Smaller fennel bulbs are sweeter. Photo / Tamara West
Kem Ormond is a features writer for NZME community newspapers and The Country. She’s also a keen gardener. This week, she’s talking about Florence fennel.
OPINION
Fennel has quite a history behind it, in fact, it is one of the oldest cultivated plants.
I read an article the other day that said Roman women ate it to prevent obesity and now I find out, if only I had known that 10 years ago!
There are two main types of fennel used in cooking.
Large-bulbed Florence fennel is the variety that’s grown and often sold fresh as a vegetable.
Herb fennel or common fennel (vulgare) is a perennial you can plant in a garden for fronds, pollen, and seeds and like me, you may have seen this fennel growing wild on the side of the road.
I have grown and used Florence fennel for many years, mainly because I am an aniseed addict, and this vegetable has a mild aniseed flavour.
To grow Florence fennel, you need to work your soil over adding some good compost, preferably some you have made yourself, and some sheep manure to give it a good boost of nutrients.
Towards the end of September plant your seed in shallow trenches about 3cm deep.
I usually grow at least two seeds together, approximately 20cm apart with at least 30cm between the rows.
You need to keep these seeds moist, so water morning and night for a couple of weeks.
Once there are some shoots above the ground, keep the soil moist especially heading into warmer months when often there is wind around.
Fennel needs plenty of space and lots of sunshine.