Fennel
Foeniculum vulgare
Fennel is an aromatic feathery herb with a sweet anise flavor, grown for its leaves, seeds, and in the Florence type a swollen edible bulb.
- Light
- Full sun
- Water
- Moderate; keep evenly moist
- Difficulty
- Easy
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Overview
Fennel is an aromatic perennial herb in the carrot family, grown for its feathery foliage, flavorful seeds, and, in the Florence type, a crisp swollen leaf-base bulb eaten as a vegetable. Every part has a distinctive sweet anise or licorice flavor.
Tall and graceful, common fennel sends up airy yellow flower umbels that attract many beneficial insects. The bronze-leaved ornamental form is also popular in borders.
Fennel has been valued since antiquity for cooking and medicine and now grows across temperate and Mediterranean regions worldwide.
How to identify it
Fennel is recognized by its feathery foliage, yellow flowers and anise scent.
- Leaves: Very finely divided, soft, feathery and thread-like, bright green (or bronze in ornamental forms)
- Stems: Upright, hollow, ridged, blue-green and glossy
- Flowers: Tiny yellow blooms in large flat-topped umbels
- Seeds: Ribbed, oval, greenish-brown, strongly aromatic
- Bulb: In Florence fennel, the overlapping leaf bases swell into a white bulb at ground level
- Height: Common fennel reaches 1.5-2 m (5-7 ft)
Care & growing
Fennel is easy in sun but does not like to be transplanted.
- Light: Full sun
- Water: Keep evenly moist, especially Florence fennel, which bolts and splits if stressed
- Soil: Fertile, well-drained soil
- Temperature: Prefers warm conditions; common fennel is hardy, Florence fennel is grown as a cool-season annual
- Feeding: Moderate; rich soil benefits bulbing types
- Propagation: Sow seed directly, as fennel dislikes root disturbance. For Florence fennel, blanch developing bulbs by mounding soil. Note keep fennel away from dill, as they can cross-pollinate.
Habitat & origin
Fennel is native to the Mediterranean region and has naturalized widely across temperate parts of the world, including North America and Australia, where it can become invasive along roadsides and in disturbed ground.
It is cultivated globally in herb and vegetable gardens and commercially for its seeds (a spice) and bulbs (a vegetable). It thrives especially in warm, sunny Mediterranean-style climates.
Uses & benefits
Fennel offers herb, spice and vegetable uses.
- Culinary: Leaves flavor fish and salads; seeds season breads, sausages, and spice blends; the Florence bulb is eaten raw or roasted as a vegetable
- Beverage: Seeds steeped for a digestive tea and used in liqueurs like absinthe and ouzo
- Medicinal (traditional): Used to relieve digestion and as a carminative; seeds chewed as a breath freshener
- Ecological: Flowers attract pollinators and beneficial insects, and host swallowtail butterfly larvae
Frequently asked questions
What is the difference between herb fennel and Florence fennel?
Herb (common) fennel is grown for its leaves and seeds and does not form a bulb, while Florence fennel (finocchio) is bred for a swollen, crisp bulb eaten as a vegetable.
Why is my Florence fennel not forming a bulb?
Bulbing fennel bolts and fails to swell if stressed by heat, drought or transplant shock. Keep it consistently watered, grow it in cool conditions, and sow seed directly.
Can I grow fennel near other herbs?
Keep it away from dill, since the two can cross-pollinate and affect flavor. Fennel is also said to inhibit some neighboring vegetables, so many gardeners give it its own space.
Is fennel the same as anise?
No, though they share a similar licorice flavor and are both in the carrot family. Anise is a different plant (Pimpinella anisum), but fennel seeds are often used for a comparable taste.
Fennel guides
In-depth guides for identifying, growing, and caring for Fennel.
