An heirloom herb grown since antiquity, Anise produces delicate white blooms and sweet, licorice-flavored seeds prized for baking, teas, and classic culinary spice blends.
Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
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not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
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Description A classic of the ancient herb gardens, Anise (Pimpinella anisum) brings a fragrance as old as civilization itself. This heirloom herb, cultivated since antiquity for its sweet, licorice-like flavor, bears feathery, bright green foliage and delicate umbels of white flowers that beckon pollinators in midsummer. The seeds—oval, aromatic, and warm with spice—are prized for their use in confections, herbal remedies, and spirits from Mediterranean ouzo to French pastis.
Plants grow 18–24 inches tall, finely textured and elegant, with slender stems that sway in summer breezes. As the blooms fade, seed heads mature to a pale bronze, releasing their signature aroma when brushed or harvested. The entire plant—leaf, flower, and seed—offers subtle sweetness and medicinal warmth, ideal for teas, breads, and desserts.
Native to the eastern Mediterranean and cultivated for over 3,000 years, Anise was cherished by the Egyptians, Greeks, and Romans alike. It traveled along spice routes into Europe and the Americas, where it became a staple in apothecaries and kitchens. Though its kin, fennel and star anise, share similar notes, Pimpinella anisum remains distinct—lighter, purer, and more floral. To grow it is to tend a living thread of history, one that connects ancient herb lore with the fragrant heart of the garden.
Light Requirements: Anise thrives in full sun. Choose a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a neutral to slightly acidic pH (6.0-7.0). Ensure the soil is rich in organic matter for optimal growth.
Planting Seeds:
Timing: Sow anise seeds directly outdoors after the last frost date in late spring. Anise does not transplant well, so direct sowing is recommended.
Sowing Depth: Sow seeds 1/4 inch deep in the soil. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 6-12 inches apart to allow adequate space for growth. Rows should be spaced about 18-24 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, anise prefers moderate watering. Water deeply but infrequently, allowing the soil to dry out slightly between watering sessions. Overwatering can lead to root rot.
Temperature and Climate:
Preferred Temperature: Anise grows best in warm temperatures ranging from 70-80°F (21-27°C). It can tolerate cooler temperatures, but growth may be slower.
Fertilization:
Feeding: Anise is not a heavy feeder. Incorporate compost or well-rotted manure into the soil before planting. If needed, a balanced, all-purpose fertilizer can be applied once during the growing season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation. Thin to about 6-12 inches apart.
Pruning: Anise does not require much pruning. However, regular harvesting of the leaves can encourage bushier growth.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: Anise is relatively pest-resistant but can occasionally attract aphids and flea beetles. Use insecticidal soap or neem oil to control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases. Avoid overhead watering to minimize the risk of mildew and other fungal issues.
How to Grow Anise (Pimpinella anisum)
1. Site Selection and Soil Preparation
Anise thrives in full sun and light, well-drained soil. Choose a warm, sheltered location with minimal wind, as its slender stems can bend easily. Avoid heavy clay or shaded areas, which lead to weak growth and poor seed development.
Before planting, loosen soil to a depth of 8–10 inches and incorporate aged compost or well-rotted manure to enrich fertility. The ideal soil pH is 6.0–6.7, slightly on the neutral side.
2. Watering and Moisture Management
Anise prefers moderate moisture—consistent, but never soggy. Overwatering can promote root rot or damping-off.
Seedling stage: Keep the topsoil evenly moist until plants are well established.
Mature plants: Water deeply once or twice a week depending on weather. Allow the surface to dry slightly between waterings to strengthen roots.
Mulch lightly around the base to conserve moisture and suppress weeds without compacting the soil.
3. Temperature and Climate
Anise grows best in warm conditions, ideally between 70–85°F (21–29°C). It is sensitive to frost and prefers steady warmth through its growing period.
In cooler regions, sow once soil has fully warmed. In hot, arid areas, provide slight afternoon shade or companion plant near taller crops to shield from excessive heat stress.
