Do you love the flavor of licorice? Then anise deserves a spot in your herb garden. This easy annual gives you sweet, licorice-scented leaves, lacy white flowers that pollinators adore, and the aromatic seeds used in baking around the world. In this guide, you'll learn when to sow anise, how to care for it, and how to harvest and dry your own seed.
What is anise?
Anise (Pimpinella anisum) is an annual herb in the same family as carrots, dill, parsley and fennel. It grows about 18 to 24 inches tall, with feathery upper leaves and umbrella-shaped clusters of tiny white flowers. Both the leaves and the seeds have that warm, sweet licorice flavor. (It's not the same plant as star anise, which comes from a tree.)
When should you plant anise?
Anise grows a taproot and doesn't like being transplanted, so it's best sown directly in the garden.
- Timing: Sow outdoors after your last spring frost, once soil has warmed to about 60°F or more.
- Season length: Plants need about 100 to 120 days to produce ripe seed, so don't wait too long to sow.
Here in Minnesota, zone 5a, aim to sow anise in late May so the seed heads ripen before fall frost. If you garden in a short-season area and want to get a jump, you can start seeds indoors in biodegradable pots 3 to 4 weeks early and plant the whole pot to avoid disturbing the roots.
How to sow anise seeds
- Choose a sunny spot. Anise needs full sun, at least 6 hours a day.
- Prep the soil. Loose, well-drained soil is best. Anise doesn't need especially rich soil.
- Sow shallow. Plant seeds about 1/4 inch deep, in rows 12 to 18 inches apart.
- Keep moist. Seeds usually sprout in about 10 to 20 days. Keep the soil evenly moist until they're up.
- Thin. Thin seedlings to about 6 to 12 inches apart.
Caring for anise
- Water: Water regularly while plants are young. Once established, let the soil dry slightly between waterings.
- Support: Plants can get floppy, especially when heavy with seed. Planting in a block helps them hold each other up, or you can add a few stakes.
- Weed: Seedlings are small and slow at first, so keep weeds pulled early.
- Feed: Skip heavy fertilizer. Too much nitrogen gives you leaves but less flavorful seed.
How and when to harvest anise
- Leaves: Snip young leaves anytime once plants are several inches tall. Use them fresh in salads, fruit dishes or with fish.
- Seeds: About a month after the flowers open, the seed heads turn from green to grayish-brown. Cut the whole flower heads when most seeds have changed color.
- Drying: Place the heads upside down in a paper bag and hang in a warm, dry spot for a week or two. Shake the bag to release the seeds, then store them in an airtight jar.
Ways to use your anise
Anise seed is wonderful in holiday cookies, biscotti, breads and cakes. Crushed seeds make a soothing cup of tea, and a pinch adds depth to stews and tomato sauces. The fresh leaves add a mild, sweet note to a garden salad.
Good herb-garden companions
- Anise (about 100 to 120 days to ripe seed): our classic heirloom anise for leaves and seeds.
- Sweet Fennel (about 60 to 90 days): another licorice-flavored favorite. Grow it in its own spot, since fennel can stunt nearby plants.
- Bouquet Dill (about 40 to 60 days): a cousin of anise that also draws in helpful insects when it flowers.
Add a little licorice to your garden
With sun, decent drainage and a little patience, anise rewards you with flavor all season and a jar of homegrown seed for winter baking. Sow a short row this spring and see what you think. Our anise seed is non-GMO and USA grown, and I pack every packet myself here in Minnesota.
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