Fennel is a perennial grown as an annual, easy to grow, great in salads or pasta, and can be a hit with the kids as “it tastes like black jelly beans!”
Fennel is often classified as both an herb and a vegetable, and can be used in many ways in the kitchen. It’s also a popular plant among herbalists, and has been used for thousands of years as a natural remedy, most commonly for digestive problems. In addition to this, fennel (or its essence), is also widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in various culinary applications.
It originated in the Mediterranean and those cultures have long used it for culinary and medicinal reasons. It has not been spread and naturalized as an herb around the world, but still primarily grows in coastal climates and on riverbanks. It is also one of the main components of the alcohol absinthe, although the plant does not have hallucinogenic properties.
To grow fennel successfully, grow it in an open, sunny position. It requires rich soil for good bulb development so add plenty of manure. Fennel also likes the soil to be well-drained, so work everything through well to create a light and fluffy soil. It won’t grow well in clay or stony ground, or ground with lots of roots. If seeds are sown in spring, the bulbs will take about fifteen weeks to mature.
You can read more about fennel here.