How to harvest the herb properly

When is harvest time?

Anise (Pimpinella anisum) belongs to the umbellifer family and found its way into our herb gardens from Asia. The coveted seeds with their unmistakable aroma ripen in the white umbrella flowers. As a result, the flowering time and harvest are closely related:

• Anise bloom: July to August
• Harvest time: 6 weeks after flowering

plants If you anise in a sunny, dry, gritty-loamy location, the harvest will start at the end of August. In partially shaded, cool and damp locations, you can sometimes only pick anise from October.

How can you recognize ripe aniseed?

The summer flowering time of anise is an important indication that the healing, aromatic seeds are now growing. Because the white umbel flowers unfold in stages, we recommend regular check-ups in the herb bed from August onwards. Ripe anise can be recognized by its withered flowers and seeds with brownish skins.

Picking anise correctly - how does it work?

For a rich anise harvest, race against the withering plants. Anise strives to distribute the ripe seeds in the bed so that offspring can thrive in droves. In order for this process not to reduce the crop yield, you should be faster. How to pick anise correctly:

1. The best time is just before full maturity
2. Cut off fruit clusters with stalks
3. Hang the aniseed stalks with fruit bunches upside down and let them dry
4. Spread out a cloth or foil to catch the falling seeds

Alternatively, put air-permeable bags made of fleece or cotton over the fruit stands so that the ripe seeds can collect in them. Store anise in dark, airtight containers. This storage preserves the valuable ingredients for at least two years. The dried anise seeds should only be crushed in a mortar when they are used as aromatic or medicinal plants.