Fennel, or Herb Fennel as it is sometimes called to distinguish it from its larger relative Sweet (or Florence) Fennel grown as a vegetable, Foeniculum vulgare (although you might find it labelled as Foeniculum officinale), is an attractive herb which comes in both green and maroony-red forms. It’s a member of the family of Apiaceae (Umbelliferae) – which includes several very poisonous species including Hemlock – so for safety’s sake it is not a good idea to gather it from the wild.

Fennel is a perennial, although as a Mediterranean native it’s only half-hardy, but if you give it a warm, sheltered position it will probably survive all but the worst winter. However, it does not like to be moved, so if you are growing it from seed, you need to sow it where you want it to end up, for best results. In colder climates, it would probably do best in a conservatory or greenhouse.

A standard infusion is made from 2 teaspoonfuls of seeds, fresh or dried, to 1 cup of boiling water. Allow to stand for at least 10 minutes before straining for use. Use it as a treatment for colic, coughs, flatulence (“gas” or “wind”) and indigestion, also as a laxative and tonic. A cold infusion can be used as a mouthwash for gum disease and a gargle for sore throats.

You can make a decoction of the chopped roots, using 30g (1oz) of fresh or 15g (½oz) of dried root to 570ml (1 UK pint, 2½ US cups) of cold water. Put them in a saucepan, bring to a boil, then lower the temperature to a simmer and continue to cook until the liquid is reduced by half. Strain before using hot or cold to treat urinary disorders.

As with all herbs grown for use as herbal remedies, it’s important that fennel is grown organically, so as to reduce the risk of ingesting large quantities of chemicals with your remedy. For more information about growing herb fennel organically, visit the Gardenzone.

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