Description:

Anise, widely cultivated in the Mediterranean basin, is used as a condiment for the Egyptians and Romans. Very easy to succeed, its seeds are highly valued for their fine taste and fragrant.

Council for the soil:

Collect anise seeds when the top is gray-green and let to dry. Anise likes sun exposure.

Culture Council:

1. Sowing: Sow in April-May in rows 40 cm apart. 
2. Thinning: At 4-5 leaf stage, thin tearing the smaller seedlings leaving one plant every 15-20 cm. 
3. Harvest: Harvest ripe seeds in August-September.

Companion Plants:

Anise likes the proximity of all vegetable fearing aphids.