HERBS FOR 2025: No matter the use, Fennel remains attractive for gardens
by Suzanne LaBrecque/Victoria County Master Gardener/Dirt and Education Chair
January 11, 2025
Fennel photos courtesy of Pixabay
Green fennel in bloom
Small fennel plant in 4-inch pot
This year, the Gardeners’ Dirt column will feature a different herb each month. Each article will feature an herb that was recognized as the “Herb of the Year” by the International Herb Association. All the herbs described in the articles will grow well in this area.
In 1995 fennel (Foenicuium vulgare) was the first to be designated “Herb of the Year.” Fennel is a perennial flowering plant species in the carrot and parsley family. It has yellow flowers and feathery leaves, similar to dill.
Historically, fennel was used for medicinal purposes in China and Egypt. During the Middle-Ages, Europeans believed fennel had magical powers and they hung the plant on doors to drive away evil spirits. Eventually, fennel became naturalized around the world.
People discovered its very flavorful anise flavor for cooking eggs and fish. Fennel and anise are both licorice flavored. Together they are the primary ingredients in absinthe, a flavored spirit popular with Parisian artists and writers in the late 19th century and early 20th century.
Fennel has an erect, hollow stem that is pale gray to bluish green and can grow about 8 feet tall. Its leaves are similar to dill, but thinner. The flowers are 2- to 7-inches wide and each flower cluster has 20-50 tiny yellow flowers.
Fennel can be propagated in two ways. Plants may be divided but this method is not easy with fennel. Fennel’s long tap root does not like to be divided or transplanted.
The easier planting method is to use seeds. As soon as the soil warms in the spring, seeds can be planted. For better germination, soak seeds for a day or two before sowing them. Keep the soil moist until the seeds sprout.
Basically, fennel is an easy plant to grow. It prefers acidic soil, occasional mild fertilizing and extra water if the weather is hot and dry.
Be sure to choose a sunny location in the back of a well-draining bed. The foliage can grow up 6 to 8 feet tall. It makes a unique backdrop for other herbs and flowering plants.
When the fennel plants are 4 to 6 inches tall, thin them to be 12- to 18-inches apart. Fennel will begin flowering in about 90 days after planting. As a shortlived perennial, it blooms best in the second year. It readily reseeds and while not invasive, it is a prolific grower.
If fennel is cut back early in the season, the plant will become bushier. It should be deadheaded for seed harvest and to prevent over-seeding new plants. Harvest and dry seeds when the flower heads fade.
According to Cindy Meredith owner of the Herb Cottage in Hallettsville, fennel is a “fabulous butterfly plant that hosts Swallowtail butterflies.” It also attracts other beneficial insects to the garden.
Meredith recommends using its anise-flavored leaves as an herb in cooking. Leave the flowers for the seeds to set and ripen. Replant the seeds and also use dried fennel seeds in minute amounts as a spice.
Meredith says “Fennel seed tea is a nice after-dinner drink that helps with digestion. Chewing fennel seed freshens the breath.
One restriction on growing fennel is do not plant fennel near dill, parsley or carrots. The plants cross-pollinate and produce strangely flavored seeds for both plants.
All parts of fennel, the bulb, foliage and fruits can be used in cooking. The bulb is a crisp vegetable that can be grilled, braised, stewed or eaten raw. You prepare the bulb by cutting out its core and thinly slicing it.
The tender leaves can be used to add flavor and texture to salads, soups and sauces. Both the leaf bases and young shoots can be eaten like celery.
No matter how fennel is used, it is an attractive addition to gardens.
This article was published in The Victoria Advocate.