Fennel - Seeds

Catalogue Code 1020-2011

Fennel has pale green stems, bright green, feathery foliage and greenish-brown seeds.

Both leaves and seeds are used in cooking and both have a strong aniseed flavour that is particularly complementary to fish dishes.

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Half hardy herb with strong aniseed flavour for use in fish dishes.

Sow Indoors: March. In clumps of 4-5 seeds ¼in (½cm) deep in clean trays or modules of firm pre watered compost. Keep warm and moist at all times. (18-21°C (65-70°F).

Sow Outdoors: April-May thinly ¼in (½cm) deep. Keep soil moist at all times.

Thin Out: 12in (30cm) apart.

Plant Out: Indoor raised crops after risk of frost has passed.

Harvest: Leaves from June-November once plant is established.

Annual herb. Pick regularly.

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