Anise Seeds (Pimpinella Anisum)
Its has sweet and very aromatic flavor similarities with some other spices, such as Star Anise, fennel and Liquorice.
The culinary uses of anise are largely limited to its seeds, which are used as a spice, either whole or ground, in baking, desserts and even sausages.
Anise and fennel seeds are both small and oval. The main difference is in the color of ripe seeds. Ripe anise seeds are a gray-green color, whereas fennel seeds turn brown when they ripen. Additionally, fennel seeds are ribbed and anise seeds are not.
Made into an infusion, anise and fennel seeds both provide relief from indigestion and excess gas. Anise seeds help to freshen breath, relieve cold and cough symptoms, treat nausea and colic and stimulate breast milk.
Harvesting Anise: Harvest fresh leaves and flowers as needed. For drying, cut the entire plant before it flowers and hang it upside down to dry.
Harvest the seed heads individually as soon as they begin to turn brown, and spread them out to dry in a protected location out of direct sunlight. Thresh out the seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store the seeds in a cool, dry place
Height : 24” - 36”
Spacing : 15” - 18 ”
Sun Light : Part - Full
Water : Average
Harvest : 70 - 73 days
Sowing : Sow seeds ¼ " deep
Germination : 7 – 14 Days
Size : 6” to 12”
Color : White Flower
Qty : >