Anise (Pimpinella anisum) is a delicate annual herb prized for its distinct, licorice-like flavor found in both its foliage and seeds. A member of the carrot family (Apiaceae), it is cultivated for its aromatic seeds used as a spice and its fresh leaves used as a flavorful herb in cooking. Harvesting both the leaves and the seeds at the optimal time and with the correct method is necessary to capture the plant’s full aromatic potency.
Harvesting Anise Leaves for Fresh Use
Anise leaves offer the strongest flavor when harvested early in the plant’s life cycle, before it expends its energy on flower and seed production. The best time to begin clipping is once the plant has established itself, about six to eight weeks after sowing, but well before the tiny white flowers appear in mid-summer. Harvesting the leaves in the morning after the dew has evaporated is a technique used to maximize the concentration of volatile oils.
To keep the plant healthy and productive, employ a “cut and come again” harvesting method, using clean snips to trim only the outer leaves. Do not take more than a fifth of the foliage at any one time, especially if the goal is to also produce seeds later in the season. These lacy leaves are most often used fresh, as their delicate flavor tends to diminish quickly if they are dried for long-term storage.
Collecting and Threshing Anise Seeds
The primary harvest for most growers is the seed, which contains the concentrated compound anethole responsible for the characteristic aroma. Anise requires a long, frost-free growing season, often around 120 days, to fully mature the seeds. The harvest window occurs in late summer or early autumn and is signaled by a distinct change in the appearance of the umbels, the umbrella-like flower heads.
Seed maturity is reached when the umbels transition from a bright green color to a gray-brown or tan hue, indicating that the seeds have dried on the stalk. The timing is precise because if the seeds are left too long, the seed pods, known as schizocarps, will easily shatter, causing the crop to drop to the ground. Use sharp shears to cut the entire stalk and umbel once the color change is observed, instead of picking individual seeds.
After cutting, the umbels must be thoroughly dried indoors to complete the curing process and prepare for threshing. This involves bundling the stalks together, leaving about six to ten inches of stem, and hanging them upside down in a warm, dry, sheltered location with good air circulation. Placing a paper bag securely around the drying heads ensures that any seeds that naturally fall off are collected.
This drying period can last one to two weeks, and it is a necessary step before threshing to ensure the seeds are completely dehydrated and separate easily from the chaff. Once the seed heads are brittle and fully dried, the threshing process involves gently rubbing or shaking the heads inside the bag to dislodge the seeds. Remaining debris can be removed using a fine-mesh sieve or a winnowing technique, allowing the lighter chaff to be carried away.
Curing and Storing Harvested Anise
After the seeds have been collected and separated from the plant material, a brief curing period helps to ensure a uniform moisture content for long-term storage. Curing involves spreading the cleaned seeds on a tray or paper for a few additional days in a dry location to confirm they are completely free of residual moisture. This final equalization prevents mold growth once the seeds are sealed for preservation.
Both the dried seeds and any dried leaves should be stored in airtight containers, such as glass jars, to protect them from humidity and oxygen degradation. The containers must be placed in a cool, dark, and dry environment, away from direct sunlight or heat sources. Properly stored anise seeds maintain their flavor potency for up to one year.