Complete Guide to Growing and Cultivating Herbs and Spices E-Book

Linda Gray

• Herausgeber: IMM Lifestyle Books
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 262

Beschreibung

Complete Guide to Herbs and Spices is a must-have book for all garden aficionados. Even if you don't have space for an outdoor garden, it's packed with practical information for propagating, growing, using and preserving herbs and spices in large or small spaces to help make you more self sufficient. While addressing both, author Linda Gray emphasizes clay pot and container gardening. Each plant profile contains growing advice for each herb or spice including how to prepare the soil, when to sow and plant, when to harvest and gather, and how to use each herb and spice in food. Herbs include aloe vera, basil, bay leaves, lavender, lemon balm, lovage, and more! Spices include caraway, chili peppers, garlic, horse radish mustard, poppies, saffron and more! Be inspired to create new culinary delights with herb and spice infused recipes, complete with beautiful full-color photography. Recipes include Aloe Vera Juice, Candied Angelica, Tomato and Basil Salad, Bouquet Garni, Blackberry and Apple Crumble, Borage Syrup, Dandelion and Burdock Beer, Caraway Seed Cake and more! Become more self-sufficient and one with nature when you grow and cultivate your own herbs and spices.

Leseprobe

Published 2024—IMM Lifestyle Books, an imprint of Fox Chapel Publishing, 903 Square Street, Mount Joy, PA 17552, www.FoxChapelPublishing.com

© 2024 by Linda Gray and Fox Chapel Publishing Company, Inc.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of Fox Chapel Publishing.

Print ISBN 978-1-5048-0136-2

eISBN 978-1-6374-1308-1

The Cataloging-in-Publication Data is on file with the Library of Congress.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

Contents

Introduction

Planning an Herb Garden

How to Begin

What to Grow

Where to Grow

Preparing the Space

Designing

Dealing with Pests

Recycle, Reuse, Restore

One Plant, Several Uses

Plant Diversity

Celery

Coriander

Fennel

Nasturtium

Herbs

Aloe Vera

Angelica

Basil

Bay

Blackberry

Borage

Burdock

Chamomile

Chervil

Chives

Comfrey

Daisy

Dandelion

Dill

Dog Rose

Echinacea

Feverfew

Lavender

Lemon Balm

Lovage

Marigold

Mint

Oregano

Parsley

Rosemary

Sage

Savory

Sorrel

Tarragon

Thyme

Violets

Watercress

Yarrow

Spices

Caraway

Chili Peppers

Fenugreek

Garlic

Ginger

Horseradish

Mustard

Poppies

Saffron

Cooking Conversion Chart

Further Reading

Useful Websites

About the Author

Introduction

Over the past couple of decades, processed sugars and excess salt have infiltrated our diets and changed the way we perceive pleasurable tastes. The increased focus on healthy eating and the popularity of growing your own food has helped promote the idea of exploring new tastes, and is steering the family’s taste buds away from sugary snacks to appreciating good food and natural flavors.

Herbs and spices that you grow yourself can do just that. Even if you have never grown a plant before, herbs are a good place to start, whether you have a large garden or just a windowsill. The difference between herbs and spices is simply the part of the plant used. The leaves and flowers of plants are generally regarded as the herbs while the seeds, roots, stigmas, and even bark are considered to be spices.

For thousands of years, herbs have been considered magical plants—humans have used them for millennia as food and medicine. Those who knew what to do with herbs were sometimes treated with suspicion and sometimes, they were revered.

Spices, on the other hand, were shrouded in mystery until recent times—their exotic nature and origins were mythologized by the spice traders over the centuries to keep the prices as high as possible.

In our present information-packed world, we can have it all, and growing herbs and spices at home is one of the most satisfying projects anyone can take on. The wonderful tastes of herbs and spices can encourage even the most jaded palate to enjoy good food again. And the healthier food we eat, the less we want the stuff that’s not so good for us.

Planning an Herb Garden

There’s a lot to be said for letting your garden grow wild to provide a mini ecosystem for bees, butterflies, and wildflowers. However, if you actually want to produce crops for you and your family to eat, it’s necessary to do a little planning.

An organic home garden filled with herbs and vegetables.

How to Begin

Herbs and spices can be grown in different places around the garden; for example, it’s always a good idea to have a basil plant growing with your tomatoes every year, but many herbs are perennial and will benefit from having their own space.

A custom-made herb garden can thrive for years with very little maintenance, given the right conditions and a little TLC from time to time. One of the best ways to maintain herbs is to actually pick and use them; it’s easy to overlook small herbs, but most will benefit if used regularly.

