Anise - Pimpinella anisum

Common Names: Anise, Aniseed, Sweet Cumin, Pimpinella anisum, Anisi fructus, true anise, European anise, Roman fennel, Anís (Spanish, global), Badian, Anice (Italian), Pimpinella, Anijs (Dutch), Bedrník, Anýz vonný

Latin Name: Pimpinella anisum

Origin: Asia, Australia, Europe, North America

Short Introduction

Anise grows best and yields the highest quality in light, fertile, and rather dry than damp soil. Seeds should be sown as early as possible when the soil begins to warm in spring. Due to the plant's root structure, it’s not recommended to transplant mature Anise—it's better to sow seeds directly where it is intended to be harvested. Transplanting is only feasible if the plant is still small and not yet well-rooted.

Anise is purposefully cultivated for its wide range of uses as a culinary spice. In Western cuisines, it is prized for its distinctive fragrance, used to flavor sauces, main courses, drinks, desserts, and more. Either the whole fresh/dried herb or just the seeds (sometimes crushed) are used for their characteristic aromatic oils. The most prominent aroma comes from its essential oil, anethole, which is also found in other plants that go by the name ‘star anise’ (though botanically distinct), and heavily used in southern, southeastern, and eastern Asia primarily for economic reasons.

The best time and conditions for sowing have been mentioned; an alternative is to start seeds indoors early in spring, transplanting outdoors when temperatures rise, ensuring continued growth as above. At home, Anise should be grown in larger pots or planters for sufficient space. It's important to manage timing so you can handle and transplant seedlings while they are still young and resilient. A spacing of 30–45 centimeters between shoots is recommended to prevent overcrowding, but slightly closer spacing poses no major issue. Anise requires a sunny site with no shading. For sprouting, very moist soil and a temperature of around 20°C are optimal, with seeds germinating in about 10 or more days. The minimum temperature for planting is around 16°C. The ideal time for planting Anise outdoors is at the beginning of May.

Some literature recommends early April, depending on your location and ambient temperatures. Seeds should be sown about 2 cm deep, at appropriate intervals. It’s important to weed frequently and pay attention to pests. Water the seedlings a few times per week, but not excessively. As the plant matures, you may harvest leaves for culinary or therapeutic use—the plant tolerates leaf-picking well. If the season is favorable, Anise should bloom by July, forming seeds by autumn. At this stage, harvest and dry the plant, saving seeds for next year or utilizing them in cooking or herbal preparations. Store seeds in a cool, dry, dark place.

Detailed Description

Anise is a traditional ingredient for calming the stomach and relieving digestive discomfort.

Botanical Information

Anise is an annual herb in the Apiaceae (carrot) family, typically growing to about 0.9 meters tall but sometimes taller. The basal leaves are simple (not compound), 1–5 cm long and shallowly lobed, while the upper leaves are feathery, soft, and often form clusters. Its tiny white flowers, about 3 mm in diameter, are arranged in characteristic umbels. The fruit is an elongated dry schizocarp, 3–6 mm long, commonly referred to as aniseed. Interestingly, aniseed is very attractive to rodents and is often used as bait for mice. During the Middle Ages and possibly later, Anise was regarded as a remedy for plague, flatulence, and bad moods. Both the leaves and fruit are favored for their sweet flavor reminiscent of licorice; leaves are enjoyed fresh in salads and the seeds are widely used to flavor cooked dishes and sauces. In Western baking, anise is a common spice in various breads, pastries, and cakes, and it’s sometimes used to scent fruit compotes and preserves. Small amounts of anise are also found in spice blends for sauces, sausages, and other cured meats.

Origin and Distribution

Anise has been recognized and used as a spice and medicinal herb since ancient times, particularly by cultures around the Mediterranean. The plant’s likely origin is in the Mediterranean region and Asia Minor. Today, Anise is cultivated on purpose in the Balkans, Spain, Mediterranean countries, and outside Europe in India, Turkey, and Mexico. Its spread throughout Europe probably began in the early Middle Ages and expanded globally through seafaring and European colonial activity. It is also grown in the Czech Republic, but cultivation is restricted to warmer regions due to its requirements.

Usage / Dosage

Anise has significant value both as a medicinal support and as a culinary spice, with its fruit (aniseed) being the most aromatic part used in both cases. The schizocarp varies in color from greenish-gray to yellow-gray or brownish-gray and is generally harvested in early autumn (some herbal guides recommend late August). The seeds are dried in the sun or thin layers elsewhere. Mature aniseed has a sweet flavor and a highly aromatic scent, thanks to the essential oil anethole. Therapeutically, aniseed (particularly for its anethole content) is a natural remedy for upper respiratory problems and to promote expectoration of mucus. Traditionally, anise has also served as a breath freshener.

Anise is best known for its benefits to the digestive system. It acts as a spasmolytic, relaxing the smooth muscles of intestinal walls and reducing cramps and tension. In pediatrics, it’s often recommended for children to relieve gas and colic, and for nursing mothers it can support milk production (as the active compounds pass into the milk). Anise also stimulates bile secretion, thus aiding and regulating digestion, minimizing and promoting release of intestinal gases. It’s been recommended for centuries as a solution for bloating and flatulence. Anise exhibits anti-inflammatory actions within the digestive tract and can help with recurrent intestinal infections. Other sources note its value for gut rumbling, diarrhea, flatulence, and even cramps or burning of the urethra during urination due to its soothing effects.

As highlighted above, Anise has versatile uses. In the food industry, especially in bakeries, Anise is added alone or in blends as a fragrant spice for breads, pickled vegetables (especially cabbage, beets, and sometimes cauliflower), mushrooms, and fish. It’s a pleasant addition to apple and pear compotes. Asian cuisines, especially Indian and Chinese, frequently incorporate Anise in rich, spicy meat dishes. The spice is also a classic ingredient in liqueurs (notably digestive anise-flavored spirits) and included in medicinal tea blends to reduce bloating, promote bile production, and enhance aroma as a natural corrector.

Active Compounds

The composition of Anise varies with the part of the plant, origin, and preparation method, but averaged figures give an idea: it contains about 10% moisture, 15–18% protein, 10–25% fixed oils, 5–10% essential oils, 5% starch, up to 30% free fatty acids, and about 15–25% fiber. The most notable compound is anethole, which makes up 80–90% of the essential oil content in the fruit.

Traditional Dosage

Anise roots are also used in folk medicine during severe colds and flu (spring and autumn), particularly when these are accompanied by catarrh of the upper respiratory tract or problems with the digestive system. Anise can be consumed dried or fresh as a tea infusion, or as a tincture: macerate one part root to five parts alcohol, brandy, or bitter spirit for up to two weeks, then take 20–40 drops three times daily, preferably on a sugar cube (since it has a bitter taste common to bile-enhancing medicines, which may need to be masked).