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Fennel (Anise) (Foeniculum vulgare)

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Umbellifers


Fennel (Anise)

Underplant

Nasturtium
glyphicon <%# Eval("Title") %> Early start: from beginning of March to mid April
glyphicon <%# Eval("Title") %> Seeding: from mid April to end of July
glyphicon <%# Eval("Title") %> Planting: If started early: from 4 weeks after early start to 5 weeks after early start, if bought: from May to end of August
glyphicon <%# Eval("Title") %> Distance: 40.0 cm x 20.0 cm
glyphicon <%# Eval("Title") %> Height: 40 – 200 cm
glyphicon <%# Eval("Title") %> Harvest: If started early: from 8 weeks after early start to 12 weeks after early start, if sown: from 12 weeks after seeding to 16 weeks after seeding, if planted: from 8 weeks after planting to 12 weeks after planting. Not before July and not after October (Florence fennel (Finocchio)), year 1: If started early: 8 weeks after early start, if sown: 8 weeks after seeding, if planted: from 4 weeks after planting to 5 weeks after planting. Not before June and not after October (Sweet fennel), year 1: If started early: 8 weeks after early start, if sown: 8 weeks after seeding, if planted: from 4 weeks after planting to 5 weeks after planting. Not before June and not after October (Wild fennel)
glyphicon <%# Eval("Title") %> Habitat: sunny
glyphicon <%# Eval("Title") %> Good Neighbours: Chicory, Cucumbers, Endives, Muskmelons, Salad, Watermelons
glyphicon <%# Eval("Title") %> Bad Neighbours: Aubergines, Broad beans, Bush beans, Kohlrabi, Parsnips, Tomatoes
glyphicon <%# Eval("Title") %> Perennial. Soil: Loamy or loess soil The bolt-resistant variety is more suitable for early cultivation.
Require an average level of nutrients
garten feinde

 

Fennel is an annual or biennial herb with culinary and medicinal uses found around the world.
In its first year of growth it produces swollen leaf bases which form a sort of bulb. In the second year, the plant flowers with golden yellow umbels.
It grows to a height of 40 to 200 cm and has quite a spicy scent (like aniseed).

There are three variants of genuine fennel which grow are are used differently.

  • Florence fennel
  • Sweet fennel
  • Wild fennel

 

Sunny, warm, moderately dry loamy or loess soil which is rich in nutrients and alkalis.

 

Propagate by sowing seeds.

 

Chicory, Cucumbers, Endives, Muskmelons, Salad, Watermelons

 

Aubergines, Broad beans, Bush beans, Kohlrabi, Parsnips, Tomatoes

 

Plants that are well suited for next year cultivation:

(not specified)

 

The following plants should not be planted in the following years:

How many years: Not to plant:
3 year(s) Annual herbs, Carrots, Celery, Fennel, Lovage, Parsley, Parsnips, Perennial umbellifer herbs
2 year(s) Radish

 

Fennel is only winter-hardy to a certain extent
Sweet fennel will only overwinter under a thick layer of foliage and brushwood.
You can also dig the roots out, cover them with sand and keep them in the cellar through the winter to plant them out again in spring.

 

Not possible to grow in pots.

  • When sowing earlier than late spring (until mid May in central Europe) it is advisable to cover the planting bed with a fleece or sheeting.
  • Water regularly, especially when the bulb is forming.
  • When the bulbs are about 3 cm large and white stems have formed on the bulb, earth up the soil around them. This blanches them, improves their flavour and keeps them tender.

 

Diseases: Powdery mildew
Pests: Aphids, nematodes, snails, thrips, rabbits and hares.
Preventative measures: Spray with a garlic solution.
Control: Soapy solution, stinging nettle swill. Spraying a film of rapeseed oil will suffocate larvae and aphids.

 

They can be harvested in the following spring when the bulb is about fist-sized.
harvest the bulbs before the frost, removing the roots and leaves.
The seeds ripen in late summer as the umbels turn to a grey green colour.

 

As long as the green leaves are still fresh, the fennel is still fresh.
When chilled in your fridge's vegetable cooler Florence fennel will keep for 3 to 4 days. It is best to wrap it in a moist cloth at 0 to 5°C.
When sliced and blanched it can also be frozen.
Tip:
Keep fennel where it is protected from the light.

 

Sweet fennel is mainly used to flavour dishes.
Florence fennel is used in the kitchen as a vegetable (bulb and stems).
Traditionally Florence fennel goes with fish, but it is also goes well with oranges and salad.
Fennel leaves can also be used as a spice for meat or fish dishes.
It is also used as a tea to aid digestion and as a tea for babies. Tea made from sweet fennel is also mood enhancing.
Tip:
Apart from other aromatic substances, estragole and methyl eugenol occur naturally in various plants such as bitter and sweet fennel, basil, tarragon, anise and star aniseed.
These aromatic substances, estragole and methyl eugenol have been categorised by the European Commission's scientific food committee (SCF) as genotoxic carcinogens.
link to the article: Karlsruhe office for chemical and veterinary product analysis

 



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