Fennel

Fennel is a herb with versatility and punch. It adds drama to a flower border, spices up your baking and makes a lovely hot cuppa.

Common name: Fennel

Botanical name: Foeniculum vulgare

Scots names:

Gaelic name:

Parts used: Leaves and seeds

Fine feathery fennel flowers and foliage

HOW TO GROW

Where to grow it

Choose a sunny position and a reasonably free-draining soil. Fennel roots don’t love sitting in waterlogged soil, so here in Cowal, fennel would do best in a raised bed or an area where you’ve added plenty of compost in previous years to improve the soil or drainage.

Sow your seeds

Fennel is easy to grow from seed, and it’s best to sow them directly where you want them to grow, as they don’t love their roots being disturbed. However, you can grow them from seed in small pots and plant them out while they’re still young. Just be careful not to disturb the roots too much.

What to expect

In your flower borders, fennel stands tall and adds lovely texture with its feathery foliage and gorgeous flowers in summer. Or, grow fennel alongside your veggies and harvest some when you are out harvesting your carrots or kale. You can use the leaves and the seeds in your cooking.

HOW TO GATHER

HOW TO HARVEST

I harvest the seeds when they’ve turned from green to a bit more of a brown or beige colour – basically, once they’ve started to dry a bit. You want to harvest them before they fall off the plant.

I usually cut off the flower stem, and then turn the head of the flower over a clean tea towel and shake or rub the seeds off into the towel.

HOW TO STORE

You can then store them in an airtight container, like a little herb jar, and use them as you need. Make sure they are fully dried out before you store them, and you can do this by leaving them out on a paper towel or the tea towel until dry.

HOW TO USE

A HOT CUPPA

For the adventurous tea drinkers out there, those who love the sweet and spicy taste of a hot chai tea, add fennel to your list. Crush a teaspoon of fennel seeds and add to some hot oat milk with a spoon of maple syrup or honey, and oh yum, you have yourself an after-dinner tea that will be more like a dessert.

Did you eat too much at dinner and can’t quite settle your stomach? Add a small teaspoon of seeds to hot water, and crush them first a little bit to release the flavours. That’ll settle your stomach and freshen your breath all in one hot cup.

If you’re in a hurry, chew on a pinch of the seeds instead of reaching for a packet of polos. You’ll feel freshened in a few chews.

FOR YOUR COOKING

Harvest the seeds and use them in your baking or cooking. Add a sprinkle of seeds to breads like focaccia or to your scone mix.

My absolute favourite is to sprinkle in a pinch when I’m sautéing mushrooms or spinach for that extra punch of flavour. Use as a spice in sauces. Oh, the list is endless.

AS A CUT FLOWER

Fennel makes a lovely flower in your vase alongside richly coloured flowers, such as sunflowers and calendula. Its feathery foliage and wide umbels add texture and structure, and gorgeous smells, to a bouquet.

WILDLIFE BENEFITS

Leave some fennel to flower in your garden, and you'll keep bees and hoverflies happy – they love their nectar.

Leave the flowers to turn to seed on the plant, and some birds will happily eat them.

Caution: Information about the medicinal uses of herbs is part of their story. I am not a doctor or a medicinal herbalist, so consult a medical professional, especially if you are pregnant, breastfeeding or if you have any medical conditions, before using herbs as medicine.