Fennel Seeds

Sow fennel seeds directly into well-drained soil from spring to midsummer. Choose a sunny spot and space the seeds thinly, covering them lightly with soil. Water them regularly to keep the soil moist, but not soggy. Once your fennel seedlings appear, thin out weaker seedlings and leave the strongest in the soil. If you are growing fennel to harvest its bulbs, keep the plants well-watered and harvest them when they reach a good size. Or, for leaf fennel, pick the young leaves as and when they are needed.

Yes! Fennel is packed with nutrients and has long been grown and eaten for its digestive benefits. The leaves and bulbs are rich in vitamin C and potassium, while the seeds are often used to aid digestion. Whether eaten raw, roasted, or brewed into a tea, fennel is a flavourful and nutritious addition to your diet.

Fennel has a fresh, slightly sweet flavour with a hint of anise or liquorice. The leaves have a milder taste, and are best used for garnishing salads and fish dishes, while the crisp bulbs have a delicate sweetness when roasted or sautéed. The seeds have a stronger, spicier flavour, and are commonly used for seasoning bread and curries, or for brewing as a tea.