New

HT Anise Seeds 3g – Pimpinella anisum Annual Culinary Herb

Anise Seeds – Pimpinella anisum | Mallorn Ireland

Grow aromatic anise from seed in Ireland. Pimpinella anisum produces sweet aniseed for baking, bread and herbal tea. Approximately 3g per packet.

€2.69

In stock

Anise Seeds – Pimpinella anisum

Overview

Anise, botanically known as Pimpinella anisum, is an aromatic annual herb grown for its distinctive, sweetly flavoured seeds. The attractive plants produce delicate white flower umbels followed by fragrant seeds traditionally used in baking, confectionery, drinks and herbal teas.

This decorative culinary herb is an excellent addition to sunny herb gardens, vegetable plots and mixed edible borders. Its flowers also help attract bees and other beneficial pollinating insects to the garden.

Key Features

Aromatic annual culinary herb
Produces sweet, liquorice-flavoured seeds
Attractive clusters of small white flowers
Seeds can be used in bread, cakes, biscuits and herbal teas
Suitable for herb gardens and vegetable plots
Flowers attract beneficial pollinating insects
Approximately 3 g of seed per packet

Sowing Instructions

Sow directly outdoors from mid-April until the end of May, once the soil has begun to warm. Anise develops a taproot and is therefore best sown in its final growing position rather than transplanted.

Sow thinly in shallow rows and lightly cover the seeds with fine soil. Keep the seedbed evenly moist during germination, which may take two to three weeks. When the seedlings are established, thin them to approximately 20–25 cm apart.

Growing Conditions and Care

Choose a warm, sunny and sheltered position with light, well-drained soil. Anise benefits from the warmest available part of the garden, particularly when grown in Ireland’s cooler climate.

Water regularly during prolonged dry periods, but avoid leaving the plants in waterlogged soil. Keep the surrounding area free from weeds, especially while the seedlings are young. Support may be useful in exposed gardens.

Harvesting and Use

The aromatic seeds are generally ready to harvest during August and September. Cut the seed heads once they begin to turn brown but before the seeds are naturally released.

Place the harvested seed heads in a paper bag or hang them upside down in a dry, well-ventilated location. Once fully dry, shake or gently rub the heads to release the seeds. Store the cleaned seeds in an airtight container away from heat and direct sunlight.

Anise seeds have a naturally sweet, liquorice-like flavour and can be used to season bread, biscuits, cakes, confectionery and homemade herbal teas.