Anise is native to the Mediterranean and is one of the oldest known spice plants. Used for both cooking and medicinal purposes, it has a sweet and very aromatic licoricey-y flavour. Anise seeds can be used whole or ground up to make teas and for confectionery purposes.
Appearance: Green leaves, looks a lot like dill
Latin Name: Physalis peruviana
Name: Common Anise
Variety: Spice
Quantity: 120 seeds
Plant size: Height 60cm, width 45cm
Container size: Height 30cm, width 30cm
Sowing: Indoor not required, Outdoors April-June
Timing: Germination 10-15 days, harvesting 90-120 days
Spacing: When sowing 3-5cm, when thinning 15-20cm
Growing: Full sun, regular, allow to dry out, well-drained, light and fertile soil, light feeder when feeding
Caring: Anise plants are annuals, but their lives can be extended by bringing them indoors before the first frost of autumn
Supporting: Attracts bees, butterflies and birds
Pests: Attracts wasps that in turn eat aphids
Harvesting: Harvest seeds from late summer to early autumn. Hang the stalks upside down in a warm, dry, shady place
Medicinal: Anise seeds when chewed raw are a miracle remedy for any digestive issues
Eating: Can be used in baking to add flavour to gourmet bread and to enhance the sweetness of pastries, cakes and cookies
Companion plant: Coriander, beans. Do not plant nearby carrots
All seeds come in robust packaging with seeding/growing instructions.
