Organic Herb Anise (a)

Anise
pimpinella anisum
Approx. 380 seeds per g

Anise belongs to the Apiaceae/Umbelliferae family as it’s related to dill, caraway, cumin, and fennel. It is a quick growing annual herb with round, toothed lower leaves and feathery upper leaves. The small, white flowers appear in clusters in late summer. The seed needs a good summer to ripen and is very aromatic, reminiscent of liquorice. Anise has been grown for centuries and there are records of it being cultivated by both the Romans and the Egyptians. It is also used in some beverages and is one of the flavourings in ouzo.

How to grow:
Sow the seed between March and May directly into the growing site. It needs full sun and protection from winds and prefers a well drained alkaline soil. Thin the seedlings to about 20cm (8″) apart. Grows to 30cm or so in height. Harvest the seed heads when the seeds begin to ripen and go brown.

Pests and diseases:
Anise has few pests and diseases to worry about but slugs can be a problem at the seedling stage.

How to use:
The leaves can be added to salad and fruit salad and used as a garnish. The seed has been used medicinally in many ways but are used mainly in cooking. The seed aids digestion and are used in breads, cakes, biscuits, baked apples and pears. Recipes also include them with some vegetables like cabbage and beetroot.