Anise

Anise (Pimpinella anisum) is an annual herb native to the eastern Mediterranean, grown primarily for its licorice-flavoured seeds. It forms a graceful, upright plant reaching 30–50 cm with delicate white-pink umbel flowers. Anise demands a long, warm growing season to set fully ripe seed — a genuine challenge in short Nordic summers. Direct-sow into a sheltered, sunny spot once soil has warmed.

Growing

Soak seeds for 24 hours before sowing to aid germination. Direct-sow 1–2 cm deep once soil temperature reaches at least 16 °C in a warm, sheltered, full-sun location — transplanting is not recommended as anise dislikes root disturbance. Thin seedlings to 15–20 cm apart with rows 30 cm apart. Germination takes 10–20 days; seeds are slow to sprout even under ideal conditions.

Care

Water regularly but avoid waterlogged soil — anise is sensitive to both drought and excessive moisture. Apply a balanced fertiliser once plants are established but avoid excess nitrogen, which promotes foliage at the expense of seed set. Stake plants in exposed positions to prevent wind damage to the slender stems. Remove weeds diligently, especially while plants are young.

Harvest

Monitor plants closely once the flower umbels begin to dry and the plant starts to wilt and yellow. Cut the seed heads when they turn grey-brown and the seeds begin to loosen — if left too long the seeds shatter and are lost. Harvest the entire seed heads and hang them upside-down in small bunches in a warm, airy place to finish drying. Rub out the seeds once the heads are fully dry.

In the kitchen

Anise seeds are used primarily as a bread spice — added whole or ground to rye bread, crackers, and pastries. They flavour classic spirits such as anisette, pernod, and ouzo. Fresh leaves and flowers have a milder anise flavour and work well with sweet fruit dishes and nut-based preparations. Ground seed is also used in soups, stews, and pickling brines.

Storing

Store dried anise seeds in an airtight glass jar away from light and heat; they retain full flavour for up to two years. Ground anise loses potency faster — use within six months. Fresh leaves do not store well; use immediately or freeze briefly.