4. Fertility and Feeding
Anise does not require heavy fertilization. Overfeeding with nitrogen produces lush foliage at the expense of seeds and aroma.
Before planting: Mix a small amount of balanced organic fertilizer or compost into the soil.
Mid-season: Apply a light side-dressing of compost or diluted seaweed/fish emulsion once flowering begins.
Avoid chemical fertilizers, as they can alter the plant’s delicate flavor and essential oil balance.
5. Spacing and Airflow
Space Anise plants 12–18 inches apart with rows 18–24 inches apart to promote airflow and reduce humidity-related disease. Crowded plants produce fewer flowers and are more prone to mildew.
Thin seedlings early to maintain this spacing, removing weaker plants to encourage stronger root systems.
6. Weed and Pest Management
Weed control is essential during early growth. Once established, the fine foliage naturally shades soil to suppress weeds.
For pests like aphids or whiteflies, use neem oil or insecticidal soap as needed. Encourage beneficial insects such as ladybugs and lacewings by planting companion herbs like dill, coriander, or fennel nearby.
7. Flowering and Seed Production
Anise blooms in delicate white umbels roughly 8–10 weeks after germination. Bees, hoverflies, and other pollinators flock to these blossoms, ensuring strong seed set.
Allow the flowers to mature and dry on the plant. Once umbels turn light brown and seed heads rattle when touched, it’s time to harvest.
8. Harvesting and Drying
Cut whole flower heads on a dry morning before dew sets in. Hang them upside down in paper bags in a warm, well-ventilated area for about one to two weeks.
Once dry, gently thresh or rub the umbels to release the seeds. Store clean seeds in airtight glass jars or envelopes away from heat and light. Properly stored, they remain flavorful for up to 3 years.
9. Companion Planting Tips
Anise pairs well with coriander, caraway, and dill, though it should not be planted too close to fennel, as they can cross-inhibit each other’s growth. It also helps attract beneficial pollinators and deter pests from nearby crops like lettuce and brassicas.
10. Season-End Care and Renewal
After seed harvest, remove spent stalks and compost them. Anise often self-sows if seeds are allowed to fall naturally, creating volunteer plants the following spring. In colder zones, collect seeds for replanting the next season.
Additional Tips — Anise (Pimpinella anisum)
Harvesting
Harvest Anise seeds once the flower umbels turn light brown and the seeds begin to rattle when shaken. This typically occurs 100–120 days after sowing. Cut the entire seed head on a dry morning before dew has settled, and hang upside down in paper bags or netting to catch ripening seeds as they dry. Once thoroughly dry, gently rub the umbels to free the seeds. Store only fully hardened, aromatic seeds for the best flavor and longevity.
For leaf harvest, pick tender foliage early in the season before flowering, as the leaves lose flavor once seed production begins.
Flavor & Culinary Notes
Anise offers a distinctly sweet, licorice-like aroma and flavor, used for centuries to flavor pastries, breads, and beverages. The seeds pair beautifully with citrus, honey, and mild cheeses, and are often used in both savory and sweet dishes across Mediterranean and Middle Eastern cuisines.
Toast lightly before grinding to release essential oils, or steep whole seeds in tea blends for a naturally soothing flavor. The leaves can also be used sparingly in salads or as a garnish for desserts.
Handling & Storage
Store dried Anise seeds in airtight glass jars in a cool, dark place. Avoid plastic containers, which can absorb or alter the aroma. Properly dried seeds will retain peak fragrance and potency for up to three years.
Do not refrigerate or freeze the seeds, as moisture condensation can reduce essential oil content. Keep away from direct sunlight to prevent fading and loss of flavor.
Growing & Maintenance
Support: Anise usually does not require staking but may benefit from light support in windy areas due to its slender stems.
Feeding: A light compost application midseason sustains steady growth. Avoid nitrogen-heavy fertilizers, which promote foliage over seed.
Watering: Maintain moderate moisture—avoid waterlogging or complete drying of the soil.
