by Sophie Cassel, guest blogger, herbalist, and Red Wagon team member
With these plant profiles, my hope is to inspire gardeners to consider growing and using some of the lesser known herbs that Red Wagon propagates, both for their beauty in the garden and their myriad uses in the kitchen and medicine cabinet. Fennel definitely fits the bill here. At Red Wagon, we grow two varieties of Foeniculum vulgare- bulb fennel, which is grown as a vegetable and also known as Florence fennel, and bronze leaf fennel, which is grown as an ornamental and culinary herb with potent medicinal uses.
If people are unfamiliar with bulb fennel in the garden or on the table, they are usually even less aware of bronze leaf fennel, but both of these varieties deserve a spot in the garden. In terms of medicinal usage, we’ll focus on bronze leaf fennel, which is actually quite a bit easier to grow than its bulbous relative, offering interest and uses throughout the growing season.
But first, we should acknowledge the long and celebrated history of fennel across cultures and healing modalities. The emperor Charlemagne reportedly required the cultivation of fennel on all imperial farms, and ever since Holy Roman conquerors introduced their favorite herbs to Anglo-Saxon Europe, western herbalists have extolled the virtues of this plant. My first introduction to fennel seeds, as a digestif following a rich Indian meal, points to its trusted use in Indian Ayurvedic medicine as well. In Longfellow’s 1842 poem “The Goblet of Life”, he too references the plant’s historic values:
Above the lowly plants it towers,
The fennel, with its yellow flowers,
And in an earlier age than ours
Was gifted with the wondrous powers,
Lost vision to restore.
It gave new strength, and fearless mood;
And gladiators, fierce and rude,
Mingled it in their daily food;
And he who battled and subdued,
A wreath of fennel wore.
Even if you’re not planning on going into battle or restoring sight to the blind this summer, fennel still deserves a place of honor in your herb garden. These days, it is chiefly used in all manner of digestive complaints like cramping, bloating, and that weighty feeling that comes after eating something that may not sit well. Like many of its cousins in the Apiaceae or Umbelliferae family (i.e. dill, coriander) fennel is considered carminative, meaning it helps to relieve gas and bloating. I have also seen this work in a similar way to alleviate the cramping that comes with premenstrual symptoms. Traditionally, the seeds of the plant have been the most trusted part for medicinal use, the feathery fronds and flowers also make an excellent tea or addition to salads and fresh summer dishes.
From a gardener’s perspective, bronze leaf fennel is much easier to grow than its finicky vegetal sibling, bulb fennel. While bulb fennel requires consistent adequate moisture, fertility, and mulch, bronze leaf fennel can thrive in a wider variety of soils and tolerates dry conditions. Sow or transplant once the ground has warmed, and offer plenty of sunshine, although some afternoon shade doesn’t seem to slow this plant down much. It can grow up to 2 feet high before flowering, and looks wonderful as a backdrop supporting other sturdy flowers, such as calendula or marigolds.
Once the fronds have begun shooting skyward, you can harvest the leaves continuously for culinary use and bouquets, but make sure to let some go to flower. Insects (including swallowtails) adore the flowers, and as the they mature you can delight in the flavor of the slowly ripening seeds. Be sure to harvest dried seed before frost, unless you’d prefer a garden full of bronze leaf fennel in subsequent years because they self-seed generously. But with its copious culinary and medicinal uses, that wouldn’t really be such a bad thing.
Using fennel for medicine is as easy as popping a pinch of the seeds in your mouth following a rich meal. I like to toast them a little before using to bring out their aroma and offer a pleasant crunch, and you can also fry the seeds in a small amount of honey to candy them and increase palatability. They also brew into a lovely tisane, steeped for 10 minutes in hot water (bonus points for your belly if you add some chamomile flowers to the brew). Fennel is very safe, and has been used for colicky babies as well as to promote lactation following birth. Fresh (or freshly dried) fennel is often considered decently palatable even to folks who have an aversion to the sticky-sweet taste of anise, another Apiaceae cousin of the plant.
Let this be the year you let fennel into your garden, your kitchen, and your heart!
References:
Ken Adams and Dan Drost, Fennel in the Garden, March 2012. https://digitalcommons.usu.edu/cgi/viewcontent.cgi?referer=https://www.google.com/&httpsredir=1&article=1267&context=extension_curall
Longfellow, H.W. Ballads and Other Poems, 1842. Found at https://www.hwlongfellow.org/poems_poem.php?pid=75
Rohde, Eleanour Sinclair. The Old English Herbals. Originally published 1922: Longmans, Green and Co.
Grieve, M. A Modern Herbal. Originally published 1931: Harcourt, Brace & Co.