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Aniseed
Pimpinella anisum
Aniseed has various medicinal and culinary uses. The herb has feathery green leaves with umbles of white flowers. The small seed-like fruit has a distinctive liquorice flavour and is fragrant. The leaves are used in the flavouring of alcoholic beverages such as raki and can also be eaten in salads. Anise is also used as an insect repellent.
Planning
Difficulty
Easy
Flowering time
Spring, Summer
Fruiting time
Autumn
Harvesting
Seeds are ready to harvest when they change from green to a grey-green. Remove flower heads and hang upside down over a container to collect the seed. Save the seed heads in a paper bag until they dry enough for the seed to fall out of the old flowers.
Propagation
Seed
Direct sow seeds in Spring mixed with sand, in rows 0.6-0.9 m apart, with seeds 30 cm apart. Sow seeds 1-3 cm deep. Germination takes 7-14 days. Sensitive to transplanting - sow them directly in the bed!
Special features
Repels harmful insects
Repels lice
Crop rotation
Anise is a medium feeder and needs a moderate amount of nutrients.
Drought resistant
Aniseed can tolerate periods of drought.
Geography
Origin
North Africa and the Middle East.
Natural climate
Mediterranean
Environment
Light
Full Sun
Soil moisture
Moist
Soil type
Clay, Loam, Sand
Soil PH preference
Alkaline, Neutral
Frost hardiness
Tender
Uses
culinary
The brown seeds are used to add a liqourice flavor to food and drinks.
medicinal
Anise aid with digestion, help to prevent diseases in the bronchial passways.
Notes
Culinary, medicinal
Personality
Family
Apiaceae
Flower colour
White
Scent
Mild
Problems
Alternaria blight, willow-carrot aphid, armyworm, cutworms, downy mildew, powdery mildew, root knot nematode, and rust.
Companion plants
Coriander, eggplant, peppers, lettuce, summer squash, brassicas
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