Anise, or aniseed (Pimpinella anisum), is a flowering herb in the Apiaceae family, grown for its aromatic seeds and leaves. The plant reaches 30–60 cm tall, with feathery, bright green leaves and umbrella-like clusters of small white flowers. When ready to harvest, the seeds are small (3–5 mm), oval, ridged, and grayish-brown.

Picking

Anise is primarily grown for its seeds, though the leaves and stems are also used. The seeds are ready when the umbels turn brown and the seeds harden. Cut the entire umbel with scissors or pruning shears, then hang it upside down in a paper bag to catch the seeds as they dry. Handle them gently—dry seeds shatter easily.

For leaves, pick them in spring or early summer (May–July), when they’re young and tender. Snip them with scissors before the plant flowers. Roots and stems can be dug up or cut at the base, but they’re less commonly harvested.

Leave some umbels on the plant to self-seed. Pick in the morning, after the dew has dried, to prevent mold. In the Netherlands, seeds are usually ready in late summer to early autumn (August–September). The plant is frost-sensitive, so it won’t survive cold snaps.

At home

Dry the seeds thoroughly and remove any debris. Store them in an airtight container in a cool, dark place—they’ll keep for 1–2 years. Leaves should be rinsed gently, patted dry, and refrigerated in a damp paper towel for 3–5 days. Roots and stems can be wrapped in a damp cloth and kept in the fridge for about a week.

For longer storage, freeze the seeds whole or ground. Leaves can also be frozen, but blanch them first to preserve flavor. Drying leaves is possible but less common.

Recipes

Anijsmelk (Anise Milk)

A warm Dutch drink made with milk and anise seeds, often sweetened with sugar. Serves 2

  • 500 ml milk
  • 1 tsp anise seeds
  • 1–2 tsp sugar (optional)
  1. Heat the milk in a saucepan over low heat until warm but not boiling.
  2. Add the anise seeds and sugar, if using. Let steep for 5 minutes.
  3. Strain and serve warm.

Source: Voedingscentrum

Anijsbrood (Anise Bread)

A sweet Dutch bread flavored with anise seeds, often with raisins. Serves 8

  • 500 g flour
  • 7 g active dry yeast
  • 250 ml warm milk
  • 50 g sugar
  • 1 egg
  • 50 g butter, softened
  • 1 tsp anise seeds
  • 100 g raisins (optional)
  • Pinch of salt
  1. Dissolve the yeast in the warm milk with a pinch of sugar. Let sit for 5 minutes until frothy.
  2. Mix the flour, sugar, salt, anise seeds, and raisins (if using) in a large bowl.
  3. Add the yeast mixture, egg, and butter. Knead until smooth.
  4. Cover and let rise for 1 hour, or until doubled in size.
  5. Shape into a loaf, place in a greased tin, and let rise for another 30 minutes.
  6. Bake at 180°C for 30–35 minutes, until golden.

Source: Het Nederlands Bakkerijmuseum

Tea

Anise tea is made from dried seeds. Use 1 tsp crushed seeds per cup of boiling water. Steep for 5–10 minutes, then strain. It’s often drunk plain or with honey, usually after meals.