Fennel is one of the oldest cultivated umbellifers of the Mediterranean and West Asia. Early forms emerged from wild Foeniculum species and were already used and refined in ancient cultures. Over regional cultivation and trade routes, different types developed over time, each suited to distinct uses. Their diversity ranges from aromatic bulb fennel to fine‑leaved spice fennel and particularly robust, tall leafy forms.

In subtropical climates, fennel thrives especially well during the milder seasons, though it can also be grown reliably in summer with consistent watering. In temperate regions, many of our traditional and historically preserved open‑pollinated varieties perform consistently, growing reliably from spring into autumn and forming uniform, aromatic bulbs or fine leafy shoots. Fennel shows excellent ecological adaptability and can be cultivated successfully in many climate zones when timed correctly.