Fennel is an herb in the celery family that is popular as a garnish. Because it's anise flavor is so mild, it makes a great choice as a garnish for a wide variety of dishes from sweet to savory. Fennel raised for the overlapping thickened leaf stalks which form a bulb at the base of the plant. Use bulb raw in salads or steamed, stir-fired, braised or baked. Use the fern-like tops as a fresh or dried herb toa add a licorice-like flavor to foods or tea. Fennel stalks can be used in place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Fennel fronds can be used as a garnish, or chopped in place of other herbs, like dill or parsley. Chewing Fennel seeds is thought to help aid digestion and prevent gas.

Sow

Start seeds in doors planting them in peat pots 1/4 inch deep soil after danger of frost has passed in Spring in at least 65-70ºF for best germination.Fennel can also be direct sown as soon as the soil temperature reaches 65 degrees F.Space the seedling of seeds about 12 inch apart in fertile,well drained soil and full sun.Transplant the seedlings carefully, since shock may cause the them to bolt.Since it tends to have a negative effect on their growth,Fennel must be planted away from other garden plants.

Plant

Keep the plants consistently moist. A layer of mulch will help conserve moisture.,while controlling weeds and blanching the tender fennel bulb.

Harvest

The leaves and stalks can be harvested whenever they reach a desirable size. Harvest lightly at first to prevent stunting the growth of the bulb.The bulb has the best flavor and tenderness at a diameter of 4 inches,height of 36 inches When it reach the size,harvest the entire plant.For best freshness and flavor,fennel should be used within 2 days after harvesting.