Heirloom Herb. Seeds are used in cakes, bread, soup and stews as well as teas. Freshly chopped leaves are also appealing in salads, sauces, soups and stews. Grows 45-60 cm (1.5-2′) tall. May self-sow and establish persistent stands. Also known as Culinary Spice Anise or Erva-Doce. Annual.
How to Grow
210 seed/gram. Sow seed directly outdoors in a sunny site with well drained soil in mid-May to early June. Plant seed 6 mm (1/4″) deep and 2.5 cm (1″) apart in the row with rows 45 cm (18″) apart. Thin to 20 cm (8″) in the row. Seed can be started indoors in a soil-less mix 4-5 weeks before last frost. Keep at 20 C (70 F) for the 14 day germination period then grow on at a slightly lower temperature, harden off and plant outside after the danger of frost has passed. Harvest seed after flowers have dried and seeds are grayish-brown. Harvest leaves for use anytime!