Anise, Heirloom Herb Seeds

Anise, Heirloom Herb Seeds — The Ancient Licorice-Flavored Herb of the Mediterranean

Anise (Pimpinella anisum) is one of the oldest cultivated spice plants in the world — native to the eastern Mediterranean and Middle East, and related to caraway, cumin, dill, and fennel. Its sweet, warm licorice flavor is unmistakable and irreplaceable: the seeds flavor rye bread, biscotti, fruit dishes, curries, and the beloved Mediterranean spirits Ouzo, Arrack, Anisette, and Pastis. The feathery leaves are used fresh in salads and as a garnish, and the plant produces delicate white flower clusters that are both ornamental and edible. An easy-growing annual that self-sows freely once established.

Why Grow Anise?

• Ancient Mediterranean spice herb — one of the oldest cultivated plants in the world
• Sweet, warm licorice flavor — essential for biscotti, rye bread, and Mediterranean spirits
• Edible leaves, flowers, and seeds — every part of the plant is useful
• Delicate white flower clusters — ornamental and pollinator-friendly
• Self-sowing annual — returns reliably once established
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors after last frost in full sun with well-draining soil — anise does not transplant well. Sow seeds ¼ inch deep in rows 18 inches apart; thin to 6–8 inches. Keep soil consistently moist until established. Harvest leaves as needed; harvest seed heads when fully ripe and dry on the plant. Allow some plants to self-seed for next year's crop.

Packet size: 100+ seeds
Type: Heirloom, Open-Pollinated, Annual
Plant height: 18–24 inches
Spacing: 6–8 inches
Sun: Full sun
USDA Zones: 4–9