Herb fennel: varieties, growing and uses

How to create your own herb-growing space

Place green and bronze fennel against calm backgrounds showing silhouettes. A plain fence, wall or low vegetable bed highlights fine leaves. Colour differs, not a promised new fruit flavour. Taste a small leaf of each on the same bite.

Choose a suitable growing position

Do not expect the thick white bulb of bulb fennel here. Choose the herb for leaves, flowers, seed and structure. Leave space beneath and around it so low crops do not disappear behind dense screens. Large tubs offer an alternative to undersized ground space.

From plant to kitchen

Choose abundant tender leaves or flowering plants beforehand. For both, let some grow and cut young tips from others regularly. Yellow umbels create a new look after foliage-only stages. Seed follows, with its own harvest timing.

Plan the next harvest

Watch volunteers when leaving seed to ripen. Mark wanted seedlings and remove others promptly. Do not show white bulbs in herb-fennel variety photos, confusing two purposes. Good images show fine foliage colour and, where appropriate, yellow umbels.

Scent, flavour and use

Sweet anise-like leaves and aromatic seed. RHS describes the green and bronze forms as equally tasty and aromatic.

Care, cutting and harvesting

Sun and moist, well-drained soil. Allow room for tall growth; a pot must be large and deep.

Remove flower stalks if you want leaves only. Old dead growth can be removed after the season; no universal pruning time is specified.

Take young leaves without stripping the plant bare. Leave separate flower heads to form seeds if that is your harvest goal.