Fennel (Foeniculum vulgare Mill), originally from the Mediterranean region, has gained popularity in northern areas due to its high nutritional value, medicinal benefits, and distinctive aroma. It is not only a vegetable but also a valuable health supplement.
Fennel is a perennial herb that typically grows to a height of 30–45 cm. The stem is upright, branched, smooth, and covered with a waxy layer. The leaves are gray-green, with petioles that sheath the stem, and the leaf lobes are thread-like. The flowers form complex umbels and are yellow in color. The fruit is a double-achene, oblong in shape, with two seeds inside, and each seed weighs between 1.2–2.6 grams.
In terms of cultivation, fennel thrives in mild climates and is resilient to both cold and heat. In regions where winters are not too severe, it can be grown as a perennial. In northern Liaoning, the main growing seasons are spring and autumn. Fennel is adaptable to various soil types, but for optimal yield and quality, fertile land is recommended.
Soil preparation involves deep plowing and applying organic base fertilizer. About 2,500 kg of organic manure per 667 m², along with 20–30 kg of compound fertilizer, is ideal. Since fennel seeds are difficult to germinate, careful seedbed preparation is essential. The surface should be leveled for proper irrigation and moisture retention.
Cultivation methods include direct sowing or transplanting seedlings. The primary method is direct sowing, with row spacing of 15 cm. For spring fennel, sowing usually takes place in early April, while autumn fennel is planted in July or August. Seedling transplanting is commonly used for spring fennel, with seedlings started in greenhouses or small sheds around late March. Soaking seeds in warm water at about 40°C for 24 hours helps promote germination. Seeds should be kept at 15–20°C until they sprout. The sowing rate is approximately 2.5–3.0 kg per 667 m².
For autumn sowing, where high temperatures may slow germination, seeds can be soaked in low-temperature water or treated with gibberellic acid (500–600 ppm) for 12 hours. Sowing should occur when 80% of the seeds have emerged. After sowing, the soil must remain moist. Covering the surface with straw or wheat chaff helps retain moisture, regulate temperature, and protect against rain. Water gently once the top soil begins to dry, and remove the cover after 1–2 days when seedlings emerge.
Transplanted seedlings are typically moved to the field in mid-May, when they are 35–45 days old. Field management includes thinning, weeding, and controlled watering. When seedlings reach 10–12 cm, light watering combined with a small amount of nitrogen fertilizer is recommended. Harvesting occurs when plants are about 30 cm tall, yielding 1,500–2,000 kg per 667 m².
Fennel is rich in vitamins A and C, carotenoids, and calcium. Its seeds are widely used in both culinary and medicinal applications. They help relieve wind-phlegm, colds, and stomach pain. Specific uses include:
1. Improving digestion and nutrient absorption.
2. Alleviating cold symptoms by drinking fennel juice or adding it to soup to induce sweating.
3. Treating tonsillitis by gargling with a decoction containing fennel sap.
4. Drawing out pus by applying fennel paste to the affected area three times daily.
5. Relieving frostbite by applying fresh fennel juice and massaging the area.
Overall, fennel is a versatile plant with significant agricultural, nutritional, and medicinal value, making it a popular choice among farmers and consumers alike.
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