprika, pepper, and dried garlic .

Disclosure: As Amazon Associates we earn from qualifying purchases. We also receive small commissions from other online vendors that we may recommend on our blog posts. Trying to figure out where the fennel seeds are in the grocery store? We're tell you which aisles you'll find them in...We'll also tell you which stores carry them...

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You'll usually find them sitting in the same spice rack as the other herbs, spices and seasonings.If there's a bulk spice section in your grocery store, check there, too. You might find fennel seeds in large plastic containers you can scoop from.The last places to check are the snack aisle and the international aisle.

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- Amazon is one of the best places to find items you haven't seen in your area. Shop around for different prices on (look for bulk options to get them a little cheaper).- At Walmart you can buy fennel seeds from brands like Walmart's Great Value, McCormick, and in the spice and trail mix aisles.

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There are two types of sweet fennel. The first is the common or herb type, Foeniculum vulgare, prized for the anise-like flavor of its feathery leaves and robust seeds. The second is Florence or bulb style, which produces crisp celery-like bulbs bursting with anise-like flavor in addition to fragrant foliage and seeds.

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Here’s how to get started on your crop. This is a cool weather crop that matures best without enduring summer’s intense heat. Sow in early spring or late summer for best results. In zones 6 to 10, you may grow it as a perennial or possibly biennial. However, it won’t withstand hard frost and grows in most places as an annual.

To cultivate varieties of F. vulgare, choose a location that is close to a water source. The soil should be organically rich and on the acidic side, so amend it with compost if necessary. You may want to evaluate your earth. Sow seeds directly into the ground a few weeks before the last predicted frost date, or about six weeks ahead of the growing season.

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Tamp lightly to cover the seeds with dirt and maintain even, but not overly-saturated moisture. You may try growing fennel . Two things to remember here: The tap root is about a foot long, so you’ll need a deep pot. Pots dry out quickly, so . Some folks believe that fennel and cross pollinate if planted in proximity to one another.

Keep this in mind, and see what happens in your garden! As the first true leaves begin to appear, thin seedlings to about a foot apart from each other. Transfer seeds started indoors to the garden at this time. Let them acclimate to the outdoors by remaining in their seed starter pot for a day or two to harden off before transplanting into the garden at one-foot intervals.

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You won’t get blossoms or seeds if you harvest the bulbs, but the vegetable will be at the peak of sweetness - vegetable. Starting seeds indoors is one way to hasten the process. Bulb-less plants in green and bronze varieties may reach five feet in height, forming a texturally-rich backdrop of feathery leaves in borders and beds.

Bulb varieties may reach three feet tall as fine, dense leaves form and the vegetable begins to enlarge. Once you see swelling, mound dirt up around the bulb to protect it from sunburn. This technique is called “blanching.” Adding mulch over the top of the bulb-like roots of the Florence varieties ensure that they remain white and more satisfying in culinary endeavors.

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You may fertilize lightly during this time. To get the best bang for your buck, snip the ends of the foliage before they begin to bud for exceptional bulb development. Preventing the formation of buds – and hence, seeds – is also an excellent way to curb the invasive tendencies of the plant.

If you should have a particularly warm spell, plants may “bolt” or suddenly go to seed, and maturity comes to a grinding halt. Foliage and blossoms may be usable, but immature bulbs may be a loss. Delicate and delicious foliage and blossoms may be harvested throughout the growing season for use in salads, and as attractive garnishes.

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The rule of thumb here is to harvest bulbs when they are about tennis ball-sized. Slice each off cleanly at ground level with a clean knife, and slice the elongated stems and profusion of leaves off at about three to six inches above the bulb - vegetable. All parts are edible. I like to slice the bulbs thickly and store them in an airtight container with a little water in the fridge.

After that, they start to turn brown on the edges. Alternatively, you may place whole vegetables in an airtight plastic bag in the refrigerator for about a week. Foliage tops and stems may also be stored in an airtight plastic bag in the fridge for up to a week. Wash before serving.

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Dry seeds should remain robust and aromatic for several years when stored in an airtight jar. for using the seed for flavoring in your cooking. You should have few issues with F. vulgare in its various forms. or white flies may occasionally be a nuisance, but , all should be well.

