Pimpinella anisum (Anise) – aromatic plant with a rich history

Pimpinella anisum, commonly known as anise or aniseed, is an annual herbaceous plant prized for centuries for its characteristic aroma, flavor, and medicinal properties. Anise is an important part of various culinary traditions, but is also widely used in herbal medicine, cosmetics, and tea products. With its delicate leaf structure, graceful umbels, and delightful aroma, this plant is a valuable addition to both vegetable and herb gardens.

Appearance and features

Pimpinella anisum belongs to the Apiaceae family and grows to a height of approximately 40 to 70 centimeters. The stems are slender and upright, while the leaves are light green, finely lobed, and soft-textured. During the summer months—usually from June to August—numerous white umbel flowers appear, which are not only visually appealing but also a valuable nectar source for bees, butterflies, and other pollinators.

After flowering, the plant develops small, oval seeds that give off the familiar anise aroma. These seeds are harvested and used as a spice and medicinal ingredient. The flavor of anise is warm, sweet, and slightly spicy, with hints of fennel and licorice – a flavor beloved worldwide in both savory and sweet dishes.

Cultivation and location

Anise thrives in a sunny location with well-drained, fertile soil. Because the plant is not winter-hardy, it is sown in early spring as soon as the soil has warmed up sufficiently. Sowing indoors from April onwards is also possible, after which the young plants can be transplanted outdoors in May or June. Regular watering is recommended, especially during warm periods, but ensure the soil doesn't remain too wet to prevent root rot.

It's recommended to move Pimpinella anisum to a different spot in the garden each year to reduce soil depletion and disease pressure. The plants grow quickly and flower profusely when given sufficient sunlight. A row spacing of approximately 25 centimeters prevents them from competing for nutrients and water.

Uses and applications

Pimpinella anisum has a wide variety of uses. In cooking, anise seeds are often used in bread, biscuits, marinades, stews, and drinks such as anise liqueur, arak, ouzo, and raki. Anise is also a common ingredient in the Netherlands and Belgium, such as anise cubes for hot milk, muisjes (aniseed mice), and spicy biscuit recipes.

Anise is also known for its soothing and digestive properties. Anise tea is traditionally used for stomach and intestinal complaints, flatulence, and to support breathing during colds. Anise essential oil is used in aromatherapy, soaps, perfumes, and oral care products.

Anise also has its charm in ornamental horticulture. The delicate white flowers are a beautiful addition to a herb garden or fragrant summer garden, where they create a natural, tranquil atmosphere. By attracting insects, anise contributes to biodiversity and pollination of surrounding plants.

Harvest and care

The seeds are harvested as soon as the umbels begin to turn brown, usually in late summer or early fall. Drying the umbels upside down in a paper bag will cause the ripe seeds to fall out. Store them in a cool, dry, and dark place to maximize their aroma.

Care is minimal: regular watering, occasional weeding, and timely harvesting are usually sufficient. It's an ideal plant for those seeking simplicity and yield in their herb garden.