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Common Names
Fennel, Sweet Fennel
Botanical Name
Foeniculum vulgare
Plant Family
Apiaceae (Carrot Family)
Native Range
Southern Europe and the Mediterranean
Life Cycle
Perennial
Hardiness Zone
4–9
Habit
Upright, aromatic herb reaching 4–6 feet tall. Finely divided, feathery leaves give the plant a light, airy appearance. Bright yellow flowers form large umbrella-shaped clusters in summer, followed by fragrant seeds. Highly attractive to pollinators and beneficial insects.
Sun/Soil
Fennel prefers full sun and well-drained, fertile soil. It is drought tolerant once established but performs best with regular moisture. Avoid transplanting once established, as fennel develops a deep taproot.
Germination/Sowing
Direct sow outdoors in spring after danger of frost has passed, as fennel does not transplant well. Seeds germinate readily in warm soil. Thin seedlings to allow adequate spacing.
Growing/Care
Easy to grow with minimal care. Water during extended dry periods. Plants may self-seed readily if allowed to go to seed. Stake if growing in windy areas.
Harvesting
Leaves may be harvested as needed throughout the growing season. Seeds are harvested when the flower heads turn brown and dry, typically in late summer to early fall. Cut entire seed heads and allow to dry before threshing.
Culinary Uses
Leaves are used as a fresh herb with a mild anise flavour. Seeds are widely used as a spice in breads, sausages, and teas. The bulb (in Florence fennel varieties) and stems are also used in cooking.
Medicinal Uses
Fennel has been traditionally used to support digestion and ease gas and bloating. Seeds are commonly prepared as a tea to calm the digestive tract and support healthy appetite. Fennel has also been used to support respiratory health, promote lactation, and freshen the breath. Its gentle nature makes it suitable for use with children in traditional herbal preparations.
Themes
Apothecary Garden, Culinary Herb, Pollinator Plant, Beneficial Insects, Traditional Herbal Medicine.