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Aniseed Pimpinella anisum

Other Common Name(s):

Phonetic Spelling
pim-pin-EL-ah AN-iss-um
Description

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:
Tags:
#annual#edible plant#herb garden
 
Cultivars / Varieties:
Tags:
#annual#edible plant#herb garden
  • 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
  • Whole Plant Traits:
    Plant Type:
    Edible
    Herb
    Habit/Form:
    Erect
  • Cultural Conditions:
    Light:
    Full sun (6 or more hours of direct sunlight a day)
  • Fruit:
    Fruit Color:
    Brown/Copper
    Gold/Yellow
    Green
    Fruit Value To Gardener:
    Edible
    Fruit Description:
    Ovoid-pear shaped
  • Flowers:
    Flower Color:
    White
    Flower Bloom Time:
    Summer
  • 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.
  • Stem:
    Stem Is Aromatic:
    No