Grow a classic licorice-scented herb for kitchen and garden
Anise Seeds introduce a heritage annual herb prized for its sweet aniseed aroma and liquorice flavour. Botanically known as Pimpinella anisum, this graceful umbellifer in the Apiaceae bears frothy white umbels that create a delicate flowering display above finely cut foliage. The aromatic seeds have a classic aniseed flavor that defines many baking and confectionery spice mixes, while the blooms draw beneficial insects as a pollinator friendly herb. As a spice garden staple and versatile culinary herb, True Anise provides both scent and structure; ripening seed heads add late-season interest and a fragrant harvest.
Anise Seeds thrive in full sun and perform best when sown in place; direct sow after last frost when soil has warmed to support steady germination. This annual herb develops a distinct taproot, so minimal disturbance supports strong growth in borders and in deep containers. Feathery stems form a mid-height canopy topped by white umbels that attract hoverflies and other beneficial insects, supporting biodiversity and companion planting aims. In well-prepared, light ground, plants branch freely and hold aromatic seeds cleanly as the seed heads mature from green to straw.
Once the seed heads turn papery, Anise Seeds can be gathered for the signature aniseed flavor and licorice taste used across herbal tea blends, baking, and confectionery. The harvest dries readily, making Aniseed a reliable pantry spice as well as an elegant ornamental with a soft, airy flowering display through the warm months. Suitable for pots and patio planters, and equally at home in herb borders, the Aniseed Plant—also known as Common Anise or Anise Spice Plant—offers fragrance, nectar for pollinating insects, and a steady supply of aromatic seeds. Under its many names, Anise Seeds remain a classic route to growing the heritage herb from seed.
Pimpinella anisum
Explore related herb seed categories to narrow choices by growth habit, flavor profile, and use. These links span annual and perennial types, aromatic foliage, tea and infusion plants, and culinary essentials, alongside drought-tolerant, fast-growing, and organic options. They are useful for planning companions and succession planting; sow after the last frost for reliable starts, though in mild climates some autumn sowings may be possible.
Pimpinella anisum
Pimpinella anisum, an annual herb in the Apiaceae, thrives in full sun and well-drained, light to moderately fertile soil with a neutral to slightly alkaline reaction. Keep evenly moist but never waterlogged; the taproot dislikes soggy, compacted ground or disturbance. Direct sow after the last frost once soil has warmed, or start just before the last frost in biodegradable pots and transplant very gently. In mild climates, a late summer sowing can succeed. Plants reach about 45–90 cm with airy white umbels; allow roughly 20–30 cm between plants and 45–60 cm between rows. Encourage steady growth for aromatic seeds and a reliable harvest suitable for a spice garden.
- Sow 0.5–1 cm deep in warm, well-drained soil; keep evenly moist until germination, then thin to 20–30 cm.
- Feed lightly; excess nitrogen reduces aromatic seed set. Stake plants approaching 90 cm in windy sites.
- Container suitable: use pots at least 20–30 cm deep with free-draining mix; avoid disturbing the taproot.
- Pollinator friendly: white umbels of this umbellifer attract beneficial insects; useful in companion planting near crops needing insect activity.
- Edible: harvest seed heads as they bronze and rattle, then dry for aniseed flavor and licorice taste in herbal tea, baking, and confectionery spice.
- Ornamental: fine foliage and white umbels lend a delicate texture in mixed borders and a spice garden.
How to grow anise from seed
Anise seeds are typically direct sown in a bright, open spot, as this annual herb forms a taproot that dislikes disturbance. Prepare well-drained, light to moderately fertile soil and sow when conditions are warm; germination benefits from steady moisture but not waterlogging. If starting indoors, use biodegradable pots and transplant carefully before roots are constrained. Keep plants in full sun so the white umbels set aromatic seeds with a gentle liquorice flavour. Thin seedlings to final spacing for sturdy growth and well-filled seed heads.
When to sow anise seeds after last frost
Sow outdoors after the last frost once the soil has warmed and the weather is settled. Where seasons allow, a short indoor start shortly before the final frost can work, provided seedlings are moved outside gently and root disturbance is minimized. In mild climates, late summer sowing may be possible so plants establish before cool weather and flower as days warm again. Avoid cold, wet ground; warmth and light are the best cues for reliable germination and timely flowering.
Spacing for anise plants in the garden
For balanced growth and good air flow, allow about 20–30 cm between plants and 45–60 cm between rows (8–12 in; 18–24 in). This full sun plant commonly reaches 45–90 cm tall (18–36 in), so give it room to capture light and ripen seed heads evenly. Crowded stands can shade lower foliage and reduce seed set; wider spacing also helps the umbellifer stems carry their white umbels cleanly and makes harvesting easier.
Can anise be grown in containers
Container growing is feasible if you choose a deep, free-draining pot to accommodate the taproot and use a well-drained, low to moderately fertile potting mix. Sow directly into the container or transplant only from biodegradable cells to avoid root shock. Position in full sun and water consistently, letting the top of the mix dry slightly between waterings without letting the pot sit wet. Avoid crowding; follow in-ground spacing guidance scaled to the container’s surface area for best seed production.
Does anise attract pollinators
The white umbels of anise (Apiaceae) are attractive to a range of pollinators and beneficial insects, including small bees and hoverflies. This pollinator-friendly herb offers accessible nectar and pollen, supporting a diverse insect community in mixed borders, spice gardens, and companion planting schemes. Blooms can also draw natural enemies of common garden pests, contributing to ecological balance. If seed heads are left to mature, some self-sowing may occur, which can be welcomed or managed by timely deadheading.
When to harvest anise seeds for spice
Harvest when the seed heads turn from green to straw-brown and the aromatic seeds are firm and fragrant. Cut the umbels in dry weather and place them upside down in breathable bags or on screens to finish drying; then rub or shake to release the aniseed. Store completely dry seeds in airtight containers in a cool, dark place to preserve flavour for baking, confectionery, and herbal tea. Collecting before seeds shatter helps reduce volunteer seedlings the following season.
Seeds are sourced from vetted producers and supplied in accordance with applicable seed quality and phytosanitary regulations. Lots are cleaned, untreated unless stated, and tested for purity and germination to meet recognised standards. Varietal descriptions reflect typical performance; actual results depend on microclimate, soil, hardiness zone, and hemisphere. Specific instructions on individual product pages take precedence over general guidance.
Grow a classic licorice-scented herb for kitchen and garden
Anise seeds come from Pimpinella anisum, an annual herb with a sweet, clean licorice aroma suited to sunny beds and kitchen plots. Sow directly after the last frost when soil is warm and free-draining; in mild climates, autumn sowing may be possible. This taprooted species dislikes transplanting, so choose the final site from the start. A light, moderately fertile bed with good drainage helps prevent lodging. Scatter thinly, cover lightly (about 6 mm), keep evenly moist, and thin seedlings to 20–25 cm. Germination typically occurs in 14–21 days under mild warmth. Provide full sun and regular watering during dry spells, avoiding waterlogged conditions. Plants reach flowering as days lengthen, drawing pollinators; harvest seed heads when umbels turn tan-brown and fragrant. Cut and dry in paper bags to capture ripening seeds, then store airtight. Fresh young leaves offer a delicate anise note for salads, while mature seeds season baking, syrups, and herbal infusions. For related varieties, see Herbs Seeds.
€4,95
€4,95