Even without the vegetables, the leaves are beautiful in the garden and delicious on the table. Blossoms produce seeds that may be dried for culinary use. If you’ve never like Brussels, then you haven’t tried them al dente, cooked with bacon, and flavored with the taste of fennel and fresh dill.

Are you looking for an easy, no-cook sauce to make a quick crostini or bruschetta? Try this tasty recipe, prepared with fresh fennel and cherry tomatoes. You can also serve this tasty sauce on top of pasta, spiralized veggies, or anything you would usually serve with marinara. Do you love a good healthy tea? This fennel nettle iced tea blend is naturally sweet and has powerful natural benefits.

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Now you have to low-down on sweet fennel varieties. If you love the crunch of celery, and the licorice-like flavor of anise, this healthy herb/vegetable is going to be the star of your garden and your table this season. Some folks like to dry the seeds to use as seasoning.

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And the pollen – oh, the pollen! It imparts a concentration of flavor you just won’t believe. Try growing fennel in your herb garden this spring! , you’ll love some of our other growing guides: © Ask the Experts, LLC. ALL RIGHTS RESERVED (Seeds). See our TOS for more details. Product photos via Burpee and True Leaf Market.

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Nan Schiller is a writer with deep roots in the soil of southeastern Pennsylvania. Her background includes landscape and floral design, a BS in business from Villanova University, and a Certificate of Merit in floral design from Longwood Gardens. An advocate of organic gardening with native plants, she’s always got dirt under her nails and freckles on her nose.

Plant fennel in spring after the last frost. It’s a great option for growing in raised garden beds, containers, and in-ground gardens. Space fennel plants 4 to 12 inches apart, depending on the variety. Grow them in an area that gets at least 6 hours of sun and has fertile, well-drained soil.

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Promote excellent leaf production by regularly feeding with a water-soluble plant food. Keep soil consistently moist and water when the top inch of soil becomes dry. Harvest fennel leaves anytime, but avoid trimming more than one-third of the plant at once. Fennel prefers soil that is fertile and drains well.

If growing in pots, fill them with Miracle-Gro® Performance Organics® All Purpose Container Mix. Both Miracle-Gro products are enriched with aged compost and provide just the right organic nutrition to get plants off to a strong start. Fennel is a sun-loving plant, so plant it where it will receive at least 6 hours of direct sun.

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This plant can tolerate light frosts, but needs protection when young. Use a frost cloth to cover. When planting, space fennel seedlings from 4 to 12 inches apart, depending on variety. (Check the plant tag for more information.) Be sure to keep soil consistently moist. Water regularly, giving plants at least an inch of water per week (more in hot weather).

For best results and super-strong growth, you’ll want to build on the nutritional foundation provided by starting with great soil. Regularly throughout the growing season, give your fennel and other plants (as well as the beneficial microbes in the soil) a boost of nutrition, once a week, with a water soluble plant food like Miracle-Gro® Performance Organics® Edibles Plant Nutrition.

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Once blooms begin to appear, you can either pinch them to prevent the plant from going to seed, or just go ahead and let it flower, to attract beneficial insects The main pest that seems to bother fennel is the parsleyworm, which looks like a green caterpillar with black and yellow bands.

Or consider leaving them be, if you don’t mind sharing your harvest. Parsleyworms turn into black swallowtail butterflies, which are good pollinators. You can harvest fennel leaves anytime during the growing season – the more you trim it, the bushier it will become, leading to more and bigger harvests for you.

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Some types of fennel also produce bulbs, which can be harvested once they measure several inches across. Click here. Leaves can be kept on the counter with cut stems in a glass with water. Unwashed bulbs can be kept in the refrigerator for 3 to 5 days. Leaves and seeds have a sweet anise flavor, somewhat like licorice.

Bulbs can be sliced for use in salads and side dishes, or roasted to mellow the strong flavor. Fennel flowers are edible, and make wonderful garnishes for fish, meat, potato, and tomato dishes. Fennel stems also look wonderful in fresh bouquets.

The bulbs are commonly roasted or grilled or added, raw, to salads, and the feathery fronds can be added to salads and soups to impart a more delicate fennel flavor. There are two types of fennel that you may want to grow in your garden, depending on how you plan to use it.