Weeding: Keep beds clean early in growth; once mature, Anise’s feathery canopy helps suppress weeds naturally.
Deadheading: For continuous bloom and to prevent self-seeding, remove spent flower heads before full maturity.
Seed Saving
Allow seed umbels to mature completely on the plant until dry and straw-colored. Harvest on a warm, dry day, cut the umbels, and air dry indoors for an additional week. Gently thresh and winnow to remove chaff.
Store seeds in airtight containers with clear labeling (variety and year). When kept in a cool, dry environment, Anise seeds remain viable for 3–4 years.
Container Tips
Anise grows well in containers at least 12 inches deep with light, well-draining potting mix. Water consistently, as pots dry faster than garden beds. Ensure full sun exposure for at least 6 hours daily to maintain strong flavor and essential oil concentration.
Common Pairings in the Garden
Plant Anise near coriander, caraway, or lettuce to attract pollinators and beneficial insects. Avoid growing directly beside fennel, which can compete for pollinators and release allelopathic compounds that may inhibit Anise growth.
Extended Season Care
In cooler regions, start indoors and transplant after frost to ensure a long enough growing period for seed production. Use mulch to maintain steady soil warmth and moisture during midsummer heat. After harvest, compost remaining stems and roots to replenish organic matter in the soil.
Common Pests & Problems — Anise (Pimpinella anisum)
Insect Pests
Aphids:
Small, soft-bodied insects that feed on tender growth, causing curling leaves and sticky honeydew. They may attract ants or promote sooty mold. Control with insecticidal soap, neem oil, or a strong water spray. Encourage ladybugs and lacewings for natural control.
Spider Mites:
Tiny pests that thrive in hot, dry weather, leaving fine webbing and stippled yellow leaves. Increase humidity and apply horticultural oil or neem oil to deter infestations.
Leaf Miners:
Larvae that burrow between leaf surfaces, leaving winding trails. Remove and destroy affected leaves to stop the cycle. Floating row covers can help prevent egg-laying.
Cutworms:
Nocturnal caterpillars that sever young stems at soil level. Use cardboard collars around seedlings and keep garden beds weed-free to reduce shelter sites.
Whiteflies:
Small, fluttering insects that weaken plants by feeding on sap and transmitting disease. Use yellow sticky traps and ensure strong airflow around plants.
Fungal & Bacterial Diseases
Powdery Mildew:
Appears as white, dusty patches on leaves and stems, reducing vigor. Improve air circulation and avoid overhead watering. Treat early with sulfur or potassium bicarbonate sprays if needed.
Downy Mildew:
Causes yellowing and grayish mold on leaf undersides during cool, damp weather. Space plants for airflow and water early in the day so foliage dries quickly.
Root Rot (Pythium / Rhizoctonia):
Occurs in poorly drained soil or overwatered beds. Prevent by planting in sandy, well-drained soil and avoiding waterlogged conditions.
Damping-Off:
Affects seedlings, causing sudden collapse and rotting at the soil line. Use sterile seed-starting mix, avoid overwatering, and provide steady airflow for young plants.
Physiological & Environmental Issues
Bolting:
In hot or dry conditions, anise may flower prematurely before full vegetative growth. Keep soil evenly moist and plant in early spring or late summer for best leaf yield.
Stunted Growth:
Often caused by compacted soil, nutrient deficiency, or cool weather. Loosen soil before sowing and maintain moderate fertility using compost or organic amendments.
Yellowing Leaves:
Indicates nitrogen deficiency or water imbalance. Apply compost tea or diluted fish emulsion and ensure consistent moisture.
Integrated Management Tips
Practice crop rotation every 2–3 years to prevent soil-borne disease buildup.
Maintain good air circulation and proper spacing (12–18 inches apart).
Avoid overhead watering to reduce fungal pressure.
Encourage beneficial insects like hoverflies, ladybugs, and lacewings for natural pest balance.
Inspect plants regularly, especially the undersides of leaves, and remove any infested or diseased tissue promptly.
