Anise, Pimpinella anisum, is a flowering plant native to Southwest Asia and the eastern Mediterranean region. Its flavour and aroma are close to those of liquorice and fennel. It is cultivated widely and is especially present in Mediterranean cuisines, as well as to flavour drinks and food. Amongst those use, liquors might be the most popular — from ouzo in Greece to sambuca in Italie, absinthe and pastis in France, and then there are arak, raki but also Colombian aguardiente. Pimpinella anisum is part of the Apriaceae family that is mostly made of aromatic flowering plants. Anise has been cultivated in Egypt for four millennia and has been imported to Europe as a medicinal plant in the Middle Ages.

These organic seeds have been germinated in Angers, France. Anise requires warm soil, but can be planted in the north of Europe too, if the soil is well exposed to the Sun. You should directly sow the seed in the soil, preferably from April to May in rows 30cm apart. Clear the seedlings after two weeks, when they reach a height of 15cm to 20cm. Harvest the seeds before they reach their full ripeness to use them in cooking for instance.