Item Tag: Anise

ANISE SEEDS, 100 Seeds, Pimpinella anisum, Medicinal/Culinary Herb Seeds, Organic, Heirloom Easy to grow, This is different from Star Anise. Anise has a flavor that resembles licorice. Anise (Pimpinella anisum) is an annual that can grow up to 2 feet tall. This herb, which can be used for medicinal and culinary purposes, with its clusters of white flowers, can add ornamental value to a garden as well. Anise seeds can be used to flavor soups, cakes, candies and curries. Native to Egypt and the Mediterranean region, anise can be grown in California and areas of the United States within USDA plant hardiness zones 4 through 9. Growing anise from seed is best done in permanent containers or directly in the garden, because the herb doesn’t transplant well. PLANT TYPE: Annual SCIENTIFIC NAME: Pimpinella anisum MATURE PLANT SIZE: 18 to 24 inches high x 12 inches wide LIGHT: Full Sun FLOWERING PERIOD: July to August SOIL TYPE: light, dry, well-drained soil pH RANGE: 6.0 KNOWN PESTS: None KNOWN DISEASES: None OVERVIEW: This herb has a woody root that produces a round, grooved, branched stem. The coarse-toothed lower leaves are round to cordate with long petioles. The upper leaves are feathery, delicate, and pinnately divided. Leaflets may be toothed or toothless. The small flowers are white to yellowish white with petals that are held in compound umbels. The brown fruit is ovate, downy, flattened, and 1/8 inch long. Anise is native to the Middle East. Although its name does not have a particular meaning, the plant itself is associated with health and is thought to aid digestion. It has been cultivated for much of recorded history. Hippocrates recommended it for coughs, and the Roman scholar Pliny used it as a breath freshener. PROPAGATION / SOWING: Seeds sown directly into the ground. Sow seed 1/2 inch deep outdoors in spring. Does not transplant well. Rows 2.5 to 3 feet apart. COMPANION PLANTING: Anise seed will germinate more rapidly if sown near coriander. It has been shown that the presence of coriander improves the actual seed formation of the anise plant. CARE & GROWING: This spindly plant needs protection from winds and plenty of sunshine to promote healthy growth. Its fragile, tender seedlings do not transplant well. Add fertilizer only if the soil is extremely poor, and add lime if the pH is very acidic. Water regularly in hot, dry weather, preferably in late afternoon or evening to avoid scorching the plant. HARVESTING: After the flower umbels have become heavy with ripe brown seeds, cut the heads off before they drop. Place them in a single layer on a paper towel or plate in a dry place. If possible, expose to direct sunlight to allow the seeds to completely dry out. When the seeds are crisp and dry, rub between palms to separate the seed from the hull, sieve to ve seeds from the husks, and store in airtight containers. USAGE: Aromatic, culinary, and medicinal.Anise may be used for its aromatic qualities in oil and potpourris. Crushed seeds are added to sachets. The licorice flavor complements eggs, fruit, cheese, pastries, cakes, and cookies. The leaves are used in salads or as a garnish and dried for teas. The seed is used whole or ground. Anise is reported to have some medicinal qualities. NOTES: Seeds germinate readily in flats, but anise transplants poorly.