Q: What makes Anise unique among herbs?
A: Anise is prized for its sweet, licorice-like flavor and aromatic seeds, which have been used in both cooking and traditional craft for centuries. Its delicate feathery foliage and clusters of white flowers also make it a charming ornamental for pollinator gardens.
Q: Is Anise the same as star anise or fennel?
A: No. While all three share similar flavor compounds (notably anethole), they come from different plants. Pimpinella anisum is the true culinary anise; star anise comes from a woody tree (Illicium verum), and fennel (Foeniculum vulgare) is a bulbous vegetable in the same family.
Q: Is Anise an annual or perennial?
A: Anise is an annual herb, completing its life cycle in one growing season. However, it readily self-seeds under favorable conditions.
Q: How tall does Anise grow?
A: Mature plants typically reach 18–24 inches in height, forming slender, upright stems topped with airy umbels of white blossoms.
Q: How long does it take for Anise to mature?
A: Anise reaches maturity in approximately 120–150 days from sowing, with seeds ready for harvest once the umbels dry and turn brown.
Q: What kind of soil does Anise prefer?
A: It thrives in sandy loam soil that drains well and warms quickly. Heavy clay or compacted soils can cause root rot and stunted growth.
Q: How much sunlight does Anise need?
A: Anise grows best in full sun, with at least 6–8 hours of direct light daily. Partial sun may reduce oil content and flavor intensity.
Q: How often should Anise be watered?
A: Keep the soil moderately moist during germination, then switch to deep but infrequent watering once established. Anise tolerates brief dry spells but dislikes soggy soil.
Q: When should I plant Anise?
A: Sow outdoors in spring after the last frost when soil temperatures have reached at least 60°F (16°C). Direct sowing is best, as Anise does not transplant well.
Q: How do I harvest Anise seeds?
A: Harvest when seed heads turn brown and dry. Cut entire umbels, place them in paper bags, and allow them to finish drying indoors before threshing and storing the seeds in airtight containers.
Q: What are common problems when growing Anise?
A: Overwatering and poor drainage can cause damping-off or root rot. Aphids, whiteflies, and spider mites are the most frequent pests but are easily managed with neem oil or natural predators.
Q: Can Anise grow in containers?
A: Yes—choose a container at least 8–10 inches deep with excellent drainage and use a light, sandy mix. Container-grown Anise benefits from consistent watering and full sun exposure.
Anise (Pimpinella anisum) is among the oldest cultivated herbs in human history, tracing its lineage to the fertile regions of the eastern Mediterranean and Southwest Asia. Ancient Egyptians grew it as early as 1500 BCE, where it was valued for both culinary and household uses. The Greeks and Romans later embraced anise as a flavoring for breads and liqueurs, often serving spiced anise cakes at the end of feasts to aid digestion—a tradition that evolved into the concept of “dessert.”
During the Middle Ages, anise spread across Europe through monastic gardens, prized not only for its sweet aroma but also for its ability to attract beneficial insects to crops. By the 16th century, it had become a staple of herb gardens throughout England and was eventually carried to the Americas by colonists, where it naturalized in select regions of the warmer South.
Culturally, anise represents a bridge between ancient Mediterranean flavor traditions and early European colonial herbcraft. Its seeds have flavored everything from bread, pastries, and teas to the iconic European spirits anisette, ouzo, and sambuca. In many traditional kitchens, it remains a beloved spice symbolizing hospitality and warmth.
Botanically, anise belongs to the Apiaceae family, alongside parsley, dill, fennel, and coriander. Its delicate white umbels and feathery leaves reflect its kinship with these aromatic herbs, while its distinctive licorice-sweet seeds mark it as a plant of both charm and utility.
To grow anise is to participate in an unbroken chain of human cultivation spanning over three millennia—a quiet act of continuity that connects today’s gardeners with the ancient farmers who first recognized the power of scent, flavor, and seed.