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'Herb fennel,' doesn't produce much of a bulb, and it is typically grown for its foliage and used as an herb. Fennel should be grown in full sun, in fertile, well-drained soil. It should not be planted in the same area as dill or coriander because they will cross-pollinate easily and seed production will be reduced.

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Fennel is a perennial but is grown as an annual in northern climates. Treat it as an annual if winter temperatures in your area regularly fall below fifteen degrees Fahrenheit. You can also easily grow fennel in containers. Just be sure to plant in containers that are at least ten inches deep.

Be sure to take its eventual size into account at planting time so it doesn't shade the rest of your vegetables. Also, it can inhibit the growth of tomatoes and beans, according to several sources, so you may want to avoid planting them near either of those crops. You can direct sow fennel seeds in your garden near your last spring frost date.

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You can also sow the seeds indoors, under lights, about four weeks before your last frost date, then harden them off and transplant them into your garden. Fennel is quite easy to grow. Water deeply and regularly, but don't overwater or the plants will rot. Fennel does not need to be fertilized during the growing season.

Aphids can sometimes be an issue. You can harvest fennel leaves as needed for fresh use. The seeds can be harvested when ripe, in late summer or early fall. The easiest way to harvest fennel seeds is to shake the seed heads over a sheet or tarp to collect the seeds.

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Florence fennel can be harvested as soon as the base of the stem becomes swollen. Pull plants up as needed, and harvest any that are left in the ground at the end of the season before the first fall frost. Florence Fennel (Foeniculum vulgare var. azoricum) This is the type of fennel to grow if you want to harvest the bulbous stems to use as a vegetable.

produces large semi-flat bulbs that are resistant to bolting.is ready for harvest in 80 days, bolt resistant and very large.is ready to harvest in 80 days and has large, thick, rounded bulbs with a crisp texture. Herb Fennel (Foeniculum vulgare) Green (Foeniculum vulgare Dulce)Red (Foeniculum vulgare Rubrum) .

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Florence fennel is the bulbous edible version of the more familiar herb, sharing the same distinctive aniseed flavour. The bulb is in fact the swollen base of the stem. It can be a little tricky to grow, but with the right care and attention, a home grown crop is well worth the effort.

Follow the expert advice in this guide to grow your own Florence fennel. Florence fennel is the bulbous edible version of the more familiar herb. Sowing Florence fennel If you want to get an early start with Florence fennel, sow seeds into modules under cover. Sow one seed per module, as the seedlings don’t like having their roots disturbed when transplanted. Seeds.

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When the roots fill the modules, ‘harden off’ the seedlings and plant out into a well-prepared and fertilised beds, when there’s no danger of frost. Later in the season, you can sow directly into well-prepared, warm soil. Place seeds in rows, approximately 1.5mm deep, thinning to 30cm apart. Florence fennel thrives in warm, sunny and moist conditions.

Once your seedlings have been planted out, make sure they’re regularly watered. Your plants won’t be happy if left to dry out, or if an unexpected frost takes them by surprise. Any shock to the system will affect the growth of the tender, edible bulb and cause the plant to bolt, flower and set seed quite rapidly.

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Give plants a boost every couple of weeks with a high potash feed. Harvesting Florence fennel Your Florence fennel bulbs will be ready to harvest in about 14 weeks. Cut the bulb above the soil, but leave the root in the ground. This may re-sprout and produce a second harvest of smaller, tender shoots.

To keep plants moist, use a thick mulch over the soil which will also help to suppress weeds. Florence fennel growing ‘Sirio’ – quick to mature, this variety is best sown in May-June for harvesting in autumn ‘Perfection’ – this bolt-resistant variety produces medium-sized bulbs with a delicate aniseed flavour - vegetable.

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(For details on growing many other vegetables and fruits, visit our collection page.) Fennel leads a triple-life as a vegetable, kitchen herb and medicinal herb. Read more. Varieties developed to produce crisp bulbs are easy to grow as cool-season vegetables. Young, garden-grown plants also provide tender fennel fronds and celery-like stems to chop into salads, grain dishes or fish dishes.

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In addition, a half teaspoon of crushed fennel seeds included in the cooking water will reduce the gas-provoking compounds in cabbage, broccoli and onions. (Foeniculum vulgare var. azoricum), also calledfinocchio, is the crisp bulb vegetable with nutty anise flavor, hence the common name of anise fennel. In most climates, bulb fennel or finocchio can be grown twice a year, in spring and fall, on a growing and planting schedule similar to that of broccoli.

