Anise seed, Pimpinella anisum,herb-sweet cumin

One of humanity's oldest cultivated herbs, Anise (Pimpinella anisum) has been grown for its seeds, foliage, and medicinal properties since ancient Egypt and Greece. With its unmistakable sweet licorice fragrance, anise earns its place in the herb garden as both a culinary staple and a functional companion plant — attracting beneficial insects, deterring pests, and producing beautiful white umbel flowers through midsummer.

Culinary & Medicinal Uses

• Seeds used whole or ground in cookies, breads, and savory dishes across Greek, Turkish, Italian, and Indian cuisines
• Key flavoring in anise-based spirits: ouzo (Greece), Sambuca (Italy), Pernod (France), Arak (Turkey)
• Traditional herbal remedy for indigestion, sore throats, flatulence, and as a breath freshener
• Fern-like foliage and white flower heads attractive in salads and teas
• Seed heads attract birds to the garden late season

Seed Counts by Size

• 1 oz — approx. 11,250 seeds
• 4 oz — approx. 45,000 seeds
• 1 lb — approx. 180,800 seeds

Growing Guide

Sowing: Direct sow outdoors after last frost into a well-prepared seedbed. Anise does not transplant well — sow in place. Coriander makes an excellent companion plant. Protect young seedlings from wind.

Conditions: Full sun; well-drained, light, loamy soil; pH 5.6–7.5. Drought-tolerant once established.

Harvest: When umbel heads fill with brown seeds, cut and lay on paper in a warm, sunny spot to finish drying. Store seeds in an airtight container.

Planting Specs

• Type: Annual
• USDA Zones: 4–9
• Height: 12–18 inches
• Germination temp: 68–70°F | Avg. germ time: 14 days
• Sow depth: ¼–½ inch | Plant spacing: 9–12 inches
• Light for germination: Not required