Seed Saving — Anise (Pimpinella anisum)
1. Selecting Plants for Seed Saving
Choose healthy, true-to-type plants with strong stems and uniform umbels. Select individuals that show vigor, consistent aroma, and typical height and leaf shape for the variety.
Mark desirable plants early in the season before flowering to ensure traceability. Avoid saving seed from weak or pest-damaged plants, as traits can carry over.
Because Anise is self-pollinating but can cross with other Pimpinella species, grow only one variety at a time or space separate varieties at least 800 feet (250 m) apart for purity.
Save from 10 or more plants to maintain genetic diversity and regional adaptation.
2. Harvesting Seeds
Allow the seed heads (umbels) to mature and turn light brown or tan on the plant. Harvest on a dry morning, cutting entire stems once most seeds rattle when shaken.
Avoid waiting too long—overripe seeds may shatter and fall to the ground.
Bundle harvested stems loosely and hang them upside down in paper bags or mesh sacks in a dry, airy place to catch any falling seeds as they continue to ripen.
3. Cleaning Seeds (Dry Method)
When fully dry, gently rub or thresh the seed heads to release the seeds.
Use a fine mesh sieve or gentle winnowing (pouring between containers in a light breeze) to remove chaff and debris.
If small plant material remains, roll the seeds between your palms—Anise’s oval shape separates easily from fine fragments.
4. Drying Seeds
Spread cleaned seeds in a single thin layer on parchment or mesh screens in a shaded, well-ventilated area.
Avoid direct sunlight, which can reduce essential oil content. Stir daily until seeds are fully hardened—dry enough to snap under pressure rather than bend.
This typically takes 7–10 days in warm, dry weather.
For humid climates, use a fan or food dehydrator set to no higher than 95°F (35°C).
5. Storing Seeds
Store fully dried seeds in airtight glass jars or paper envelopes labeled with the variety name and date.
Ideal storage temperature: 35–45°F (1–7°C) in a cool, dark place.
For long-term storage, include a silica gel packet or small pouch of baked rice to absorb moisture.
Properly stored Anise seeds remain viable for 3–4 years and aromatic for culinary use even longer.
6. Testing Seed Viability
Before sowing the next season:
Place 10 seeds on a moist paper towel.
Roll gently and seal inside a plastic bag.
Keep warm (70–80°F / 21–27°C) for 7–10 days.
Count sprouted seeds:
8–10 sprouts: Excellent viability
6–7 sprouts: Fair, sow more densely
Fewer than 6: Refresh seed stock
7. Preventing Cross-Pollination
Though primarily self-fertile, Anise can cross-pollinate through bees. For absolute purity:
Maintain at least 800 feet between varieties.
Use row covers or mesh bagging on selected umbels before flowering.
Save seed from several umbels across multiple plants to avoid narrowing the genetic base.
Recording small details ensures continuous improvement and local adaptation in your Anise line.
9. Organic Tips for Success
Use non-chlorinated or rainwater during rinsing or misting to preserve natural microbial balance.
Rotate Anise with non-Apiaceae crops (avoid carrot, dill, or fennel family members) to reduce pest and disease buildup.
After harvest, compost the remaining stalks and roots to enrich soil for next year’s herbs.
Always label immediately—unlabeled seeds are lost history.
Uses and Benefits of Anise (Pimpinella anisum)
Culinary Uses
Anise has been prized since antiquity for its sweet, aromatic, licorice-like flavor, which lends warmth and fragrance to a wide variety of dishes and beverages. The seeds, leaves, and stems each have distinctive uses in the kitchen, valued in Mediterranean, Middle Eastern, and Asian cuisines.
General Preparation Methods
Culinary Seeds:
Use whole or crushed Anise seeds to flavor baked goods such as cookies, breads, and cakes.
Light toasting before grinding enhances their aroma and sweetness.
Add to soups, sauces, and roasted vegetables for a subtle aromatic note.
Leaves:
Young Anise leaves have a mild, sweet flavor and can be used fresh in salads, egg dishes, or as a garnish.
Chop finely to add to herb butters, marinades, or vinaigrettes.
