Pimpinella

( pim - pin - ELL - ah )

At-A-Glance Information

This genus is famous for its widely cultivated species Pimpinella anisum, which produces the widely used spice called Anise Seed (Anix). Species in the genus are native to the British Isles, temperate Europe, Western Asia, and North Africa. Plants are herbaceous and grow from a light-colored taproot. Foliage is ferny, and flowers bloom in umbelliform inflorescences at the tips of green stems. These plants are grown as members of edible or herb gardens, as pollinator plants, or simply as ornamentals in mixed beds and borders.

Pimpinella Species and Varietals

The genus Pimpinella is a member of the plant family Apiaceae, and includes between 150 and 180 species. They are close relatives of plants like Queen Anne's Lace, Parsley, Dill, and Fennel. The growing zones for these trees vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Pimpinella anisum (Anise Seed, Aniseed, Anix, Anise, Sweet Cumin)
This species, native to the Mediterranean and southwest Asia, produces seeds with a black licorice-type flavoring. This herbaceous annual plant reaches 2-3 feet when mature, and produces green leaves. Flowers can be either white or yellow, and bloom in terminal loose clusters. Seeds that follow blooms are commonly harvested and used to flavor dishes and beverages. Best in USDA growing zones 4-9.

Pimpinella major (Greater Burnet-Saxifrage, Hollowstem Burnet Saxifrage, Big Red Burnet)
Native to central Europe and the Caucasus, where it grows in clearings and burned forests as well as meadows, waysides, and wooded pasture land. Roots of this species are used in traditional medicine and herbal liquors. Leaves are dark green and feathery, and flowers are rose to soft-pink and bloom from June through August in the plant's native range. Cultivar 'Rosea' has darker pink blooms than the straight species. The best climates for this species are in USDA growing zones 4-8.

Pimpinella saxifraga (Burnet-Saxifrage, Solidstem Burnet Saxifrage, Lesser Burnet)
This species is native to the British Isles, temperate Europe, and Western Asia. It is a highly nutritious plant for grazing animals, such as sheep and cattle, and was previously cultivated for fodder. Best in USDA growing zones 4-8 and can tolerate full sun and partial shade.

Caring for Pimpinella

Pimpinella plants are typically grown from seed direct-sown into the garden. In mild climates, a succession planting can be sown 2-3 weeks after the first. These flowers appreciate a space in the landscape that receives full sun (though some species can take partial shade; check descriptions above for more information). Ideally, they like to get between 6 and 8 hours of sun each day for best flowering and seed production. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.5 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water seedlings regularly. At maturity, Pimpinella plants appreciate consistent waterings but are considered to be drought-tolerant. Fertilizing these annual plants is not necessary. Prune to remove seed heads if you do not plants re-seeding, otherwise they can be left to their own devices. Pull plants at the end of the growing season and compost.

Harvesting Pimpinella
Pimpinella seeds are called Anise Seeds or Aniseed, and have a flavor similar to licorice with sweet, spicy, and herbal notes. This spice is used in both sweet and savory dishes, and is commonly used to flavor liqueurs, coffee, and desserts. Harvest Aniseed when flower umbels dry out and turn brown; this typically occurs in late summertime. Cut flowering stems off the plant at their base, and hang them upside down in a warm, dry place out of direct light to fully dry. Keep a bag underneath to catch seeds as they are released. Once fully dried, shake gently to release the remaining seeds. Store whole seeds in a tightly sealed glass container in a cool, dark area. They will keep for between 12 and 18 months. It is best used freshly ground, but can be pre-ground as well, in which case it has a shelf life of between 2 and 3 months.

Pimpinella plants can also be harvested for their beautiful flowers, which are held in cloud-like umbels above the foliage. These flowers are great at adding filler or height to cut flower arrangements. The best species to grow for Anise cut flowers are Pimpinella major (Greater Burnet-Saxifrage) and Pimpinella anisum (Anix). They produce flowers that range in color from white to yellow to pink (depending on the species and cultivar grown). Flowering stems typically reach up to around 18 inches tall, and are harvested in summer and fall. Flowers do not have a fragrance, but foliage does. Harvest in the morning, after dew has dried but before the heat of the day sets in. Using sharp, clean shears or snips, cut flowering stems at their base and immediately drop them into a bucket of cool water. To store for later use, keep cut flowers in an area that stays around 30 degrees Fahrenheit. Otherwise, use immediately.

Propagation

Pimpinella, or Aniseed, is best propagated by seed. These annual plants will also re-seed freely in the landscape, and any volunteer plants can be dug up and transplanted when they are seedlings. To propagate your Pimpinella, follow the instructions below:

Propagating Pimpinella by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to drop seeds, you can cut the stem from the plant and hang it upside down in a dry, cool, dark area with a cloth or bucket underneath to catch seeds. Once most seeds have been released, give the stems a final shake, and then place seeds in an airtight glass container until ready to use. They can stay viable for between 1 and 5 years, but sowing fresh seed (from the previous year's harvest) will yield the best results.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 1-4 weeks from sowing. After the last frost of the year passes by, the seedlings can be transplanted outdoors.
Alternatively, many home gardeners choose to direct-sow seeds once the soil warms to between 60 and 65 degrees Fahrenheit.