Anise

Anise Anise (Pimpinella anisum) is an annual herb native to the Mediterranean region and Southwest Asia, known for its licorice-flavored seeds and aromatic leaves. It is a member of the Apiaceae family, which includes carrots, fennel, and parsley.

Starting Plants

Anise is typically grown from seeds, which should be sown directly in the garden after the risk of frost has passed. Seeds can also be started indoors 4-6 weeks before the last expected frost and transplanted outdoors when the seedlings are 2-3 inches (5-7.5 cm) tall. Anise prefers well-drained, fertile soil and full sun.

Hardiness

Anise is an annual plant that thrives in warm climates and does not tolerate frost. It grows best in USDA hardiness zones 4-9, but it can be grown as a summer annual in colder regions.

Plant Size

Anise plants can grow 1-2 feet (30-60 cm) tall and 6-12 inches (15-30 cm) wide, depending on the growing conditions. They have finely divided, feather-like leaves and small, white, umbrella-shaped flowers that appear in summer.

Harvesting

Anise seeds are typically harvested in late summer or early fall, about 4-5 months after planting. Wait until the seeds have turned brown and the seed heads have begun to dry, then cut the entire plant at the base and hang it upside down in a warm, well-ventilated area to finish drying. Once the seeds are fully dry, thresh them by rubbing the seed heads between your hands or in a paper bag.

Production

Anise is an annual plant that completes its life cycle in one growing season. However, it readily self-seeds, so new plants may appear in the garden the following year if some seeds are allowed to fall to the ground.

Seed Harvesting

To harvest Anise seeds, allow the seed heads to mature and dry on the plant. Once the seeds have turned brown, cut the entire plant at the base and hang it upside down in a warm, well-ventilated area to finish drying. Thresh the seeds by rubbing the seed heads between your hands or in a paper bag, then store the seeds in an airtight container in a cool, dry place.

Common Varieties

There are no commonly recognized varieties of Anise, as it is primarily cultivated for its seeds rather than ornamental value. However, some seed suppliers may offer selections with improved seed production or flavor.

Uses as Food

Anise seeds are widely used as a spice and flavoring agent in various cuisines around the world. They have a sweet, licorice-like flavor and aroma that is commonly associated with anisette, ouzo, and other[anise-flavored liqueurs. Anise seeds are also used to flavor breads, cookies, cakes, and candies. In herbal medicine, Anise is believed to have digestive, anti-inflammatory, and expectorant properties. The leaves can be used fresh as a culinary herb, adding a mild licorice flavor to salads, soups, and fish dishes.