Anise enhances baked goods with Far Eastern flavors. Oriental cuisine also uses the spice to refine savory dishes. The plant thrives in your own garden, and you can dry anise seeds yourself.
Profile — Quick Facts
| Scientific name | Pimpinella anisum |
|---|---|
| Family | Apiaceae |
| Other names | Aniseed |
| Origin | Eastern Mediterranean, Egypt, Middle East |
| Parts used | Seeds |
| Flowering period | July to August |
| Height | 40–60 cm |
What does anise taste like?
Anise has a sweet, aromatic, slightly liquorice-like flavor. Its characteristic taste comes from the anethole it contains. Compared to star anise, it is more delicate and less intense.
Culinary use
- Baked goods: Anise cookies, Springerle, gingerbread, bread
- Desserts: Anise pudding, anise milk, jams
- Oriental cuisine: In curries, spice blends, and stews
- Spirits: Ouzo, pastis, sambuca, raki
- Tea: Anise-caraway-fennel tea — a classic blend
Growing it in your own garden
Anise loves sunny, sheltered locations with loose, nutrient-rich soil. Sow directly into the garden bed in April. The seeds ripen after 3–4 months — cut them off, let them finish ripening in a dry place, and then rub them out.
Storage
Whole seeds keep for up to 2 years in dark, airtight containers. Once ground, anise should be used within 6–12 months, as the essential oil evaporates quickly.
