In the garden:
• Perennial, Evergreen, Frost hardy.
• Use it in the garden to add height and a soft feathery effect,
• Prevent seeding, it can become very invasive
•± 1.5m; Spread: ±80 cm.
• A finely foliaged plant with a bulbous, fleshy base, hollow stems and delicate, thread-like, dark olive green leaves,
• Flattened heads of tiny bright yellow flowers.
• A superior bronze fennel with a sweet, liquorice flavour.
• Full sun; Well drained, composted soil.
• Pick fresh leaves throughout the year,
• Collect seed when ripe.
• Do not plant with: Beans, Caraway, Coriander, Dill, Green Peppers, Tomatoe,
• Attracting Beneficial insects: Hoverfly, Wasps,
• Host Plant for: Aphids.
• Use leaves, flowers and seed with:
• Cabbage, Cooked Vegetables, Potatoes,
• Fish, Sausages, Stuffings for Oily fish,
• Biscuits, Breads, Cakes, Pasta, Pickles, Salads, Vinegars,
• Indian dishes, Italian dishes,
• The fleshy, white base of Florence Fennel is eaten raw or cooked.
• Strong Aniseed aroma.
• Seed: Cold tea makes a refreshing facial rinse to help reduce wrinkles and tone the skin.
• Use in facial steams and baths for deep cleansing.
Fennel may be beneficial in the following cases:
• Chewing the seeds freshens stale breath,
• Increase milk in nursing mothers,
• External eyewash or compress for red-eye (conjunctivitis) and blepharitis (eye-lid inflammation).
• Soften and sooth the skin.
• Calming effect on bronchitis and coughs.
• Beneficial to digestion, Indigestion, Windy colic in infants, Griping,
• A tea made from the seeds is a mild laxative,
• Mild appetite suppressant, Obesity.
• Water retention (diuretic).
Musculo / Skeletal System
• Externally the oil eases mascular and rheumatic pains.
Preparation and dosage:
• Fresh or dried leaves:
3-4 teaspoons to a teapot, add boiling water.
Dose: Adults: half-1 cup; Infants: 2-3 teaspoons.
• Crushed seeds:
Quarter to half a teaspoon to each cup boiling water, infuse for 15 minutes.
Dose: Quarter to half a cup (infants, 2-3 teasponns)
Adults: Take 2-4ml three times per day.