(Foeniculum vulgare)is hardy toZone 4, and includes varieties blushed with bronze or purple, often called bronze fennel. Perennial fennel varieties with green foliage, such as ‘Grosfruchtiger,’ are used to produce fennel seeds grown for spice and medicine. A very successful self-seeder, herb fennel will become weedy if plants are allowed to shed seeds in the garden.

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When growing fennel, prepare a fertile, well-drained bed in a spot that is convenient to water, because bulb fennel must have moist soil. Mix a standard application of a balanced organic fertilizer into the soil before setting out plants. Fennel seeds also may be sown directly where they are to grow about three weeks before your last spring frost date.

Start seeds for a fall planting of bulb fennel in midsummer, and set them out about 8 weeks before your first fall frost date. When growing fennel in fall, harvest bulbs before they are damaged by hard freezes. Herb fennel is grown just like bulb fennel, but only one or two plants are needed by most households.

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For recommended planting dates for your local climate — and to design your garden beds — try our Vegetable Garden Planner. Keep bulb fennel seedlings carefully weeded, and drench plants with a liquid organic fertilizer when they are 12 inches tall. In early summer, mulch bulb fennel with grass clippings or another organic mulch to retain soil moisture, an essential factor in growing big, crisp bulbs.

When growing fennel, do not allow the plants to run dry once bulb formation has begun. Begin harvesting fennel bulbs as you can use them in the kitchen after the bulbs are more than 2 inches across. Bulb fennel plants grown in spring do not get extremely large, and should be harvested before the weather turns hot.

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With half of their tops trimmed off, fennel bulbs will keep in plastic bags in the refrigerator for a couple of weeks. Excess bulb fennel can be blanched and frozen. All type of fennel produce yellow flowers followed by seeds in mid- to late-summer. To save seed from an open-pollinated finocchio variety such as ‘Perfection,’ allow two adjoining plants to flower and set seeds.

When thoroughly dry, shatter the seed heads and collect the largest seeds for replanting, and for use in the kitchen. Under good conditions, fennel seeds will store up to five years. For growing advice for many more garden crops, check out our complete Crops at a Glance Guide. Contributing editor gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens.

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For those in the Northern Hemisphere the longest day of the year falls on either June 20th or 21st. The longest day of the year marks a distinct turning point in the gardener’s calendar, with summer well and truly in command and, hopefully, the first flush of harvests coming and thick and fast if not already snaffled up.

Of course, no vegetable grower worth his salt needs reminding that this is the perfect signal to sow and plant once more, for crops that will be enjoyed in a few months’ time and on into fall. For me, spring is very much a mad rush to get everything up and running before the really good growing weather arrives; starting off veg from midsummer is a more relaxed affair – a far cry from the sprinter’s pace of those earlier sowings.

Bulb fennel is perhaps a slightly misleading name, as the ‘bulb’ is in fact the swollen stem base of the plant. But this is nitpicking as all you really need to know is that this is a vegetable to luxuriate in – a gourmet kitchen gardener’s treat! One of the reasons to sow bulb fennel at midsummer is its love of sunny conditions.

While those in Mediterranean-equivalent zones can of course sow in spring, those at more northerly latitudes must bide their time to be sure of success. By midsummer the soil will have warmed up more than adequately and success will be all but assured. Despite its sun-kissed origins, however, bulb fennel will not tolerate dry conditions.

Soil that was manured for a previous crop and that’s topped with a mulch of organic matter will stand a better chance at retaining that all-important soil moisture. To be sure of adequate moisture it is likely you’ll need to thoroughly water the ground before re-sowing with fennel. Beware the thick canopies of the potato, which exclude all but the heaviest downpours of rain.

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Either wait for a good rainstorm to pass before sowing your fennel, or go over the ground several times with the watering can or hose to re-wet. Bulb fennel can also be grown in containers of potting compost. Sowing is easy and best done direct where the bulb fennel is to grow.

You can either station sow three or four seeds every 25-30cm (10-12in) each way, thinning to leave the strongest seedling at each position, or sow the seeds in rows before thinning in stages. It’s also possible to sow into module trays of compost before planting out, but do this promptly as the plants absolutely hate root disturbance (vegetable).