Herbs and spices are very accommodating plants and many will be happy in containers, so if you’re short of outdoor garden space, growing in pots is an ideal alternative. As with any sort of gardening, it’s best to first decide what you want to grow and then do a little research to make sure it’s feasible in your part of the world—growing mangoes outdoors in a cool, temperate climate is probably a non-starter!

What to Grow

The first step to planning your herb garden is to decide what to grow. Firstly, choose which herbs and spices your family likes to eat. The second consideration is your particular climate and soil, and then the space you have available.

The herbs and spices listed in this book are for culinary use, although most have other uses in preventative medicines and cures for minor ailments.

Aloe vera is a useful herb, especially in the kitchen, as the sap from the leaves can be used to soothe minor burns; it is grown commercially now for its healing properties and is added to many products.

If you use a lot of tomatoes in the kitchen, then basil is a must-have in your herb garden since it enhances the flavor of tomatoes, especially homegrown ones. Basil is an annual herb in moderate climates and needs to be sown every year, but other herbs—such as thyme, sage, and mint—will come up on their own year after year.

Read through the descriptions and growing requirements of the herbs and spices in this book and note the ones that appeal to you and that you think you might like to grow. A little planning goes a long way here, but don’t get bogged down in too much detail.

Where to Grow

Deciding where to grow your herbs and spices is the next most important step after choosing your seeds or plants. You might already have some idea from when you researched which herbs to grow—some may need to be grown indoors or in a greenhouse, while others may prefer full sun or partial shade. Always take into consideration the preferred environment for each plant. Some plants will run to seed in hot midday sunshine, but many need some sun during the day.

Preparing the Space

Although it’s not essential in most cases, you might check the pH balance of your soil since some plants won’t tolerate very acidic soil. Get the balance right and you will produce better crops. Avoid digging over a large patch as soon as the weather allows it. Unless you do a physical day job, the chances are that prolonged digging of heavy soil will result in an aching back and could put you out of garden action for weeks. It can also discourage you from continuing. Take it slowly if you’re preparing a large plot—a little digging every day will get the job done and it won’t feel so much like a chore.

Some people are put off by the idea of gardening because they have the impression that it’s backbreaking work, but this doesn’t have to be the case. If you’re physically challenged or aren’t inclined to get stuck into the digging, employ someone else to do the job for you, which will mean that you have all of the pleasures and not too much hard work! Or create raised beds, which need less maintenance and are easier to reach.

Remove any perennial weeds, large stones, and nonorganic debris from the soil and hoe or rake the soil to a fine consistency before planting young plants or sowing seeds.

Before you begin digging, make sure you have a plan in place that considers soil, sun, and other important factors.

Containers can vary, from ceramic planters to old kitchen items (as long as there is a hole at the bottom for drainage).

Designing

Space permitting, a specially designed herb garden is a delightful addition to any garden. It doesn’t have to be large—herbs are very accommodating and many will be happy to grow closely together in a small space. Herbs can be grown along the borders of a flowerbed, in a raised bed, or you could adopt the French potager design idea where vegetables are grown in small beds with herbs fringing the edges. This is a good plan when you grow other crops, since the strong scents of herbs and spices help deter bugs and viruses from fruit and vegetable plants. Otherwise, simply have an herb bed as small or large as your garden can cope with.

CONTAINERS

There are very few herbs that can’t be grown in containers. You can find containers in all shapes and sizes and a good garden center will have a variety to suit your particular needs. If you’re planning to grow plants in large containers or tubs, consider mobility. It may be worthwhile to invest in a pot mover if the plants need to be moved indoors or into a greenhouse or conservatory during the winter months.

Containers should be moved around from time to time to prevent insects and other wildlife taking up residence in or under the pot. They should always be well-drained and preferably placed on a stand to allow for air circulation and drainage. Never let your containers dry out. With a few rare exceptions, water is essential for the full development of your plants.

Look out for old pots and containers in charity shops or yard sales. A few antique-style pots artfully arranged on a patio planted up with thriving herbs can look spectacular. Plain pots can be painted or glazed and personalized to suit your outdoor décor or to enhance the color scheme in your kitchen.

Dealing with Pests

Herbs and spices are naturally a gardener’s friend, since many possess strong scents that deter several bugs, especially tiny but destructive aphids. Carefully position herbs around the garden, even if they’re in containers, to shield your vegetables and other crops from pests. Luckily, bees are very attracted to the flowers of herb and spice plants, so if you have a plentiful supply of these, bees will love your garden and help pollinate other crops.

