Anise Pimpinella anisum
Other Common Name(s):
- Phonetic Spelling
- pim-pin-EL-ah AN-iss-um
- Description
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Anise, an herb in the parsley family, is widely used in the food industry as a flavoring, antioxidant, antispoilage agent and preservative. It is sweet, highly fragrant. Its flavor is somewhat similar to licorice. The oils are used in the production of perfumes and soaps.
The leaves are used to garnish dishes and can be used in preparing soups, sauces, and salad. The oil is used for flavoring. The crushed seeds are often used for seasoning cakes, fruit dishes, pastries, cheeses, bread, and cookies.
- See this plant in the following landscape:
- Cultivars / Varieties:
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- Tags:
- Cultivars / Varieties:
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- Tags:
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Attributes:
- Genus:
- Pimpinella
- Species:
- anisum
- Family:
- Apiaceae
- Uses (Ethnobotany):
- Flavoring, seasoning
- Life Cycle:
- Annual
- Recommended Propagation Strategy:
- Seed
- Country Or Region Of Origin:
- Egypt, middle east
- Edibility:
- Leaves and seeds as flavoring
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Whole Plant Traits:
- Plant Type:
- Annual
- Edible
- Herb
- Habit/Form:
- Erect
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Cultural Conditions:
- Light:
- Full sun (6 or more hours of direct sunlight a day)
- NC Region:
- Coastal
- Mountains
- Piedmont
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Fruit:
- Fruit Color:
- Brown/Copper
- Gold/Yellow
- Green
- Fruit Value To Gardener:
- Edible
- Fruit Description:
- Ovoid-pear shaped
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Flowers:
- Flower Color:
- White
- Flower Bloom Time:
- Summer
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Leaves:
- Leaf Color:
- Green
- Leaf Value To Gardener:
- Edible
- Fragrant
- Leaf Margin:
- Lobed
- Serrate
- Hairs Present:
- Yes
- Leaf Description:
- Leaves new the base are long-stalked and simple, leaves along the stem are compound with shorter stalks.
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Stem:
- Stem Is Aromatic:
- No
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Landscape:
- Resistance To Challenges:
- Diseases
- Insect Pests
- Poor Soil
