Anise Seeds

Anise spice from Pimpinella anisum. Scientific identity: Pimpinella anisum L. Edible part: Dried fruit commonly sold as anise seed. Exact source form: Anise seed spice corresponding to the retained USDA FoodData Central record.

A small aromatic seed with a clean licorice-like flavor used in breads, sweets, teas, and savory spice blends.

Common name

Anise Seeds

Scientific name

Pimpinella anisum

Family

Apiaceae

Edition

Core Edibles

Flavor

Licorice-like · sweet · aromatic

Texture

Small · crisp seed

Season

Dried pantry spice

Best storage

Airtight · dark · dry

Great for

Bread · tea · baking

Know this

Not the same plant as star anise

Anise is an annual with a taproot and dislikes transplanting. It is not star anise and is not the same plant as fennel.

START WITH

Culinary anise seed sold for planting (Pimpinella anisum)

CLIMATE

A sunny season with about 100–120 frost-free days

LIGHT

8 hours of direct sun if possible

SOIL

Loose, well-drained soil with no standing water

1. 1

   Start it

   Direct-sow after the last hard frost when soil is at least about 60°F. Plant 1/4 inch deep, 1–2 inches apart, and keep the top layer evenly moist until germination, usually in 1–3 weeks.

2. 2

   Give it room

   Thin seedlings to 6–8 inches apart; leave about 18 inches between rows.

3. 3

   Water correctly

   Water at soil level when the top inch dries. Avoid keeping foliage and ripening seed heads wet overnight.

4. 4

   Care for it

   Weed carefully without disturbing the taproot. Support plants if exposed to strong wind.

5. 5

   Harvest

   When most seed heads turn gray-brown, cut them before they shatter. Hang or lay them inside paper bags until fully dry, then rub out and sift the seeds.

Plan on roughly 100–120 days from sowing to dry seed.

When most seed heads turn gray-brown, cut them before they shatter. Hang or lay them inside paper bags until fully dry, then rub out and sift the seeds.