Anise

Dating back to as far as 1500 B.C., anise is one of the oldest herbs we know of. It was used as a medicinal herb by the Egyptians. From the gardens of Charlemagne, to Rome, to England, and carried by the colonists to America, anise still thrives as a popular herb today.

This annual grows as high as 2 feet tall. Anise sprawls and grows a shade of white-yellowish flowers as seen in the picture taken by The Shmoopies. This plant has the ability to grow in hot climates, and is a popular commercial product in places such as Spain, Italy, India, Mexico, and Jamaica. Similar to the caraway seed in size, the anise seed is green and gray in color with blunt ends. The anise seed is sweet to taste, with a scent similar to licorice.

Uses: The leaves of anise can be used in soups and salads. Shellfish cooked in water with anise leaves will benefit from their pleasant taste. Commercially, anise seeds are used in perfumes, soaps and medicinally. Anisette derives it’s taste from the crushed seeds of anise. You’ll find anise in desserts, cheeses, and meats. Anise oil can be found on the ingredient list for Italian cookies called pizzelles.

Cultivation: Anise grows best in a sunny environment. Plant in early Spring, with your rows 2 to 3 feet apart, 12 seeds per foot. Cover the seeds with a half an inch of soil, and thin the plants to about four plants per foot. 24 to 30 plants is usually an adequate supply for your needs.

Harvest: Leaves can be picked starting around three months into the growing process, and as the plant continues to grow. To obtain anise seeds the umbels need to be clipped in early Fall, just as they begin to turn the gray green color. Dry your seeds in a cool dry area.