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Nightly patrols to collect the slimy mollusks, the laying of beer traps or a sprinkling of pet-safe slug pellets will help to control the population. As the stem bases begin to swell plants can be ‘earthed up’ just like potatoes by pushing loose soil up against the bases. This not only produces paler and hence more tender bulbs, it will give plants proper support and keep them from rocking back and forth in the wind.

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The number one rule when growing this otherwise easy-care vegetable is that you must – and I mean must – keep the roots quenched (though never waterlogged). Water during any dry spells and apply a mulch of grass clippings or similar around the plants to lock it in. Modern varieties are proving ever more resistant to bolting.

Look out for them. In the very hottest climates heat alone can induce flowering – shading from other taller crops or temporary netting can alleviate the heat. If one or two plants do stretch to flower, don’t despair. There’s no hurry to lift them out for the compost bin. The yellow umbels that follow not only look fantastic but are a powerful draw for all manner of beneficial insects.

However you use your bulb fennel you’ll be pleased you made the sowing. Just think, within just two months of reading this you could be enjoying the luxury of your own bulbs. It’s a tempting thought. By Benedict Vanheems.

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Fennel is easy to grow. They prefer full sun and a well drained soil. They will do best in rich soils.Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season.While classified as a herb, Fennel is a popular European vegetable too.

Closely related to Parsley, Fennel is popular in Italian and other Mediterranean recipes. Also called Florence Fennel or Finuccio, it is easy to grow and very hardy, lasting well after the first frost. With bright green, fern-like leaves and aromatic yellow flowers, this plant will grow three to four feet tall.

Foliage and seeds have an anise-like flavor. Fennel are grown from seed. Directly sow Fennel seeds into your garden as early in the season as the ground can be worked. growfoodguide.com. Sow seeds early in the season and cover with 1/4" of soil. Space seedlings or thin plants to 10-12" apart, in rows 18-24 inches apart.

Here's what you do: Fill the seed tray with compost and brush off any excess. When filling the tray rub the compost through your hands to break up any lumps. Give the tray a sharp bang on your table to settle. With your fingers make small depressions in each cell about a fingernail or 1cm deep.

If 2 seeds germinate you will have to remove the weaker seedling. Cover the seeds with another layer of compost then scrape across the top of the tray with a stick to remove excess. Gently water your seeds (growfoodguide.com). A good tip is to use a plastic bottle with small holes punched in the cap.

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Place your trays in a warm place at about 20 degrees C to germinate. They should be ready to plant out in about 4 weeks. If the springtime weather is poor you may need to pot the modules on to 8cm pots and leave them in the tunnel or greenhouse.

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Fennel Seedling Care When growing seedlings indoors you be careful they don't get leggy, i.e. long spindly plants.Seedlings become 'leggy' when they get too much heat and not enough light. If you are starting them off on a windowsill make sure they get as much daylight as possible. You can make a makeshift light box by placing a sheet of reflective tinfoil on the room side of the seedling tray.

If the plants are on a heat bench or in a propagator and they are looking spindly, turn the heat down and try to give them as much light as possible. ThinningIf 2 fennel seedlings have germinated in any of your pots you need to remove the weaker one. Don't pull the seedling out as you'll damage the roots of the one you want to keep.

WateringYou are actually far better to under rather than over water your plants. This may sound odd but making the roots search for water helps to develop a better root system. It's a bit like keeping fit.You do need to be careful, however, not to let the compost plug completely dry out or it will form a crust on top and won't absorb the moisture the next time you water.

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Plants that have been raised indoors will need to get used to the outdoor temperature and conditions before they can be planted outside, this will take about a week to 10 days depending on the weather. The best way is to use a cloche or mini greenhouse. You can leave the cloche off the plants on dry frost free days and replace at night.

If you have started your seeds on a windowsill you will need to leave them in an unheated room for a day or two before moving outside to the cloche. Planting out Fennel SeedlingsYou can plant out your fennel seedlings 4 or 5 weeks after your sowing date providing the weather id good.

Water your plants well an hour before planting. To plant your seedling make a hole in the soil the approximate size of the seedling 'plug'. You need to push the soil in around the roots firmly with your fingers to get good contact with the soil. Don't firm down on the top of the soil as this can compact it and prevent moisture getting down to the plants roots.