One problem that never seems to go away is the slug and snail population. Given the chance, there are few young plants that slugs won’t eat. Protect your young plants in whatever organic way possible—a bowl of beer is said to distract slugs from plants, and crushed eggshells spread around the plants’ stems will stop these gastropods for a while. Dry sand spread in a similar way helps for a time, but as soon as it gets wet, slugs take no notice of it at all. You can also get the birds to help! Dig over a patch of ground and walk away, allowing the waiting birds to collect any unearthed slugs and snails or their eggs. If you can do this at the crack of dawn when the birds are hungry, so much the better.

The only downside is that encouraging the birds will also put your seeds at risk. When you start sowing and planting, use wildlife-friendly netting and cover all lines of seeds and young seedlings for a few weeks until plants are growing well.

Pest Control

Grow a couple of garlic plants in the rose bed and always include a few in the vegetable garden to deter aphids. A pot of basil growing on a windowsill will prevent flies from entering the house.

Bumblebees not only collect pollen, but can also detect its nutritional quality, which in turn helps them select the best plants.

Recycle, Reuse, Restore

A trip to the garden center can be expensive, even if you’re only stocking up on a few basic seed trays or pots. Before making an expensive trip, have a good look around your home—lots of packaging and containers can be utilized in the garden, and you will be doing your part for the environment, as well as saving some cash.

POTS

Save yogurt and dessert-type plastic pots throughout the year for seed sowing and bringing on seedlings. Wash and dry thoroughly and store in a recycling box until they’re needed. Punch holes in the bottom of each pot for drainage. Paper towel cardboard tubes and toilet paper rolls make perfect biodegradable pots. They will need cutting in half or trimming. Squash the tubes together in a tray when sowing seeds and they should last long enough to be planted straight out into the garden or re-potted.

TRAYS

Recent decorating projects may have left you with a couple of paint trays hanging around. Wash and dry well, punch a few holes in the bottom for drainage, and keep these in the recycle box. Ask your friends and neighbors if they have any spare paint trays they don’t want.

PLASTIC COVERS

A clear mineral water bottle cut in half can be transformed into two mini greenhouses and will protect individual plants from cold nights. Clear plastic sheeting from packaging should also be saved and can be turned into small makeshift cloches, which are invaluable in early spring.

CUTLERY

Keep a couple of old spoons or forks from the cutlery drawer for the garden. They’re ideal tools for tending to small plants in a greenhouse or potting shed. Look out for garden possibilities before you commit anything to the trash. Large clean tin cans and old metal buckets can be transformed into interesting planters once you’ve made some drainage holes in the bottom. Old chimney pots, wooden crates, and wine boxes all have garden use potential.

GET THE KIDS INVOLVED

Save lollipop and popsicle sticks, straws, and other paraphernalia for pot markers and seed rows. Getting the kids to collect stuff for a project now will help generate lots of interest in the garden later on.

A lot of garden tools don’t need to be complicated or expensive, so look around your home for anything you could use before going to the store.

One Plant, Several Uses

Many plants produce edible herbs as well as spices, so you’re able to use the plant to its full capacity. In some cases, plants can also be used as vegetables, making them three times as valuable. The four plants within this chapter are extremely versatile: celery and fennel can be used as a vegetable, a spice, and an herb, while coriander and nasturtiums can be used as an herb and a spice, and all are easy to grow in most climates.

Plant Diversity

Nature provides us with all the nutrients and vitamins our bodies need to be healthy and sometimes, plants we classify as common weeds are actually very worthy plants to grow and eat. Dandelion (Taraxacum officinale), for example, tends to grow as a weed in many habitats around the world and is difficult to get rid of in the vegetable garden. However, it’s also a very practical plant and can be used rather than dug up and thrown on the compost heap.

For example, the roots of dandelions can be roasted and used as a caffeine-free coffee substitute. Young dandelion leaves can be added to salads and if too bitter, the leaves can be blanched, much like spinach before eating. The sap from the stem is reputedly an effective cure for warts and verrucae. And last but not least, the flowers can be made into a delicious and healthy jam and also into dandelion wine.

If the simple dandelion can provide us with so many useful products, it’s no surprise that many other plants do the same. In this chapter, we look at four plants found in the home garden that will give you at least two products for the price of one.

