Pimpinella Anisum


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Family: Apiaceae
Anise or Aniseed
Anise is an annual herb, also highly used as a culinary herb. Sweet, highly aromatic- has a flavor similar to licorice. The leaves are often used to garnish dishes and are added to salads. The seeds are crushed and the flavoring is used in fruit dishes, pastries, and cheeses. The oil is also used in making perfumes, soaps, and other toiletries.

Sowing Indoors: Starting anise indoors is recommended if one is looking to harvest seed as a long, warm growing season is necessary to ripen the seeds. However, transplant while the seedlings are still small because the plants have a taproot they do not transplant well once established. The use of peat pellets or peat pots is recommended, otherwise use seed compost in small pots and transplant when the seedlings have their first true leaves. Use a propagator if you have one or place in a warm place. Keep the soil moist for germination. Seeds germinate in 10 to 12 days at 20°C (68°F). Once the seedlings have germinated, grow on at 16°C (60°F) and plant outdoors in May. Sowing Direct: Sow from early April. Start plants from seeds as soon as the ground warms up in spring. Direct sow 12mm (1/8in) deep. Space 30cm (12in) apart in rows that are at least 45cm (18in) apart. Once the seedlings appear, thin out if necessary and keep them clean from weeds.
Water the anise only a couple of times during the week-does well in drier soil conditions and can be watered sparingly.


Additional information


1gr / approx 400-+ seeds


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