Fennel

Fennel is most prized for its use in seafood dishes. The ancient Greeks called fennel marathron, from marainein which means to grow thin. Other experts say it got its name after a village about 25 miles from Athens, where it grew wild.

This herb has a long history in folklore as an appetite suppressant. It has also been said to be useful to aid digestion and an anti-flatulant. We do not recommend the use of herbs in this way.

As a gardener, you will love to add it to your garden, not only for cooking, but also for the swallowtail butterfly. This is a host plant for the swallowtail. The butterfly lays its eggs on the leaves, and the vividly green striped caterpillar, feed on the leaves. This does not seem to hurt the plant at all.

Be careful, it can become a weed in your garden if the seeds are left on the plant. Simply cut the heads immediately after flowering to prevent this.

Growth: Short-lived herbaceous perennial to almost 6 feet (1.8m) high.

Hardiness: Perennial to Delaware (Zone 7) but often naturalized as an annual north to Zone 4

Water: Moist but not constantly wet; can withstand drought.

Soil: Well drained, fertile soil with pH 4.8 to 8.2, average 6.6

Propagation: Seed in spring or fall, reseeds readily.

Culinary Use: Garnish, meats, beverages. The plant has bulbous root which can be cooked as a vegetable. The anise-flavored stalks may be cooked also and are delicious raw in salads.

Placement Rear of perennial or herb border

Tip: Grow fennel away from other plants.

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