The Family Kitchen Gardener (1856)/Fennel
FENNEL.
Anèthum Fænículum.—L’Aneth, Fr.—Dillkraut, Ger.
Is a native of Europe, and may be seen growing wild on the banks of rivers and near the sea coasts. It is an indispensable ingredient in French cookery, and extensively used by the English, but comparatively in little demand with us. Its tender stalks are used in soups and fish sauces, also as garnishes for dishes. It is conspicuous as a medicinal plant, and admitted into the Materia Medica; its virtues are stomachic and carminative.
Culture.—Fennel is cultivated by sowing the seeds early in Spring, in shallow drills half an inch deep and ten inches wide, covering with fine earth. They should be sown where they are intended to grow. Thin out the plants to four inches apart; a dozen of good roots will supply any family, and when once established, there is little fear of losing it, being a perennial and will last many years. Seedlings will also come up plentifully around the old plants, though it is not advisable to allow the plants to go to seed unless it is wanted for use. If the flower stems are cut off as soon as they appear, it will encourage a production of young leaves below.