Anise – Pimpinella anisum

Common Name: Anise

Botanical Name: Pimpinella anisum, pim-pi-NEL-ah AN-is-um

Flower Color: White, Yellow

Availability: Fall, Summer

• 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.

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.