Fennel
Fennel is a delicious and easy-to-grow vegetable. Both the tuber and the stalks are crispy with a liquorice flavour – a real delicacy in the kitchen. Fortunately, the deer don’t agree, so they leave the fennel alone.
Fennel hid the fire of knowledge
In the Mediterranean region, fennel has long been used as food and medicine. Traditionally, fennel was hung above the doorpost to ward off evil spirits. Fennel has also been used to get fresh breath. Even today, we find toothpaste flavoured with fennel. Greek mythology tells us that Prometheus hid the fire of the gods inside a stalk of fennel when he went to steal the fire of the gods on behalf of mankind.
Sow fennel indoors or outdoors
Fennel can be sown outdoors in May-June when the soil is at least 10 degrees centigrade. You can also pre-plant fennel from April. This is a good idea if you live in northern Sweden or want early plants. We usually sow some fennel plants indoors. When we plant them out, we take the opportunity to sow more seeds directly in the country.
To sow fennel, place the seeds 0.5-1 cm deep and keep the sowing surface moist. Put the seedlings in a bright window or pamper them with extra lighting to make them extra vigorous.
Plant fennel densely for thinning harvest
Plant the fennel in a larger pot when it has grown and has a few leaves. Or plant the seedlings directly in the country in well-fertilised soil when the soil is at least 10 degrees warm at a distance of about 5-25 cm. We usually plant or sow fennel fairly densely in order to be able to thin out the smallest plants. Fennel has delicate roots, so be a little careful when handling.
It is said that many plants dislike being grown near fennel, so it may be good to give it its own corner of the country. If you want to harvest the seeds, make sure the fennel doesn’t grow near dill or coriander.
Caring for and overwintering fennel
Fennel likes nutrient-rich soil, a warm, sheltered position and regular watering. Then it forms nice tubers and does not flower prematurely. If there is a risk of frost, cover the fennel with fibre cloth. Another good way to protect against cold is to mound up soil at the base of the tuber. In southern Sweden, fennel can survive the winter, but in other parts of the country it is grown as an annual plant. A layer of leaves or burlap increases the chance of overwintering.
Growing fennel as a microgreen
While fennel is ripening in the country, you can sow a batch of fennel seeds indoors to eat as shoots. Use a trough with low edges to make it easy to cut. The fennel shoots can be harvested as soon as they emerge. Or you can harvest them after a couple of weeks, when the foliage has become really ruffled.
Fennel in cooking
Fennel is harvested by cutting the tuber off close to the surface of the soil. It’s best to harvest in the morning, when the fennel is juiciest. Leave the root in the soil, so that a new small fennel can grow from the cut surface. Allow one or more plants to flower to harvest the seeds.
Raw fennel is crisp and juicy. With its spicy sweetness, it’s perfect as a flavour breaker in salads. Fennel’s liquorice flavour comes from the substance ‘anethole’, which is also found in aniseed. The bulbs and stems are very tasty baked or roughly chopped and fried with garlic, oil and salt.
Fennel seeds are also good to eat. They are good in stews and as a bread seasoning. You can also nibble a few fennel seeds after each meal, as they help digestion.
Fennel is rich in vitamins C and E, as well as minerals such as iron, magnesium and calcium.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14