Anise originates from the eastern Mediterranean region and Western Asia. This plant needs plenty of warmth and sunlight in order to grow well. Anise has fine, feathery leaves with delicate white flower umbels. Anise is a spice made from the dried seeds of a plant belonging to the carrot family (Umbelliferae), just like fennel, cumin, carrot, dill, caraway, celery, parsley and coriander. The seeds have a sweet, warm flavour that resembles liquorice. This is due to the natural compound anethole, which is responsible for the characteristic aroma and taste. Anise is often confused with star anise, but these are two different plants, even though their flavours are very similar. Anise is used worldwide in both sweet and savoury dishes. It can be found in cookies and baked goods such as Oudenwijvenkoek, pizzelle and Pfeffernüsse, as well as in drinks and liqueurs such as ouzo, sambuca and absinthe. In addition, anise is widely used in aniseed milk, tea and spice blends. In cuisines all over the world, from Europe to the Middle East and India, anise is used to flavour bread, sauces and sometimes meat dishes. The seeds can be used whole or ground, and the leaves are also edible in small quantities and can, for example, be used in soups and salads.
Traditionally, anise is used to support digestion and to reduce bloating. Some studies suggest that anise may also have anti-inflammatory properties and may influence hormones, but these effects haven't yet been fully scientifically proven. Anise is safe for daily use in normal amounts. People with an allergy to plants in the carrot family, such as fennel, carrot or celery, should exercise caution. Extra care is also advised when using concentrated products such as anise oil, especially during pregnancy or breastfeeding. Due to its mild hormone-like activity, caution is recommended for hormone-sensitive conditions. Anise oil is highly concentrated and isn't suitable for use without professional guidance, particularly for pregnant women or during breastfeeding. In short, anise is flavourful and aromatic and can enrich a wide range of dishes, while it has also been valued for generations for its natural properties. Non hardy annual. Height: 40 - 90 cm.
Indoor sowing: end of March - April
Outdoor sowing: May - June
Germination: 3 - 4 weeks
Germination temp.: 15 - 21°C
Sowing depth: shallow - ½ cm
Plant distance: 15 - 20 cm
Plant position: full sun - sheltered against wind
Harvest period: August - October
Sow indoors in trays filled with moist potting soil from the end of March. Sow shallow and thinly and press the seeds gently on tot the soil. Anise is a light germinator. Cover the trays with a lid and put them in a light and warm room. Keep moist. Remove the lid when the seedlings emerge. Transplant the seedlings to seperate pots when they're large enough to handle. Harden the seedlings of by putting them outdoors during the day for approx. 10 - 14 days on a sunny plot with some shelter from the beginning of May. Plant them outdoors on a very sunny plot with some shelter against the wind and free draining soil from the middle of may. Keep them 15 - 20 cm apart.
Sow outdoors on a very sunny plot with shelter against the wind and free draining soil from the middle of May, when there's no longer any danger of nightfrosts. Sow shallow and thinly and cover the seeds with a very thin layer of soil. Keep moist and weedfree. Thin the seedlings to approx. 15 - 20 cm apart, when they're large enough to handle. Anise needs a very sunny plot and not a lot of water. Water only when the soil is dry and during drought.
Anise is an annual. It flowers from July on and the seeds can be harvested from August on. Let the seed heads dry out and remove the seeds. Let the seeds dry in a light, dry room with some ventilation.
