Fennel

Fœniculum.

Three species of Fennel are cultivated, differing not only in habit, but, to some extent, in their properties. The stems vary in height from two to four feet, and are smooth and branching; the flowers are yellow, in terminal umbels; the seeds are oval, ribbed, or furrowed, generally of a light, yellowish-brown color, and retain their vitality from three to five years.

Soil, Sowing, and Culture.—A light, dry soil is best adapted to the growth of Fennel; though it will thrive well in any good garden loam. It is generally raised from seeds, which may be sown in August, just after they ripen, or in April and May. They are generally sown in drills fifteen or eighteen inches apart, and about three-fourths of an inch deep,—the young plants being afterwards thinned to twelve or fifteen inches apart in the drills; or a few seeds may be scattered broadcast on a small seed-bed, raked in, and the seedlings, when two or three inches high, transplanted to rows, as before directed.

Fennel is sometimes propagated by a division of the roots and by offsets. This may be performed either in spring, summer, or autumn. Set the roots, or shoots, fifteen inches apart in each direction; and they will soon become stocky plants, and afford an abundance of leaves for use. When cultivated for its foliage, the flowering-shoots should be cut off as they may make their appearance, to encourage the production of fresh shoots, and to give size and succulency to the leaves.

The species and their peculiar uses are as follow:—

Common or Bitter Fennel.

Fœniculum vulgare.

A perennial species, with deep, strong, fleshy roots; stem three or four feet high, with finely divided leaves. The flowers are put forth in July, and the seeds ripen in August: the latter are about one-sixth of an inch long, of a greenish-brown color, and, in common with the leaves, of a decidedly bitter taste.

Soil, Sowing, and Culture.—This species may be grown in almost any soil or situation. Sow the seeds soon after ripening, or early in spring. The plants require no other care than to be kept free from weeds.

Use.—The young leaves are used for flavoring soups and sauces, and are sometimes mixed in salads. The seeds are carminative, and the roots and leaves have reputed medicinal properties.

Dark-Green Leaved. Loud.

A variety with deep-green foliage. Its uses, and modes of culture, are the same as those of the foregoing species.

Florence Or Italian Fennel. Mill.

Finochio. Sweet Azorian Fennel. Fœniculum dulce.

Quite distinct from the Common Fennel, and generally cultivated as an annual. The stem, which is about eighteen inches high, expands near the surface of the ground; and, when divided horizontally, presents an oval form, measuring four or five inches in one direction, and two inches in the opposite. The flowers are produced in umbels, as in the other species. The seeds are slender, yellow, somewhat curved, sweet and pleasant to the taste, and of an agreeable, anise-like odor.

Sowing and Culture.—The plant should be grown in well-enriched, mellow soil. Sow the seeds in April or May, thinly, in shallow drills from eighteen inches to two feet apart. Half an ounce of seeds will be sufficient for fifty feet of drill; or, by transplanting when they spring up too thickly, will furnish seedlings for a hundred feet.

The plants should be eight or ten inches apart; and, when the stems have attained a sufficient size, they should be earthed up for blanching, in the manner of Celery. Two or three weeks will be required to perfect this; and, if properly treated, the stems will be found white, crisp, tender, and excellent.

Plants from the first sowing will be ready for use in July and August. For a succession, a few seeds may be sown in June, or early in July.

Use.—The blanched portion of the stem is mixed in soups, and also used as a salad. It is served like Celery, with various condiments; and possesses a sweet, pleasant, aromatic taste.

It is a popular vegetable in some parts of Europe, but is rarely cultivated in this country.

Sweet Fennel. Mill.

Malta Fennel. Fœniculum officinale.

By some writers, this has been described as a variety of the Common Fennel; but its distinctive character appears to be permanent under all conditions of soil and culture. The leaves are long and narrow, and, compared with those of the last named, less abundant, and not so pointed. The stem is also shorter, and the seeds are longer, more slender, and lighter colored.

Sowing and Cultivation.—It is propagated and cultivated as the Common Fennel.

Use.—It is used in all the forms of the last named. The seeds have a sweet, pleasant, anise-like taste and odor, are strongly carminative, and yield an essential oil by distillation.

Lavender.

Lavendula spica.

Lavender is a hardy, low-growing, shrubby plant, originally from the south of Europe. There are three varieties; and they may be propagated from seeds by dividing the roots, or by slips, or cuttings.

The seeds are sown in April or May. Make the surface of the soil light and friable, and sow the seeds in very shallow drills six inches apart. When the seedlings are two or three inches high, transplant them in rows two feet apart, and a foot apart in the rows.

The slips, or cuttings, are set in April, two-thirds of the length in the soil, and in rows as directed for transplanting seedlings. Shade them for a few days, until they have taken root; after which, little care will be required beyond the ordinary form of cultivation.

The roots may be divided either in spring or autumn. Though Lavender grows most luxuriantly in rich soil, the plants are more highly aromatic, and less liable to injury from severe weather, when grown in light, warm, and gravelly situations.

Use.—Lavender is sometimes used as a pot-herb, "but is more esteemed for the distilled water which bears its name, and which, together with the oil, is obtained in the greatest proportion from the flower-spikes which have been gathered in dry weather, and just before the flowers are fully expanded. The oil of lavender is obtained in the ratio of an ounce to sixty ounces of dried flowers."—Law.

"In the neighborhood of Mitcham, in Surrey, England, upwards of two hundred acres are occupied with Lavender alone."—Thomp.

Varieties.—

Broad-Leaved Lavender. Mill.

Spike Lavender.

Compared with the Common Lavender, the branches of this variety are shorter, more sturdy, and thicker set with leaves; the latter being short and broad.

The Broad-leaved Lavender rarely blossoms; but, when this occurs, the leaves of the flower-stalk are differently formed from those of the lower part of the plant, and somewhat resemble those of the Common variety. The stalks are taller, the spikes lower and looser, and the flowers smaller, than those of the last named.

Common or Blue-Flowering Lavender.

Narrow-leaved Blue-flowering.

A shrubby, thickly-branched plant, from a foot to upwards of three feet high, according to the depth and quality of the soil in which it is cultivated. The leaves are opposite, long, and narrow; flowers blue or purple, in spikes.

The whole plant is remarkably aromatic; but the flowers have this property in a greater degree than the foliage or branches. The plants are in perfection in July and August, and are cut for drying or distillation, close to the stem, as the blossoms on the lower part of the spikes begin to change to a brown color.

Narrow-Leaved White-flowering.

A sub-variety of the Common Lavender, with white flowers. It is of smaller growth and less hardy than the last named, though not so generally cultivated. Its properties and uses are the same.