Pimpinella anisum

Anise, also known as aniseed, is a delicate annual herb from the eastern Mediterranean and parts of Southwest Asia, prized since antiquity for its sweet, liquorice-like flavour. Cultivated since Roman times, it became a staple in European and Middle Eastern kitchens and apothecaries, valued for both its culinary appeal and soothing medicinal qualities. The tall, airy plant with feathered leaves and white flower umbels belongs to the carrot family and can reach up to 2 metres in height under good conditions.

The seeds of anise are rich in essential oils, especially anethole, which gives them their distinctive aroma and taste. Traditionally used to flavour baked goods, sweets, and savoury dishes, they also star in classic liqueurs like ouzo, sambuca, and absinthe. Fresh leaves can be added to salads for a mild, sweet fennel flavour, and the seeds brewed into teas to ease digestion and bloating.

Anise seeds should be sown directly into warm, fertile soil in spring, once frost has passed. They do not transplant well due to their long taproot, so sow 6 to 10 mm deep where the plants will mature. Germination takes around 14 days, and success improves in soil with a pH between 6.3 and 7.0. Maintain even moisture during germination, especially in the early stages.

This herb prefers a full sun position in well-drained, moderately rich soil. Once established, it is fairly drought tolerant. Plants grow quickly and mature within 100 to 120 days. Harvest the seeds when the flower heads dry and begin to brown. Cut the heads and allow them to dry completely in a well-ventilated space before threshing.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds