FENNEL. 



287 



Sow the seeds either early in the spring, or soon after 

 they are ripe, in a light soil. Thin, if crowded, and keep 

 clean. 



Aneihum F(£niculum-^'FE]SINEL, 



Fennel is a hardy, aromatic, perennial plant from the 

 South of Europe, growing wild on the banks of rivers, 

 and perhaps quite as properly belongs to the culinary as 

 the medicinal department of the garden. It has a finely 

 divided leaf, and tall umbel-bearing stems, crowned with 

 small yellow flowers. 



Culture. — Fennel will grow in almost any soil. It is 

 propagated by offsets, parting the roots, or by seed ; all 

 ^ which modes may be successfully practised at any time 

 between October and April. 



The best season, however, for sowing the seed is Avhen 

 it ripens in the fall. If planted, set them one foot apart. 

 If sown, in drills twelve inches asunder. The seed may 

 be soAvn moderately thick, about half an inch deep, and 

 the earth pressed upon them. When the young plants 

 are four or five inches high, thin them out to ten or twelve 

 inches. Those taken up may be planted out to enlarge 

 the bed. Water them freely, if the weather is dry. Keep 

 the plants free from weeds, which is all the cultivation 

 required. If the seed is not desired, the stems should be 

 cut down as often as they run up ; for, if allowed to ripen 

 seed, the old plants will last but few years. But this is of 

 little consequence, as plenty of self-sown seedlings will be 

 ready to take their place. Eight or ten roots are enough 

 for any family. It should be kept within proper limits, as 

 it is much inclined to spread. 



Use. — Fennel is a good deal used, in continental Europe, 

 in soups, fish-sauces, garnishes, and salads. It is also con- 

 siderably used in England, but less with us. The Italians 



