The natural habitat of fennel is considered to be the Caucasus, the Crimea, Central Asia. In the Russian Federation, this culture is quite widespread. At the same time, the plant is valued not only for its unique healing properties and is used in cooking, but also is a wonderful decoration on a flower bed, and all thanks to its high rosette of graceful and delicate leaves. In food are used coaches and leaves of fennel, as well as the roots and young shoots of vegetable fennel. They can be used in different forms: fried, boiled, stewed, fresh, as a spice-flavoring to various dishes, greens are also used in the preparation of vegetable pickles. Seeds are often used for baking bread, meat, vegetable dishes, pies, liqueurs and liqueurs.

Planting, fertilizer, cleaning

Fennel is a perennial plant with a fusiform, fleshy root. Flowering plants fall in August, the fruits ripen by September or October.


Depending on the soil and climatic conditions, fennel can be grown as an annual / biennial plant. The harvest in the second year of the growing season becomes 1.5 times more abundant than the first time. Fennel tolerates drought, but loves moisture, especially during planting and before the formation of the outlet. The smallest temperature at which seed growth occurs is 6-8 degrees. At 15-16 degrees and good humidity, according to DachaDecor.ru, the seeds begin to germinate for 4-5 days. Particularly demanding fennel becomes during flowering and ripening, because when the seeds germinate, the plant needs a large amount of water. The critical period of the most water consumption is the period from the beginning of the stalk to flowering. You can read about anise or fragrant anise.

During flowering, excessively frequent precipitation may adversely affect the fruit production of fennel, and during dry winds they may not occur at all.

After the appearance of gatherings and before the start of planting, the plant grows very slowly, and this period lasts about 1-1.5 months. Flowering and ripening is uneven, the central umbrellas pass through this stage first, then the next.


We also recommend to read: Growing squash Peanut sowing in the garden Salad: planting in spring Anis: planting and care in the open field

After ripening, the fruit is very easy to crumble.

Tilled and winter crops, annual herbs such as cabbage, legumes and pumpkin crops will be good precursors for fennel.

Fennel: sowing and fertilizer

Organic fertilizers are introduced under the predecessor in the amount of 30-40 t / ha.

Tillage is organized by stubbling, plowing (18-20 cm). Fennel is sown in rows, the distance between which is 45-60 cm, the seeding rate is 3-10 kg / ha, and the embedment depth is 2.5-3 cm.

Before sowing fennel for 15-20 days, it is necessary to prepare its seeds by fermentation. To do this, scatter them with a layer (10 cm) on a cement or wooden floor, and then moisten with water. In order for the moisture to be even, fennel must be shoveled. After good wetting, the seeds are scooped up in one pile and remain for drying. After 3-4 days, when 3-4% of seeds appear sprouts, they are scooped up, dried to a dry state. You can read about anise, planting and care for him.


Fennel is sown in spring with the sowing of cereals. At the same time, fertilizers are applied - superphosphate 50 kg / ha.

Care mechanized for crops carried out early. To do this, you can sow crops such as lettuce, mustard and others. Therefore, it is necessary to make a reservation for the first time 4-5 days after sowing, the next - 4-5 days before the emergence of shoots, and the last - when the plants have 2-3 leaves.

Striped and umbrella bugs, an umbrella moth, coriander seed, and fomoz are of some danger to fennel. To combat fomozom it is necessary to observe a number of activities that are aimed at the elimination of the centers of spread of the disease.


Fennel should be removed from the site when the fruits of the central and 1st order umbrellas show signs of wax ripeness.

We grow fennel (video)

Fennel: useful properties of the plant

Unique and useful properties have the entire part of the plant, growing above the ground.

The leaves contain carotene, ascorbic acid, rutin, dietary fiber, vitamins E, K, B, potassium, manganese, potassium, calcium and iron. The fruit contains essential oil, fatty oil, sugar, Christmas trees and other substances. We recommend reading the article on cumin ordinary.

Fennel and medicine

It is therefore not surprising that the plant is used in medicine, starting from the Middle Ages until now. It has healing, anti-inflammatory, bactericidal, antioxidant, carminative, anthelmintic, diuretic, expectorant, soothing and anti-aging properties. It also normalizes digestion and even helps in the fight against early wrinkles and cellulite.


It helps to treat bronchitis, asthma, tuberculosis, gastritis, hepatitis, rhinitis, and neurasthenia. Healing tincture of fennel has truly magical properties, and is suitable for use even the smallest, as a means of relieving cramps and colic. We recommend reading the article on the cultivation of peanuts in the garden.


Fennel and cooking

Fennel is also used in cooking as a spicy-flavoring plant with a sweet-bitter smell, a bit of mint flavor. Widely used in Italian, Indian and French cuisines. It is used to prepare a wide variety of dishes: salads, side dishes, fish and vegetable soups, sauces, pastries, mayonnaise, puddings, jams, teas and other beverages. We recommend to read the article about anise hyssop.

Add a comment