Anise (Pimpinella anisum) is a beautiful and highly aromatic annual herb grown for both its delicate white flowers and its sweet liquorice-flavoured seeds. The airy umbels of tiny white blooms bring movement and elegance to herb gardens, cottage gardens and cut flower patches while attracting bees, hoverflies and other beneficial pollinating insects throughout summer.
Traditionally cultivated for centuries as both a culinary and medicinal herb, the aromatic seeds are widely used in baking, confectionery, herbal teas and liqueurs, while the young leaves can also be harvested fresh for salads and garnishes. Easy to grow from seed, Anise thrives in a warm, sunny position with free-draining soil and produces attractive fern-like foliage before flowering.
Whether grown as an ornamental, a useful kitchen herb or a pollinator-friendly annual, Pimpinella anisum is a rewarding addition to any garden.
When to Sow: April–May (after the risk of frost has passed)
HOW TO SOW ANISE: Sow directly into the final growing position, approximately 5–6 mm deep. Keep the soil moist during germination. Thin seedlings to approximately 15 cm apart. Anise dislikes transplanting, so direct sowing is recommended; in areas with a short growing season, sow into individual pots under glass to minimise root disturbance.
Classification: Annual
Expert level : Easy To Grow
Germination Time: 1-2 Weeks
Harvest Time: Late summer to early autumn, once the seed fruits begin turning grey.
Site: Full sun.
Soil Type: Fertile, light, well-drained loam or sandy loam.
Soil Acidity: Acid, neutral or alkaline.
Moisture: Moist but well-drained. Do not allow the soil to become waterlogged.
Care: Keep plants watered during dry periods and weed-free while establishing. Taller plants may require support to prevent the seed heads from lodging. No pruning is required.
Use: Herb gardens, kitchen gardens, pollinator gardens, edible gardens and companion planting.
Harvest: Harvest the seed heads when the tips of the fruits begin turning grey, before they darken. Cut the heads and allow them to finish drying in a paper bag before separating the seeds.
Days to Maturity: At least 130 days to mature seed.
Height: Around 60 cm
Plant Spacing: 15 cm between plants, with wider spacing between rows if grown as a crop.