Sativa - Tea fennel – Seeds

• Precious seed harvest: The ripe seeds are the heart of the plant. They are harvested from the second year of growth onwards and form the basis for classic fennel tea, which is known for its soothing effect on the stomach and intestines.
• Insect paradise: The large umbel flowers are an excellent source of nectar for bees. They provide an easily accessible source of nectar for honey bees, wild bees and hoverflies, and are also an important food plant for the caterpillars of the swallowtail butterfly.
• Aromatic variety: Whilst the seeds are used for tea, the delicate, fern-like foliage is excellent as a fresh herb for fish dishes, salads or quark-based desserts.

Cultivation & Location

Tea fennel is easy to care for, provided it has enough space to spread out:

• Location: Prefers full sun, warm and fairly sheltered spots.
• Soil: Well-drained, moderately nutrient-rich soil is ideal. Waterlogging should be avoided.
• Growth: It grows upright and forms clumps. As it grows quite tall, a spot at the back of the bed is recommended.
• Sowing: Direct sowing is possible from April onwards. Alternatively, the plants can be started off in pots and later planted out with ample spacing.

Key Planting Information

• Botanical name: Foeniculum vulgare
• Lifespan: Perennial (hardy)
• Sowing depth: 0.5–1 cm
• Spacing within the row: 50 cm
• Spacing between rows: 40 cm
• Heat requirement: Medium
• Nutrient requirement: Low to medium

Ecological contribution: Bee-friendly

This plant is classified as bee-friendly. At a time of dwindling biodiversity, fennel offers a reliable and high-quality source of energy for pollinators. The open umbels make it easy for both generalist and specialist insects to access the valuable nectar, which actively promotes biodiversity in your garden.

Harvesting tips

The seed heads are harvested as soon as they turn brown and the seeds are firm. It is best to cut off the entire umbels and leave them to ripen and dry in a shady, airy spot. Afterwards, the seeds can be easily shaken out of the umbels and stored for a long time in a dark container.