Fennel
(Foeniculum vulgare). A hardy perennial herb, native of temperate Europe. North Africa, and Western Asia, now become naturalized in some parts of this country. It is cultivated for the use of its leaves in fish sauces and for garnishing. The stalks are sometimes blanched, and eaten either boiled or raw. The seeds are also used for flavouring. Fennel may be easily propagated by seeds or by division. The former may either be sown in drills 15in. apart, and the plants afterwards thinned to a similar distance, or be sown in a bed, and transplanted when large enough. If seeds are not required, the tops should be occasionally removed, as this will encourage the production of young leaves. a plantation will last for several years.