Beautiful bronze-tinged, feathery foliage and a light, airy habit, perfect for borders or as a fabulous feature plant. Bronze Fennel, Foeniculum vul. ‘Purpureum’, is a perennial. The leaves can be chopped and used in a variety of dishes, such as potato salads, herb butter, cream cheese, soups (hot or cold), and to enhance grilled meats and fish (more ideas below). This plant is loved by bees and beneficial insects.
🌱 Seasonal Growing Guide
SPRING
From March to July, sow in plug trays, cover with perlite or similar, and provide bottom heat to encourage germination.
Transplant into pots or the garden once plants are large enough and the soil has warmed.
SUMMER
Pick young stems and leaves for culinary use.
AUTUMN
Divide established plants to encourage fresh growth.
WINTER
Tidy up older plants, as fennel will die back into the ground during the colder months.
📌USES
Culinary: Fennel goes very well with fatty meats such as pork or in stuffing for poultry & lamb. Try cooking fish on a bed of fennel sticks. You can infuse oil or vinegar with fennel leaves.
For dyeing: use fresh whole shoots of Bronze Fennel from spring to autumn to create beautiful, natural golds and browns.
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