Culinary Herb
Anise is an aromatic herb cultivated primarily for its seeds, which have a sweet, licorice-like flavor. The plant is known for its feathery leaves and delicate white flowers that grow in umbrella-shaped clusters. It is valued for both its culinary and medicinal uses.
—
—
?-?
?in H x ?in W
Perennial
High
Hover over chart points for details
Yes, 6-8 weeks before the last frost in colder climates.
Transplant outdoors after the last frost date, ensuring soil temperatures are consistently warm.
Yes, in warmer climates after danger of frost has passed.
Harvest seeds when the seed heads turn brown and dry. Cut the stems and hang them upside down in a warm, well-ventilated location to dry fully.
Pinch off flower heads if the goal is foliage production to promote bushier growth. Remove dead or damaged stems as needed.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Anise is believed to have originated in the Eastern Mediterranean and Egypt and has been cultivated for thousands of years. It was highly prized by the ancient Egyptians for its medicinal properties and by the Romans as a flavor for cakes and baked goods. The herb traveled throughout Europe during the Middle Ages and later to the Americas with European settlers. Today, it remains an important spice in cuisines worldwide and is a key ingredient in beverages like absinthe and ouzo.”