Anise herb seeds ‘Aniseed’ (Pimpinella anisum), Anise produces a delicate herb plant growing to a height of about 30cm. Leaves can be used in cooking and salads, but the seeds have a strong liquorice flavour.
April to June
In shallow drills, cover lightly with fine soil or compost. Thin to about 30cm apart. The seedlings will not readily transplant. Water if dry.
Grow in a good light soil with some lime and site in full sun and sheltered position.
Harvest when tips of anise fruit have turned greyish-green. Cut stalks at ground level and tie in bundles and suspend upside down, putting paper underneath to collect the seeds. It will be a week before the seeds are properly ripened.
Cakes and biscuits are enhanced by the aniseed flavour. The fresh raw leaves can be used in salads and in cream cheese and or vegetables.
Aniseed crushed makes a good tea by infusing 15gms aniseed in 1/2 litre boiling water for 10 minutes. It is one of the best known digestive herbs and will also soothe coughs, headaches and relieve catarrh.
Always consult a medical professional before taking herb remedies.