Page 8 - feb21

Julia’s veggies - Fennel Healthy Growing, Healthy Eating

We have had a great start to 2021 with even more rainfall than last year at this time. We

are surely enjoying a visit from La Nina! As a result of this weather, soil moisture has
increased and the cool mornings have meant that it is easier to transplant seedlings. So, get
out to your garden and plant summer, short term veggies as there are still some months
before we get the lower temperatures of winter. One vegetable/herb that I have not grown
for some time is fennel and I am excited to try it again in these great growing conditions.
Fennel has both a distinctive aniseed scent and taste. The seeds are also a very useful
addition in Indian dishes and preservation. by Julia Farmer

How to grow: Fennel needs full sun and deeply dug, richly composted soil. It also prefers
acidic soil. Fennel is grown by seed only and can be sown at any time of year in a seed tray or
where it is to grow, except in the coldest months. Plant out 1 metre apart when big enough to
handle. Remember that this plant can be over a metre tall and thus will create shade for other
plants – which may be quite useful! Fennel seedlings need to be kept moist until well established.
Fennel self-seeds easily so you will soon have many plants – maybe even too many! Then you
simply pull them out and put in the compost.
When to grow & How to harvest: The feathery leaves can be cut off the plant as
required. If growing Florence Fennel then harvest the whole plant when the bulb is swollen. When
fennel produces flowers, they will eventually turn into seed heads which can be collected and put
into a paper bag (seed saving). This will also avoid many plants coming up in the same area in future.

How & Why to eat: Fennel leaves can be used in teas, or cooked with fish,
mushrooms and chicken. To make fennel tea, put ¼ cup fresh leaves in a cup and add
boiling water. Leave it to stand for 5 minutes then sip slowly. The bulb can be shaved thinly
and used in salads, soups and stir fries. It can also be left whole and roasted in the oven to
accompany meals. Leaves can be chopped and added for extra flavour and colour. Fennel

plant and seeds supply important micro-nutrients such as vitamin C, calcium, magnesium,
potassium, and manganese. Fennel tea is often taken by slimmers and it is also used for
flushing out toxins and as a laxative. Chewing the seeds will ease flatulence, heartburn, colic,
over-indulgence as will the tea if sipped slowly.
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