CELERY (Apium graveolens)

(biennial—although some hybrids may be annual)

Although we consider it to be a vegetable, celery has been used as an herb for centuries. It was very important in Roman cuisine and was also used medicinally. Celery was developed and cultivated into the vegetable we know today during the seventeenth century in Italy and later became popular in other parts of Europe.

Celery herb grows wild in many parts of Europe, Africa, South America, and North America, but won’t develop the blanched stalk unless cultivated. Grown as a vegetable in the kitchen garden, a few leaves can be picked and used in the kitchen for flavoring before the stalks have matured.

Wild celery, Apium graveolens, is more resistant to pests and diseases than cultivated varieties.

GROWING ADVICE

Celery will grow well in most moderate climates, but needs to be kept warm while germinating and until the plants are strong enough to be put outside.

Start your seeds by sowing in seed trays full of seed compost. Check on the growing recommendations on the seed packet for your region, but generally, celery seed should be sown in early spring. Although the seed can take three or four weeks to germinate, seedlings tend to be prolific when they do start growing.

The plants will be in the tray for quite some time and the seed should be sown thinly. Make sure the soil is very moist and then carefully pull out a few seedlings, leaving space for the others to grow. Make sure you re-cover any exposed roots of the remaining plants.

The compost must be kept moist at all times, so if you’re starting them off in a warm conservatory or heated greenhouse, remember to water them regularly—a light spraying twice a day should be enough. The trays must also be well-drained. Celery won’t survive in waterlogged soil.

PLANTING OUT

When the plants get to about 4–6" (10–15 cm) tall, they should be planted out in rows in the garden. Wait until there’s no danger of a frost and the soil has warmed up a little before planting out.

One way to grow celery, if you want to cultivate the stalks as well as the leafy tops, is to plant in trenches. Prepare the ground well, removing any perennial weeds and large stones, then add some well-rotted compost to the soil. Make a trench and plant the celery, leaving about 12" (30 cm) between plants. If you’re growing for the foliage alone, the plants won’t need earthing up later in the year, and planting in a trench isn’t necessary. Leave about 6–8" (15–20 cm) between each plant and plant in lines or in the herb garden.

To earth up celery plants, pull the earth gently from the surrounding area to cover the stalks. Use a light rake, but be careful not to damage the plants. Some growers tie the celery stalks together to prevent them drooping and exposing the inner stalks.

Without the need for perfectly blanched celery stalks, the celery herb will grow happily in a well-drained container, as long as it gets regular water and is kept weed-free. Start using the leaves as soon as the plants are growing well.

Celery takes a long time to get going and the plants will last most of the year. Some varieties will carry on producing leaves into the following year before going to seed. Celery won’t tolerate a frost, so if you have your plants outside, bring them in as the nights start getting colder. Blanched celery stalks must be harvested before the cold nights arrive.

Container Growing

Celery will grow readily in containers or large pots. Fill well-drained pots with fresh compost and allow 6–8" (15–20 cm) around each plant. Water your containers well after planting and regularly throughout the summer. Keep your plants in a sunny spot on the patio or balcony. They can be grown indoors as long as they have enough light and water. Before the first frosts, plants should be brought inside if possible and kept in a sunny spot in the house or warm greenhouse. Keep the pots watered and the plants will not only flower the following year, but they may also provide fresh celery leaves throughout the winter months.

Always use caution and be gentle when digging up plants to avoid harming the roots.

Always double check on your seed packet for your regional growing recommendations. There are many different varieties of celery available, and some will be more suitable to your needs than others. Note: Seed sold for cultivation should never be used medicinally.

HARVESTING AND STORING

Collect seed as it ripens in the autumn and use for flavoring. Leaves can be dried successfully and stored in a jar out of direct light. As with most herbs, the leaf is best used fresh. Celery leaf is stronger in taste than the stalks.

MEDICINAL USES FOR CELERY

Celery is used in Ayurvedic medicine for bronchial problems, including asthma, wind, and as a nerve tonic. Seeds collected when ripe are used to distil into oil and dried into powders.

RECIPE IDEAS

Celery is known for its value in a calorie-controlled diet, but in case you just want to enjoy and ignore the calories, try spreading the inside of a celery stalk with cream cheese or peanut butter. It’s delicious!

Celery Soup

If you have a great crop of celery and want to use some up quickly, try this delicious soup!

