Anise – Pimpinella anisum Share this:Click to share on Pinterest (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window) Designed with love! Our Grower's Choice Subscription freshly picked and delivered to your door every month. Shop Now Common Name: Anise Botanical Name: Pimpinella anisum, pim-pi-NEL-ah AN-is-um Flower Color: White, Yellow Availability: Fall, Summer 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. Personality: 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. Storage Specifics: Specific data was not located but it is likely that this species can be stored in the mid 30s F. Tidbits: 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.