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A picture of a Aniseed


Pimpinella anisum

Also known as

Anys (Afr.)

Photo by CandideUK (All rights reserved)

Full Sun
Easy care
Moderate watering


USDA zone


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

More images of Aniseed

A photo of Aniseed
A photo of Aniseed

Aniseed Overview

Aniseed has various medicinal and culinary uses. The herb has feathery green leaves with umbles of white flowers. The small seed-like fruit has a distinctive liquorice flavour and is fragrant. The leaves are used in the flavouring of alcoholic beverages such as raki and can also be eaten in salads. Anise is also used as an insect repellent​.

Common problems with Aniseed

Alternaria blight, willow-carrot aphid, armyworm, cutworms, downy mildew, powdery mildew, root knot nematode, and rust.

Aniseed Companion Plants

Coriander, eggplant, peppers, lettuce, summer squash, brassicas

How to harvest Aniseed

Seeds are ready to harvest when they change from green to a grey-green. Remove flower heads and hang upside down over a container to collect the seed. Save the seed heads in a paper bag until they dry enough for the seed to fall out of the old flowers.

How to propagate Aniseed


Direct sow seeds in Spring mixed with sand, in rows 0.6-0.9 m apart, with seeds 30 cm apart. Sow seeds 1-3 cm deep. Germination takes 7-14 days. Sensitive to transplanting - sow them directly in the bed!

Special features of Aniseed

Repels harmful insects

Repels lice

Crop rotation

Anise is a medium feeder and needs a moderate amount of nutrients.

Drought resistant

Aniseed can tolerate periods of drought.

Other uses of Aniseed

Culinary, medicinal


The brown seeds are used to add a liqourice flavor to food and drinks.


Anise aid with digestion, help to prevent diseases in the bronchial passways.

Deer Resistant Plants

Although never fully deer proof - they are less likely to eat these.

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Essential Oils

Some of the most popular plants to grow for essential oil extraction.

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