Pimpinella anisum is umbel-flowering and has been used as herb and medicine for thousands of years. It comes from the Eastern Mediterranean area. The taste of the seeds resembles liquorice.
It is an annual, 30-50 cm tall, graceful plant with beautiful white-rose umbels. Sow them directly in warm places but do soak them before sowing. They are sluggish while germinating. Harvest and dry the seed umbels when the plant begins to wilt. Anise needs a long summer to get enough time for ripe seed. They are mostly used as bread spice and flavouring for Anisette, Pernod and Ouzo. Fresh leaves and flowers are used together with sweet fruits and nuts. 350 seeds/g. One portion sows 6 m. directly. A portion has about 300 seeds.
|Scientific name:||Pimpinella anisum|
|Botanic family:||The Parsley Family - Apiaceae|
|Sowing depth:||1–2 cm|
|Germination time:||10–20 days|
|Plant spacing:||15-20 cm|
|Row spacing:||30 cm|
SowingSow them directly in warm places, 1-2 cm deep, but do soak them before sowing. They are sluggish while germinating.
SpacingKeep 15-20 cm between plants.
HarvestAnise needs a long summer to get enough time for ripe seed. Harvest and dry the seeds when the plant starts to wither.
Seed1 g contains 350 seeds.
A portion has about 300 seeds.