Beverage Use:
Commonly infused into teas, syrups, and cordials for its natural sweetness.
Anise seeds are a traditional ingredient in liqueurs such as ouzo, pastis, and anisette.
Preservation:
Dried Anise seeds retain their flavor for years when kept in airtight containers away from light and moisture.
Uses by Type
Seeds:
Used for baking, spice blends, and flavoring beverages. Perfect for herbal teas or spice infusions in honey and syrups.
Leaves:
Enjoy fresh for a light herbal accent in salads or as a topping for desserts and fruits.
Flowers:
Delicate and decorative, the umbels attract pollinators and may be used as natural garnishes or dried in arrangements.
Nutritional Benefits
Anise contributes gentle nutritional support without bold medicinal claims. The seeds provide:
Dietary Fiber: Aids digestion and supports overall gut balance.
Vitamins & Minerals: Contains small amounts of calcium, magnesium, iron, and vitamin B6.
Essential Oils: Naturally aromatic compounds that enrich food flavor and aroma.
When used in moderation, Anise enhances both taste and sensory experience in cooking without dominating other ingredients.
Cultural and Practical Benefits
Anise is among the world’s earliest cultivated herbs, grown for both its culinary and aromatic qualities. It represents the blending of ancient Mediterranean and Middle Eastern food traditions, linking growers to a history of flavor and fragrance cultivation.
Adaptability: Thrives in gardens, raised beds, and containers, making it accessible for small-space growers.
Seed Stewardship: An open-pollinated herb, Anise allows home gardeners to easily save seed and maintain their own aromatic line year after year.
Community Value: Its light scent and pollinator-friendly blooms contribute beauty and biodiversity to home gardens and herb plots.
Everyday Benefits and Kitchen Versatility
Anise pairs beautifully with fruits like apple, orange, and fig, and complements warm spices such as cinnamon, clove, and nutmeg. Its seeds can be blended into baking spice mixes, steeped for tea, or infused into syrups and jams.
Culinary pairings include:
Mediterranean: Biscotti, fennel salads, or honeyed pastries.
Middle Eastern: Seeded breads and aromatic spice blends.
European: Herbal liqueurs and spiced desserts.
Whether fresh or dried, Anise adds sophistication and warmth to both savory and sweet preparations.
Environmental and Garden Benefits
Pollinator Attraction: Anise flowers draw bees, hoverflies, and parasitic wasps, aiding nearby crops.
Companion Planting: Beneficial when grown near coriander, lettuce, and beans, but should not be placed close to fennel, which may inhibit its growth.
Soil Enrichment: After harvest, Anise’s fine roots decompose easily, returning organic matter to the soil.
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Alliance Of Native Seedkeepers
Anise Seeds
$200 USD
Unit price /
Unavailable
Description A classic of the ancient herb gardens, Anise (Pimpinella anisum) brings a fragrance as old as civilization itself. This heirloom herb, cultivated since antiquity for its sweet, licorice-like flavor, bears feathery, bright green foliage and delicate umbels of white flowers that beckon pollinators in midsummer. The seeds—oval, aromatic, and warm with spice—are prized for their use in confections, herbal remedies, and spirits from Mediterranean ouzo to French pastis.
Plants grow 18–24 inches tall, finely textured and elegant, with slender stems that sway in summer breezes. As the blooms fade, seed heads mature to a pale bronze, releasing their signature aroma when brushed or harvested. The entire plant—leaf, flower, and seed—offers subtle sweetness and medicinal warmth, ideal for teas, breads, and desserts.
Native to the eastern Mediterranean and cultivated for over 3,000 years, Anise was cherished by the Egyptians, Greeks, and Romans alike. It traveled along spice routes into Europe and the Americas, where it became a staple in apothecaries and kitchens. Though its kin, fennel and star anise, share similar notes, Pimpinella anisum remains distinct—lighter, purer, and more floral. To grow it is to tend a living thread of history, one that connects ancient herb lore with the fragrant heart of the garden.
