Fennel is a diverse herb and vegetable. The seeds, leaves, stems and bulbs can all be consumed. Fennel can be eaten raw or cooked and adds a unique flavor to a variety of culinary contraptions.
Common name: Peucedanum grande
Color: brown or green
Bloom time: Late Spring/Early Summer
Difficulty level: easy to grow
Planting & Care
Fennel does not transplant well. Direct sow your fennel seeds after the last frost of the season. Sow seeds about an inch deep and 10-12 inches apart. Rows should be spaced 3 feet apart. Water well until seeds germinate, usually within 7 – 14 days. You can also plant seeds closer together and thin once they become established.
Sunlight: Full Sun
Soil: well-drained soil
Temprature: 50° F and 70° F
Fertilizer: Apply any organic fertilizer
- It grows wild as an invasive species on roadsides and hillsides in many coastal areas but wild fennel is quite different from domestic fennel and does not produce bulbs.
- Here are some tips on how to grow fennel in your home garden.
Harvesting: Fennel takes about 80-100 days to mature.
- Fennel should be watered regularly, about twice per week during dry spells.
- Keep the soil moist but never soggy.
- Avoid root rot by never over watering.
- Best to let the soil nearly dry out before giving it a good, long soak.
Use a few inches or organic mulch, like straw or wood chips, around each fennel plant.
- This will keep weeds down and preserve moisture in the soil.
- Unverified information The infusion of the fruit is used in doses of ½ to 1 ounce like that of fennel seeds, as carminative, diuretic and stimulant in flatulency, gastric and intestinal disorders etc.
for medicinal use, please consult appropriate doctor before use.
Thursday, 12 March 2020
Monday, 02 March 2020
Thursday, 13 February 2020
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