How to grow Fennel
in the US

Fennel, it's a bit special, isn't it? That lovely aniseed flavor, and a proper crunchy bulb. Looks great on the plate, too, and it's a good one to try if you're wanting something a bit different on your plot.

Sowing

Right, so fennel. It's in the same family as carrots and parsley, the Apiaceae lot. You'll want to sow your seeds pretty shallow, about a quarter inch deep, whether you're starting them indoors or direct in the ground. For those in warmer spots, zone 9 and 10, you can get going from January, while colder zones, like 3, will be looking at May or June. The GrowMore CookMore app has all the timings for your USDA zone, you know, but a good rule of thumb is to sow when the soil's warmed up but before the real summer heat kicks in, to stop it bolting too early. About 80 days from sowing to harvest, so succession planting every few weeks works a treat for a continuous supply.

Growing on

If you're starting seeds indoors, which I do for some varieties, pot them on into individual cells when they've got their first proper leaves. Then, you've got to harden them off gradually for a week or two before planting them out. Wait until any danger of frost has passed, then put them in the ground about 8 to 12 inches apart. They don't need much in the way of support, just give them enough room to grow their bulbs. You can grow them in containers too, mind, as long as it's a decent-sized pot, maybe 10-12 inches across for one plant.

Looking after it

The main thing with fennel, to be honest, is keeping it watered. It hates drying out, that's when it gets stressed and decides to bolt, which means it goes to seed instead of making a nice bulb. Consistent moisture is the key. You don't need to feed it much if your soil's got some good compost in it already. Mulching around the plants helps keep the soil moist and the weeds down, which is always a bonus. As the bulb starts to swell, you can gently draw some soil up around it, that's called "earthing up," and it helps blanch the bulb, making it whiter and more tender.

What goes wrong

Like most plants, fennel can get a few visitors. Aphids can sometimes be a bother; a good blast of water usually sorts them out, or just let the ladybugs do their work. Slugs, well, they're a constant battle on my plot, you know what I mean. Keep an eye out for them, especially when the plants are small. Bolting, like I said, is the biggest headache; usually down to uneven watering or a sudden spell of hot weather. Keep those plants happy and moist, and they'll be less likely to do it.

Harvest

You'll know your fennel is ready when the bulb is a good size, maybe 3-4 inches across, and it's nice and firm. That'll be about 80 days after you sowed it. To harvest, just cut the whole plant at soil level. If you've got a bit of a glut, you can store the bulbs in a cool, dry place for a while, or pop them in the fridge. They're cracking in salads, roasted with other veggies, or even sliced thinly in a stir-fry.