Anise

Anise is best sown directly outdoors in late spring, once the soil has warmed and all risk of frost has passed. It prefers a sunny, sheltered position and light, well-drained soil. Sow seeds around 1 cm deep, cover lightly, and keep the soil evenly moist. Germination can be slow and uneven, typically beginning 10–20 days after sowing, especially in cooler conditions.

Anise does not respond well to root disturbance, so direct sowing is strongly recommended. Thin seedlings to around 15–20 cm apart to allow plants to develop fully. Starting in modules is possible but not ideal, and if done, plants should be transplanted very young with minimal disturbance to the roots.

Once established, anise requires little maintenance beyond regular watering during dry spells. It thrives in warm summers and struggles in cold, wet soils. Plants flower in mid to late summer, producing delicate white umbels that attract pollinating insects. Allow seed heads to ripen fully on the plant before harvesting, as seeds will not continue to mature once cut.

Anise is best known for its carminative, antispasmodic and expectorant actions, and has long been used to support both digestion and the respiratory system. The seeds help ease bloating, gas and stomach discomfort by gently relaxing intestinal muscles and stimulating digestive secretions, making them useful for indigestion, nausea and mild cramping. Traditionally, anise has been considered gentle enough for children when used in small amounts.

As an expectorant, anise helps loosen mucus and ease coughs, and has often been included in remedies for colds and bronchial congestion. It is also traditionally associated with mild estrogenic and galactagogue effects, and has been used to support lactation and hormonal balance. The plant’s volatile oils — particularly anethole — contribute antimicrobial and calming properties, helping to promote relaxation and mental clarity.

The seeds have a warm, sweet, liquorice-like flavour due to their high anethole content, a compound also found in fennel and star anise, which explains their shared aroma despite belonging to different plant families.

Harvest anise seed heads towards the end of summer, once the umbels have dried and turned pale brown on the plant. Cut the whole seed heads on a dry day and hang them upside down in paper bags or a pillowcase to catch the ripening seeds as they fall. Once fully dry, gently rub the umbels to release any remaining seeds, then store them in airtight jars away from light and heat.

For best flavour and therapeutic effect, use the seeds whole or lightly crushed just before use, as the volatile oils dissipate quickly once ground. Anise seeds make a warming, aromatic carminative tea; steep around one teaspoon of freshly crushed seeds per cup of just-boiled water for 10–15 minutes. The seeds can also be chewed after meals to aid digestion and freshen the breath.

Anise may be prepared as a tincture using dried seeds at a 1:5 ratio in 45% alcohol, traditionally taken in small amounts as needed. As with all aromatic seeds, anise combines particularly well with fennel or coriander in both herbal preparations and culinary use, enhancing flavour while supporting digestion.