Wild Fennel

Fennel

Fennel (Foeniculum vulgare), or simply fennel or sweet fennel, comes from the celery family. In its natural habitat, we can find it primarily in Mediterranean countries. The first references to the cultivation of fennel 5,000 years ago in Mesopotamia. Its very low requirements for cultivation made dill spread all over the world, we will also meet it in Polish gardens. Fennel its a popular plant for its medicinal properties and taste. Its umbelshaped flowers are used in floristry. For us, the first association with fennel is our grandmother's country garden, where there was always plenty of it. Small yellow flowers decorated the flowerbeds, and over time it changed its function from an ornamental plant to an addition to salads and dishes.

Fennel - plant characteristics

Fennel grows from 100-200cm. Fennel has straight, naked stems with a hairy coating. The stems strongly branch out, and on them you will find pinnate leaves with sloping caps. At the foot of the sweet fennel is a tuberous thickening called an onion, which develops into a thick, stilt-like root. From July to September, fennel blooms small yellow flowers gathered at the tops of stems into flat umbels. In autumn, pollinated fennel flowers develop into fruits - splitters. Interestingly, every part of fennel is edible.

Fennel - occurance & cultivation

The homeland of fennel is the Mediterranean countries. Wild growing fennel can also be found in Afghanistan, Iran, Pakistan. Sweet fennel does not require special conditions for cultivation. It feels well in fertile, permeable soil with an alkaline pH. It is advisable that it is sheltered from the wind, and its position is adequately sunny. During drought it is worth remembering to water regularly. Sow dill in late April and early May. Fennel is a perennial, but because it is not resistant to frost in Poland it is grown as an annual plant. Fennel is resistant to pests and diseases. It works beautifully in beds in rustic, naturalistic gardens, where it plays the role of an ornamental plant.

Fennel - methods of use - from culinary to floriculture

Italian fennel is valued primarily in the kitchen. It is a vegetable, every part of which is edible and used in recipes: fresh, sliced leaves are added to salads and vegetables, the tuber of fennel can be added to salads or fried in butter and treated as a base for dishes, fennel seeds are used to season fried meat and fish. Fennel has a characteristic aniseed aroma. Fennel oil is used in flavoring spirits and confectionery. The medicinal properties of fennel were already known in ancient Greece and Rome. It has anti-inflammatory and anti-cancer properties. It is a rich source of vitamin C, which supports our immune system. Infusions and teas prepared from fennel seeds support the digestive system, it is recommended for infants who have problems with colic.

With which dried plants to compose fennel?

Dried fennel flowers have been appreciated in floristry and handicrafts for their aesthetic value. Dried fennel umbels resemble domes, which are individually set on a stiff stem. Dried fennel can be found in bouquets of live flowers and dried flowers. Bleached fennel looks beautiful in wedding arrangements. Dried umbels are used in Christmas garlands and reeds. Dried fennel is worth to compose with hollyhocks, egg bower, dried flax. The intriguing shape of the inflorescences makes fennel a great stand-alone natural decoration - it is best to place it in a glass vase. Remember that the listed dried plants are only a suggestion, don't be afraid to experiment and combine the most diverse species of dried and live plants.