Ingredients

•  1 large head of celery, trimmed and sliced

•  1 large onion, finely chopped

•  2 leeks (white parts only), sliced

•  2 tablespoons butter

•  1¾ cups vegetable stock

•  1¼ cups milk (optional)

•  ¼ cup heavy cream (optional)

•  Seasoning of choice

•  Fresh parsley or other preferred herbs

Directions

1. In a large pan, melt the butter and gently cook the celery, onion, and leeks. Cook for about 10 minutes on a low heat to soften, but don’t let the vegetables brown.

2. Add the stock and any chopped fresh herbs or dried herbs you may have and bring to a boil.

3. Reduce heat slightly and simmer for about 25 minutes or until vegetables are soft.

4. Either season with salt and pepper and serve immediately or . . .

5. Put soup into a blender and process to a smooth purée.

6. Return to the pan and add milk. Bring to simmering and cook gently for about 10 minutes, stirring from time to time. Season with salt and pepper.

7. Serve hot with a swirl of cream and maybe a couple of celery leaves to garnish.

CORIANDER (Coriandrum sativum)

(annual)

Although we think of mint and parsley as being the most common everyday herbs, coriander is perhaps the most widely used throughout the world. The fresh leaves are added to many dishes, adding a unique, spicy flavor, and the pungent seeds are used in pickling or left whole in curries and spicy stews. The seeds are also used in sweet dishes and coriander seed has been traditionally used in breads to aid digestion and improve taste.

Coriander has been used for centuries as a flavoring herb. The Egyptians and ancient Greek physicians used it in many medical preparations. Chinese cultures believed it bestowed immortality and there have been findings of coriander seeds in tombs from over 5,000 years ago.

It is thought to be native to southern Europe and parts of Asia. The Romans spread the word about coriander throughout Europe and it now grows wild in many regions.

GROWING ADVICE

Coriander seed can take a little while to germinate. The seed should be sown in situ, as seedlings don’t transplant well. Prepare the ground by digging over and removing any perennial weeds and large stones. Rake to a fine consistency and sow the seeds 1½–2" (4 cm) apart in drills about ½" (1 cm) deep.

If you’re growing coriander for the seed, you can encourage the plant to seed quickly by planting in a sunny position. The plants grown for foliage would appreciate a little shade during the hottest part of the day. When your plants start producing flowers, pick them off to encourage more leaf growth, or leave them to mature and produce seed.

Sow a short line every few weeks to keep a constant fresh supply, starting in early spring. If there’s a frost expected, cover with a cloche overnight. Coriander seed can also be sown by scattering over a prepared bed and gently raked over. Try this if you have plenty of seed to spare when it won’t matter too much if the birds get a few or the cat digs them up. Keep plants weed-free and watered well during very hot periods. When the plants are a couple of inches high, they should be thinned to about 8" (20 cm) of growing space per plant.

Coriander seeds are an excellent source of vitamin K, which supports bone and heart health, as well as helping your blood clot to prevent excessive bleeding after a wound.

Coriander, like many herbs, thrives in containers or pots as long as they’re well-drained and kept watered. Keep a pot on the windowsill in the kitchen.

Once established, a coriander bed can last for many years. Although an annual plant, it will reseed itself if the temperature doesn’t drop too low. Left to get on with it, a coriander patch can scatter itself to all parts of the garden, but it’s not an invasive plant like mint. If it’s in the way, pull it up and use it in the kitchen. Sow a short line of seed in the vegetable plot and look after it for the first year, and—with a little luck—it will keep coming back every year. Coriander has a strong smell and deters aphids and other pests in the garden.

The seeds are easy to collect. Keep some for cooking and some to plant the following spring. If you use your own seed for planting, sow a lot more than you would with a packet of hybrid seeds, as germination may be more erratic.

Coriander is fairly hardy and the only thing to watch out for is bolting in the hot sun. For harvesting seeds rather than leaves, that won’t be a problem, but if you’re growing coriander specifically for the foliage, protect from full sun in the middle of the day.

Container Growing

Coriander grows well in pots and containers that are well-drained and filled with fresh compost. As the seedlings don’t transplant well, sow a few in each pot and keep one or two plants to grow on, depending on the size of the pot. Seeds can be sown in biodegradable pots and then the whole pot planted in a larger container later. Be careful not to damage roots and water well after planting. Keep pots in a sunny spot, although a little shade is necessary for leaf production. Coriander plants will often thrive on a sunny windowsill. Don’t forget to water them.

If your plants seem unhealthy, feed with an organic fertilizer every couple of weeks until they pick up. Avoid adding any other nutrients as this can affect the taste of the herb.

