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Anise, widely cultivated in the Mediterranean basin, has been used as a condiment since the Egyptians and Romans. Very easy to succeed, its seeds are very appreciated for their fine and fragrant taste.
Anise, widely cultivated in the Mediterranean basin, has been used as a condiment since the Egyptians and Romans. Very easy to succeed, its seeds are very appreciated for their fine and fragrant taste.
Anise likes proximity to all aphid-fearing vegetables.
Sow in April-May in lines 40 cm apart.
Thinning: At the 4-5-leaf stage, thin by tearing out the smallest plants to leave only one plant all 15-20 cm.
Harvest ripe seeds in August-September.

Anise, widely cultivated in the Mediterranean basin, has been used as a condiment since the Egyptians and Romans. Very easy to succeed, its seeds are very appreciated for their fine and fragrant taste.
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