Anise is a flavorful, aromatic annual herb in the Apiaceae family, native to the eastern Mediterranean region and Southwest Asia. It's widely cultivated for its seeds, which are used as a spice in various cuisines around the world, and for its essential oil. Anise seeds have a sweet, licorice-like flavor and are often used in baking, cooking, and in the production of liqueurs such as ouzo, sambuca, and anisette.
Anise plants grow to about 18 inches to 2 feet (45 to 60 cm) in height and feature feathery, green leaves. The plants produce umbels of small white flowers followed by the grayish-brown, oval-shaped seeds. Anise is grown primarily for these seeds, although the leaves can also be used fresh in salads or as a garnish.
Anise (Pimpinella anisum)
Anise prefers full sun and requires at least 6 hours of direct sunlight daily for optimal growth and seed production.
The plant thrives in well-draining, fertile soil with a neutral pH. Prepare the garden bed by incorporating organic matter to ensure good soil fertility and drainage.
Water anise plants regularly to keep the soil evenly moist, especially during dry spells. However, avoid overwatering, as anise does not tolerate waterlogged soil.
Anise is a warm-season herb that grows best in temperate climates. It should be planted after the danger of frost has passed in the spring.
The plant is sensitive to cold temperatures and should be protected from frost.
Apply a balanced, all-purpose fertilizer sparingly at the time of planting. Anise generally does not require heavy fertilization, especially if grown in fertile soil.