HARVESTING AND STORING

Coriander seed is used in kitchens all over the world. Wait until the seed is fully mature before storing. Lay a piece of card or cloth around the plant when you see the seeds starting to turn brown and then simply collect them as they fall.

The leaves can be dried and stored for many months before they lose flavor. Hang stalks upside down in a dark airy place in paper bags indoors until dry. Crumble and keep in an airtight jar out of direct light. Label.

MEDICINAL USES FOR CORIANDER

Although the Chinese have believed coriander bestowed immortality, it has yet to be proven! It does, however, aid digestion by chewing seeds and adding them to food. The bruised seeds are made into preparations for easing rheumatic pain.

RECIPE IDEAS

Coriander is sometimes known as the curry herb because it adds a mild curry spice taste to your meals. Add fresh chopped coriander to soups, stews, casseroles, and even bread.

A Quick Chicken Curry Cheat

In a large pan, fry diced chicken for a few minutes then add a tin of chopped tomatoes and cook gently until chicken is cooked through, adding a little stock if needed. Then, stir in a handful of chopped fresh coriander and cook for another minute or two. Serve with rice or jacket potato.

Carrot and Coriander Soup

This recipe is a personal favorite of mine. (Serves 4)

Ingredients

•  1 pound carrots, peeled and sliced

•  1 onion, peeled and chopped

•  About 2 pints vegetable stock

•  A little cooking oil

•  A large bunch of fresh coriander, washed and chopped

•  Seasoning (salt and pepper)

Directions

1. In a heavy-bottomed saucepan, heat the oil and cook onions and carrots for a few minutes, stirring so as not to burn. The vegetables need to have started to soften, but not yet browned, about 3 or 4 minutes.

2. Stir in any seasoning you prefer and cook gently for another minute. Stir well.

3. Add the vegetable stock. Bring to a boil and simmer until the vegetables are tender, about 15 minutes.

4. Process in a blender or use a hand blender until smooth.

5. Reheat gently in the pan and stir in the fresh chopped coriander. Serve while hot.

FENNEL (Foeniculum vulgare)

(biennial, perennial, and sometimes cultivated as an annual)

Fennel is indigenous to Mediterranean areas, but has spread over many parts of the world. The ancient Chinese believed fennel would cure snake bites and the ancient Greeks believed it to be a helpful slimming aid. There seems to be a revival of that opinion in recent years. Fennel certainly aids digestion and helps improve appetite.

In Medieval times, fennel was an herb used to repel witches and has also been used as an insect repellent. It can cause other plants to run to seed or even die back entirely. Fennel works best in its own space. The plants can grow to 7' (2.1 m) tall and cover a large area.

Fennel is a multi-purpose plant. The seeds, leaves, and bulbous root are all edible. It’s unlikely that wild or home-cultivated seed will grow into a plant capable of producing a large bulbous root, but it will produce plenty of foliage. Buy hybrid seeds to cultivate the root.

GROWING ADVICE

Fennel is one of the easiest of herbs to grow if you’re planning to use the leaves only. Producing a healthy swollen fennel bulb takes a little more practice. The only problem with fennel is that it tends to bolt (run to seed) fairly quickly in the hot sun and sometimes when transplanted.

Give your plants lots of water and keep shaded from the midday sun for a week or two until they get established. Sow seed indoors in early spring. Use bio-degradable pots, if possible, to reduce the risk of root damage when replanting. Fill pots with fresh potting compost, and make sure whichever type of pots you use are well-drained.

Keep warm and watered. Compost should be kept damp, but not wet. When all danger of frost has passed, normally in late spring to early summer, plant out in the garden. Choose a sunny spot at the back of a bed. The plants grow very tall and will shade lower-growing herbs or flowers. Fennel shouldn’t be grown near tomatoes, beans, coriander, or many other plants. It’s best grown on its own or perhaps with dill.

Fennel was one of the herbs held sacred by the Anglo-Saxons and it has been considered a powerful medicinal herb for centuries.

Several fennel recipes call for the bulb, and because it can be expensive to buy, it’s best to grow at home.

Dig over the ground, fairly deep, if you’re growing fennel for the root as well as the leaf. Remove any large stones and perennial weeds. Clean the ground of any non-organic debris and rake over until the soil is fine and ready for sowing. Make sure the soil is well-drained and preferably on the light side. Fennel isn’t fond of heavy clay soil. If you have heavy soil, a little sharp sand mixed into the soil first will help. You can plant seed directly outside, as long as the nights aren’t too cold and there’s no possibility of a frost. Sow your seed according to the manufacturer’s recommendations on the seed packet.