1 entry found.
Common Name: Anise
Botanical Name: Pimpinella anisum (pim-pi-NEL-ah AN-is-um)
Decorative Life:
Post Harvest Care:
  • Remove bottom leaves if present, recut stems under water and place into a fresh flower food solution.
Family Roots:
  • Member of the Apiaceae or Umbelliferae (parsley family).
  • Native from Greece to Egypt.
  • Common relatives include Queen-Anne's-lace, parsley, dill and fennel.
  • Species is classed as a dicotyledon, leaves not parallel veined.
  • Flowers tiny, in flat-topped clusters at stem ends.
  • Stems to 18 inches, leaves divided into toothed lobes.
  • Flowers have no fragrance but foliage does.
Availability: Late summer - fall.
Flower Color: White or yellowish-white.
Storage Specifics: Specific data was not located but it is likely that this species can be stored in the mid 30s F.
  • This relative of the carrot has been used as a culinary and medicinal herb since ancient times. The specific epithet name anisum means anise smelling.
  • The Romans used it’s seeds to flavor a traditional after-dinner cake said to be the forerunner of today’s spiced wedding cake.
  • Name possibly from the Latin "bipinnula" meaning two-winged or bipinnate. Bipinnate refers to the feather-like leaf configuration.
  • Plants of this family often exhibit strong or pungent odors, many are grown for food, flavoring and medicinal reasons while some are also grown for ornamental purposes.