Fennel

Anise prefers a warm, sunny position and well-drained soil. It doesn’t like being transplanted, so it’s best to sow directinto its final growing position once the risk of frost has passed. If you need to start earlier, sow in biodegradable pots indoors from mid to late spring and plant out carefully without disturbing the roots.

The seeds are not light-dependent but should be covered lightly—around 0.5cm deep—and kept evenly moist until germination, which usually takes 2–3 weeks in warm conditions. A minimum temperature of around 15–20°C helps achieve good germination.

Space plants about 20–25cm apart. Once established, anise needs little care beyond regular watering in dry spells. It grows to around 50–60cm and produces delicate white umbels that are loved by pollinators.

Both the leaves and seeds are aromatic and can be used for culinary or herbal purposes—the seeds have a sweet, liquorice-like flavour that’s perfect for teas, baking, and liqueurs.

The ancient Greek hero Prometheus was said to have carried the fire he stole from the gods (ie the source of human special powers) in a fennel stalk and the plant has long had an important place in European life. It is a well-known culinary herb or vegetable from ancient Roman and Egyptian times that has for as long been regarded as a valuable warming ‘carminative’ (colic and gas reducing) and aromatic digestive; as the English herbalist John Parkinson put it in 1640: “which being sweet and somewhat hot and comforting the stomach, helpeth to digest the crude flegmatick quality of fish and other viscous meats”. It was a common ingredient in ‘gripe water’ and other remedies for infant colic. It was widely used by women to increase breast milk and given also to increase milk flow in livestock.

It has long been used for improving appetite, especially during convalescence, and a respiratory remedy and expectorant for coughs and a range of other respiratory conditions. The seeds were applied in nausea, hiccups, shortness of breath, and wheezing. In China, “barefoot doctors” used very large doses of fennel to treat acute cramping and abdominal pain, and modern research backs this up. Topically, it found use in Europe and Asia for eye complaints, including conjunctivitis, inflamed eyelids, and as a general “cleanser” to improve vision.

Sweet fennel is high in an essential oil component called anethole that brings the characteristic taste to fennel seed. And its these oils along with the flavonids and plant sterols that are so effective for supporting digestion, immunity and reproductive health. Its specific effects on reducing tension and spasms make it a valuable support for digestive, menstrual or nervous cramps.

All parts of the fennel plant can be used. Pick the fresh fronds throughout the summer and add to salads, food and for making herbal teas.

As the flowers come into bloom they can be enjoyed as a gardener’s treat nibbling them as you go round the garden. You will have to compete with the bees though as they adore the sweetness of the fennel flowers.

As the flowers turn to seed they can also be enjoyed fresh as a sprinkle on sweet or savoury dishes. A fresh sweet fennel seed is something everyone must try once.

As the summer draws to a close the seeds will have fully ripened. Collect them when they are fully formed and still bright green. Dry them in warm and well ventilated area for around 36-48 hours. Store in an airtight container and use in your cooking.

The seeds make a delicious herbal tea – fresh or dried. Add a teaspoon of the seeds to a cup boiled water and infuse with a covered lid for 10-15 minutes. And the roots can also be simmered into a tea.