Everything you need to know about it

Choosing a suitable variety of fennel

When it comes to fennel, there are basically two broad divisions of the varieties, if one disregards the wild form of bitter fennel, which is rarely grown today. The varieties for cultivation in the garden are divided into spiced fennel and tuber fennel. These differ in their growth and use in kitchen and medicine.

The sowing of spiced fennel

Since the spiced fennel also sows itself due to its abundant flowering, its young plants usually open up by themselves in the following year of a crop. However, crop rotation on fennel sites is necessary for good growth. Therefore, budding young plants of the spice fennel should be isolated in other vegetable beds in the two years after the original cultivation.

Celeriac is sown later

To avoid excessive flowering in celeriac, it should not be sown outdoors until May and June if possible. So can those for human consumption

and dog certain tubers grow larger. An early growing of the plants is only advisable for bolt-resistant varieties of fennel

Young fennel plants are sensitive to sudden drops in temperature

During the preculture of the fennel seeds in the room, make sure that the temperature is around 20 ° Celsius, otherwise the germination could be disturbed. As soon as the first leaflets of the fennel are visible, the temperature can be slowly lowered to around 16 ° Celsius to harden the plants for the field. Sowing directly outdoors can only take place in rows from May and June, as the risk of night frosts is too great beforehand.

Care of fennel during the germination phase

Fennel seeds should be sown in the room on a loose and humus-rich soil substrate. The seeds should be covered thinly with soil and the substrate should be kept evenly moist to ensure optimal germination. At around 5 weeks, the young fennel plants are big enough to be separated in the vegetable patch.

Tips & Tricks

Fennel seeds can easily be harvested and stored for the following year if the herbs of the faded fennel are cut off during harvest and dried in bouquets.