Anise is native to the eastern Mediterranean and is one of the oldest known spice plants, used both for culinary and medicinal purposes, thanks to its sweet and very aromatic licorice-y flavour. Through the Romans, who served anise-spiced cakes after heavy meals to aid digestion, it was spread throughout Europe by Roman legions. Anise seeds, whole or ground up, are used in teas and for confectionery purposes, as well as in a wide variety of regional and ethnic liqueurs, e.g., Greek ouzo, Italian sambuca and French pastis, just to name a few. Of its many qualities, it stirreth up bodily lust, wards off the evil eye and keeps nightmares away if placed under ones pillow.

PLANT SIZE
Height60 cm
Width60 cm

CONTAINER SIZE
Height30 cm
Width30 cm

SOWING
IndoorNot required
OutdoorApr-June

TIMING
Germination10-15 days
Harvesting120 days

SPACING
When sowing3-5 cm; Depth 0,5 cm
When thinning20 cm

GROWING
SunlightFull sun
SoilWell-drained, light and fertile soil
WateringRegular watering, allow to dry out
FeedingLight feeder