Fennel is an ancient Mediterranean herb with feathery foliage, yellow flower umbels, and a sweet anise-like fragrance that carries through the garden on warm days. It has long been grown for its leaves, pollen, seeds, and, in bulb fennel types, the swollen stem base used fresh or cooked.
In the garden, fennel is tall, graceful, and highly attractive to pollinators and beneficial insects. Herb fennel is usually grown for leaves, flowers, and seed, while Florence fennel is grown for its tender bulb-like base. Both need sun, steady growth, and enough room to develop their full shape.
Growing Guide
Timing
Direct sow fennel after the danger of frost has passed and the soil has begun to warm. Fennel grows best in mild to warm weather and develops most evenly when growth is not interrupted.
Florence fennel can be more sensitive to heat and stress, so it is often timed for a late-summer sowing and fall harvest in many regions. Herb fennel is more forgiving and can be grown through the warm season for foliage, flowers, and seed.
Sowing & Starting
Sow seeds about ¼ inch deep in prepared garden soil. Keep the seedbed evenly moist until germination, which usually takes one to two weeks.
Fennel develops a taproot and is usually best direct sown. Thin seedlings to about 12–18 inches apart for herb fennel, with more space for larger plants. Florence fennel should be spaced about 8–12 inches apart so the bases have room to swell.
If starting indoors, use individual cells or pots and transplant carefully while plants are still young. Avoid letting seedlings become root-bound.
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