A very common plant in the Mediterranean and is easy to recognise by its fragrant feathery leaves and one type has a bulbous stem which provides a delicious vegetables.

Like many herbs and spices fennel was once used medically and fennel boiled in water for 15mins is used to treat inflamed or tired eyes. It used to be hung over doors on Midsummer’s Eve to ward off spirits. The seeds once chewed prevent a feeling of hunger and was used in the olden days as a method of dieting.

Fennel needs to be sown in the spring and should be kept away from Dill other wise it will cross-fertilize. The soil needs to be well drained and in a sunny spot. The leaves are used in fish dishes and salads mainly but in India is a main ingredient in curries especially dhals.

The leaves are very nice when used with trout, mackerel or red mullet just mix with butter and place inside the fish when cooking. Fennel gives an aniseed taste and has a very distinct smell.