Anise (Pimpinella anisum) is a graceful, feathery annual herb that has been cultivated for thousands of years. Known for its distinctive licorice-like flavor, anise is a key ingredient in many culinary traditions, enhancing dishes like cookies, bread, sausages, and cheeses with its sweet, aromatic taste. This ancient herb, highly valued by civilizations such as the Egyptians, continues to be prized for both its culinary and medicinal uses.
Native to Southern Europe and the Mediterranean, anise is often mistaken for Star Anise, though they are different species. The aromatic heirloom seeds of anise are used to brew teas or syrups. In the garden, anise plants produce clusters of delicate white flowers in late summer, attracting beneficial pollinators like bees. The seeds can be harvested for use in cooking and baking, while the fresh leaves and flowers add a fragrant touch to salads or as a garnish.
Common Names: Anise, Aniseed
Latin Name: Pimpinella anisum
Type: Herb
Life Cycle: Annual
USDA Zones: 4 - 9
Stratification: Not required
Germination Ease: Moderate
Sunlight: Full Sun
Moisture: Prefers consistently moist, well-drained soil
Soil: Rich, well-drained soil with a pH between 6.0 and 7.0
Height: 18-24 inches
Spread: 6-12 inches
Color: White flowers
Bloom Season: Blooms in late summer
Companion Plants: Suitable companions include coriander, beans, and peas.
Climate Adaptability: Thrives in warm, sunny conditions, particularly in areas with mild summers
~ Sowing ~
When to Start Inside: Start seeds indoors 6-8 weeks before the last expected frost date, especially in regions with shorter growing seasons.
When to Start Outside: Direct sow seeds in the garden after the last frost when the soil has warmed.
Sowing Instructions: Sow seeds 1/4 inch deep in well-drained soil.
Planting Depth: Sow seeds 1/4 inch deep.
Watering: Keep the soil consistently moist but not waterlogged during germination.
Light and Temperature: Anise requires full sun and warm temperatures, ideally between 70-75°F (21-24°C) for optimal growth.
Germination: Seeds typically germinate in 14-21 days under optimal conditions.
~ Transplanting Seedlings Outdoors ~
Timing: Transplant seedlings outdoors after the danger of frost has passed and when they have developed at least two sets of true leaves.
Location: Choose a sunny location with well-drained soil.
Spacing: Space plants 12 inches apart to allow for adequate air circulation.
Transplanting: Handle seedlings carefully to avoid damaging their delicate roots. Water well after transplanting to help establish the plants.
~ Growing ~
Watering: Water regularly to maintain consistent moisture in the soil, but avoid overwatering as this can lead to root rot.
Fertilizing: Anise benefits from a light application of compost or a balanced organic fertilizer at planting time.
Pest and Disease Management: Anise is relatively pest-resistant but may attract aphids or mites. Monitor plants regularly and use organic insecticidal soap if necessary.
Maintenance: Deadhead spent flowers to encourage continued blooming and prevent self-seeding if desired.
~ Harvesting ~
When to Harvest: Harvest anise seeds in late summer when the flower heads have turned brown and the seeds have fully matured.
How to Harvest: Cut the seed heads when they begin to dry, then allow them to finish drying in a well-ventilated area. Once fully dried, shake the seeds from the heads.
Drying and Storing: Store dried seeds in an airtight container in a cool, dark place. The leaves and flowers can also be harvested fresh for immediate use.
~ Seed Saving ~
Allow a few plants to mature fully and set seed. Once the seeds are dry and brown, collect and store them in a cool, dry place for future planting.
~ Additional Information ~
Forage for Pollinators: Anise flowers attract beneficial insects, including pollinators like bees.
Origin: Native to Southern Europe and the Mediterranean, anise has been cultivated for thousands of years and was highly valued in ancient cultures, including Egypt and Palestine.
Nomenclature: The genus name "Pimpinella" is of uncertain origin, while the species name "anisum" refers to its strong anise-like scent.
History: Anise was cultivated as early as 1500 B.C. by the Egyptians and was used as a currency in ancient Palestine. It was so valued in medieval England that King Edward I placed a tax on it in 1305 to fund repairs to London Bridge. Anise has been grown in the United States since the 14th century and is commonly used in various culinary and herbal applications.
Climate Adaptability: Anise thrives in warm, sunny climates, especially those with mild summers. It can be grown successfully in USDA zones 4-9.
