This fennel features delicate, feathery bronze/red leaves which have a pleasant aniseed flavour, but is not quite as hardy as the green type. The seeds and leaves can be used in pickles and cooking, and it grows to about 150cm.
Sow in spring, when the soil is warm, in shallow drills spaced well apart and covered with fine soil. Water well and thin or transplant when plants are large enough to handle. Full sun is needed with well-drained soil. Avoid clay soils. Harvest the leaves at any time and the seeds when ripe. Bulbs should be dug up in the autumn.
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