Anise

Anise (Pimpinella Anisum) - Anise herb plants are very versatile and are grown for a wide variety of reasons. They make a lovely ornamental herb with fern-like, finely divided leaves and small white flower umbels. Anise is originally from the Middle East, and it has quite a long history as a medicinal herb. The Greeks and Romans used it as a cough remedy and as a breath freshener.

Anise is also highly used as a culinary herb. It is sweet, highly aromatic and has a flavor similar to licorice. The leaves are often used to garnish dishes and are added to salads. The seeds are crushed and the flavoring is used in fruit dishes, pastries, and cheeses. The oil is also used in making perfumes, soaps and other toiletries.

Directly sow Anise seed outdoors in a prepared seedbed after the danger of frost has passed. Anise plants do not transplant well, so directly sowing is recommended. A companion planting for Anise is coriander. The young plants need protection from winds. They thrive in full sun and in well-drained soils. Once the flower umbels are full of brown seeds, cut the seed heads off, placing them on paper toweling or plates. Set them in a warm place and in direct sunlight if possible to finish drying.