Fennel can come in either green or bronze foliage and has very impressive rays of tiny, umbel-shaped yellow flowers. Fennel is native to the Mediterranean, where it was highly sought by ancient Romans for its succulent leaves and liquorice-like aroma. Due to their pungent flavour, the seeds were used by the poor to satisfy their hunger cravings during lean times, and also used to add flavour to otherwise unpalatable food.
Fennel is a hardy perennial it belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. It has leaves similar in appearance to dill and its similarity means that it can cross-pollinate with dill so it should be kept at a distance because the resulting seed will have a dulled flavour. Florence fennel plants are smaller than the wild type and have inflated leaf bases which are eaten as a vegetable, both raw and cooked.
Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.
Florence fennel was one of the three main herbs used in the preparation of Absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 1800s, a popular drink believed by many to have psychoactive properties beyond those found in other alcoholic beverages. Due to these beliefs, Absinthe was banned in most countries by the 1940s, but a recent relaxation of laws governing its production, importation and sale has caused a moderate resurgence in consumption. Many modern preparations marketed under the name "Absinthe" does not make use of fennel as did the traditional recipes.
Many French artists in particular made this drink famous. One notable exponent of it was Gauguin who was reported to be addicted to its hallucinogenic properties.
Propagation
Harvest the seeds in late summer as soon as they ripen. Remove the heads as soon as they begin turning brown. Dry the seeds in a paper bag until they dry, then store in a dry, dark location for about 6 months. Keep in mind that in some parts of Australia it is considered a weed.
How to Grow
• Choose a site that gets full sun. Soil should be rich, light, well-drained and well-dug, with a pH of 6.5 to 7.0. Fennel does well in low rainfall conditions once it is established.
• Sow seeds in the ground or even better a seedling tray, 1/4 inch deep, in spring or summer in moderate climates. If in Tasmania or cold areas, wait to plant until the really cold times have ended.
• Thin plants to 1 foot apart and water them with manure tea every four to five weeks. In 90 to 115 days they'll produce large, tender bulbs.
• Blanch the lower stems by mounding soil or mulch around the bulb (which grows above ground) when it reaches the size of an egg.
• Keep plants well-watered, and remove any seed stalks that develop so the plants' energy goes into stem and bulb production.
• Start picking leaves when the plant is about 18 inches tall. Harvest the rest of the plant when the bulb is firm and about the size of a clenched fist. Leave every second bulb to grow out larger, reaching heights of 1.5 - 2.5 m (5 - 8 ft)
Preparation and Storage
Seeds can be used whole or ground in a spice mill or mortar and pestle. Store away from light in airtight containers. The leaves will stay fresh for a week with the stems in water.
Companion planting
Fennel is allelopathic to most garden plants, inhibiting growth, causing to bolt, or actually killing many plants. Most plants dislike being planted near fennel except dill (but avoid planting too close as it can cross-pollinate and the resulting seed will have a dulled flavour). Fennel is not to be mistaken with Anise also a Liquorice flavoured herb. This is a good host for predatory wasps which prey on aphids and it is also said to repel aphids. Anise deters pests from Brassica by camouflaging their odour and improves the vigour of any plants growing near it. Good to plant with coriander.
Attributed Medicinal Properties
After snakes had shed their skins, they ate fennel to restore their sight. It has since been used as a wash for eyestrain and irritations. Chinese and Hindus used it as a snake bite remedy. Fennel was once used to stimulate lactation. It allays hunger and was thought to be a cure for obesity in Renaissance Europe. It should not be used in high dosages as it causes muscular spasms and hallucinations.
The seeds, and roots, also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice You can chew fennel seeds as a mouth-freshener. Fennel is also used as flavouring in some natural toothpastes. Some people employ it as a diuretic; while others have used it to improve the milk supply of breastfeeding mothers; it has proven fatal in certain cases where the mother ingested it as an herbal tea to enhance her breast milk.
Fennel Teas, or Fennel Water have been used throughout history to break up kidney stones, quiet hiccups, prevent nausea, aid digestion, prevent gout, purify the liver, reverse alcohol damage to the liver, and treat jaundice. Oil of Fennel is used in soaps too. Moreover, fennel is often used for pickled vegetables and herbed vinegar. Last but not least, fennel is part of many sweet pastries. Only in the last application, anise can be used instead of fennel, although the flavours will differ
Fennel is disliked by fleas, and can therefore be used around the house in doorways and near pet bedding to reduce flea populations. Fennel is a cleansing and medicating herb, and can be used for a steam facial for opening pores and rejuvenating facial skin.
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