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You are better to transplant on a dull day or in the evening to prevent the plants wilting on a hot, dry day - Seeds. Water well in dry spells to prevent the plants from bolting. Keep vigilant, slugs like young fennel plants. Use an organic slug pellet or slug beer trap.

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An unlikely problem. I know you're probably groaning seeing seeing a picture of a hoe but it you do it often it is pretty much effortless. In fact I bet you'll enjoy it. My favourite tool by a country mile is the oscillating hoe, it's an old fashioned tool that works beautifully.

Fungal disease can be a problem for some crops and weeds can contribute to this by cutting down the air circulation around your plants. Plants with good, clear space between them will be much healthier than congested crops. You will also find hoeing makes your crops grow better. This is because it breaks up the top layer of the soil and lets air and moisture circulate freely.

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Hoeing does a lot more than clear weeds, believe me! Harvesting Your fennel will be ready when the bulbs are about 7cm or so across. Cut just below the bulb at ground level. Harvest leaves as at any time. Harvest flower heads after seeds have formed and the flower head has died.

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Lacy, beautiful fennel plants grace planter boxes and the delicate leaves are lovely in salads. Like dill and parsley, the flowers of fennel are intensely attractive to beneficial insects. Grow fennel in a sunny position in well-drained loamy soil. If your soil is on the clay side, add some sharp sand to the bed.

Follow these how to grow fennel instructions for perfect fennel every year. Foeniculum vulgareFamily: Apiaceae Easy : Warm season Full sun Hardy to Zone 5 Direct sow any time after last frost to early summer. Fennel can be started indoors, but like its close relative dill, it responds to transplant shock by bolting.

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Optimal soil temperature for germination: 15-21°C (60-70°F). Sow seeds 1cm (½”) deep, a few seeds in each spot you want a plant to grow. Thin or space to 30cm (12″) apart. Grow fennel in a sunny position in well-drained loamy soil. If your soil is on the clay side, add some sharp sand to the bed.

Gather the fronds to use in salads and dressings. Use the seeds in baking. These plants will self-sow readily and become a weed if the seed heads are not removed in the fall. Usual seed life: 3 years. Not a companion for any garden food plant, fennel will actually inhibit growth in bush beans, kohlrabi, tomatoes, and others.

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Growing fennel is a wonderful way to add spice to recipes using home grown ingredients. The pungent aroma is considered inviting, while the rich, earthy flavor is known to significantly contribute to the taste of many dishes. Fennel is high in vitamin C and has been used as an herbal remedy for digestive issues for many thousands of years.

There are two types of fennel. Florence fennel is an annual, which is grown for its bulbous white stalks. Sweet fennel is a perennial in mild climates (to zone 6) and is grown for its feathery foliage and for its seeds, which are actually fruits. Florence fennel was one of Thomas Jefferson's favorite vegetables and in Europe it's commonly eaten as a cooked vegetable.

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Sweet fennel does not have a big bulb, but its feathery foliage is used as an herb and imparts a similar flavor. growfoodguide. It gets to be a huge plant, usually reaching 4 to 6 feet tall, and occasionally 8 feet. The foliage is often used to flavor fish, and the hollow stems can be used as straws for sipping summer drinks.

That said, fennel is quite forgiving of less than perfect conditions. When planting, mix in compost and a little all-purpose organic fertilizer. The plants have only a moderate need for nitrogen, and low needs for phosphorus and potassium. To get nice, fat bulbs, plant Florence fennel by seed directly in the garden in midsummer approximately 60 days before frost).

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Sweet fennel can be planted in the spring after danger of frost and once the soil reaches 50 degrees F., though 60 degrees F. is even better. Fennel is in the carrot family. growfoodguide.com. It attracts lots of insects, more good than bad, and none of them are particular problems. Of the butterflies it attracts swallowtails, which lay eggs on the plants.

If leafhoppers or carrot rust fly are a problem you can cover the seedlings with garden fabric (row covers). Florence fennel only survives light frost, while its cousin sweet fennel is hardier. Harvest leaves from both as soon as the plants have enough to spare. Should your plants go to flower, you'll find the blossoms are handsome as well as tasty.