Herb Anise Pimpinella Anisum
Herb Anise Pimpinella Anisum has finely cut, feathery leaves topped with long stems of white umbel flowers. The liquorice flavoured seeds are added to breads, cakes and desserts. Or made into a tea that is used medicinally for asthma and bronchitis. Once the plant is established the young leaves can be used as an addition to soups and salads.
Pimpinella anisum is an annual member of the parsley family. And it shouldn’t be confused with the Chinese spice, star anise, which grows on a tree. Pimpinella anisum seeds are small and grey-brown. In India, ground aniseed is added to curry powder. And the whole seeds are chewed to freshen the breath after meals. (1100 seeds per pack – approx 2 Gram)
Cultivation Advice Herb Anise Pimpinella Anisum
- Sow outdoors in late spring, or start indoors in good compost from early April.
- Thin to 9″ apart. Ensure these are planted in a sheltered position in full sun.
- To harvest, when threshed out, the seeds may be easily dried in trays,
- in a current of air in half-shade, out-of-doors, or by moderate heat.
- When dry, they are greyish brown, ovate, hairy, about one-fifth of an inch long.
- The taste should be sweet and spicy, and the odour aromatic and agreeable.
