Herb – Anise

Description

50 Seeds per pack

(Pimpinella anisum)

Days to Maturity: 90-100 Days

Anise a dainty herb growing 18–24 inches tall, is one of England’s oldest known spices. Cultivated by the ancient Egyptians, Greeks, and Romans, anise has long been prized for its distinctive licorice flavor and medicinal properties. During the Middle Ages, its cultivation spread throughout Europe via trade routes, securing its place in culinary and herbal traditions. The plant features finely lobed, feathery green leaves, delicate white umbels of flowers, and oblong seeds commonly called “aniseed,” which are the primary prize for gardeners and cooks alike.

Historically, anise has been a staple in bread and sausage recipes in Italy and is widely celebrated for its ability to enhance both sweet and savory dishes. The plant’s name comes from the Greek “Anison” and Latin “Anisum,” reflecting its multicultural and widespread use in various countries.

The seeds of anise are intensely aromatic, having a bold licorice flavor with subtle hints of sweetness. They are a popular ingredient in teas, candies, and baked goods like pizzelle and pfeffernüsse. Ground seeds lend a unique twist to sausage blends and pair beautifully with orange and clove in spiced bread recipes.

Anise thrives in cooler weather conditions and may struggle in prolonged periods of heat. Provide partial shade during hot summer days to prevent stress and bolting. Its growth habit resembles dill, making it an easy and rewarding addition to any herb garden, and a good choice for beginner gardeners wanting to try out herbs.

Long valued for its medicinal properties, anise seed tea is a time-honored remedy for soothing digestion, relieving coughs, and easing menstrual discomfort. Chewing the seeds freshens breath, while infusions are known for their anti-inflammatory and antioxidant benefits.