Pimpinella

This is a large group of frost-tender annuals, biennials and perennials from China, the Himalayas, Africa and Europe. P. anisum, commonly called Anise or Aniseed, is a native to Greece and is used for culinary purposes. This lanky annual herb grows up to 2 feet high and 6 to 12 inches wide. They have finely divided upper leaves and flat clusters, resembling umbrellas, of creamy white flowers. P. major 'Rosea' is a vigorous perennial that grows up to 4 feet high. The large, dark green leaves are simply divided into toothed, almost heart-shaped segments. In mid-summer, small umbels of tiny, pink flowers are borne atop thick stems.

Pot Cultivation

Grow these plants in moist, fertile soil, in sun or partial shade. The variety grown for its seeds, P. anisum, should have a long, cool, frost-free growing season to produce large plants that will yield a large amount of seeds. Anise should be spaced 6 to 12 inches apart. Transplanting these plants will delay flowering and reduce the production of seeds. Watch the seed heads carefully. As soon as you see seeds turning dark, cut the whole plant to the ground. Place a large paper sack over a bundle of plants and hang them upside down. The bag will catch the dry seeds as they fall. Even though the yield doesn't compare to the room they take up, homegrown anise seeds are much better than those bought. They have the flavor of licorice and the scent of sweet fennel.

Propagation

Sow seeds outside in full sun as soon as the soil can be worked in the spring. If they are planted too late and hot weather sets in, the plants will be lanky and small, and will bloom and produce seeds too quickly. Division may also be used to increase these plants.