Anise
$4.00
Anise (Pimpinella anisum) — a flavorful, aromatic annual herb in the Apiaceae family, native to the eastern Mediterranean. Seeds have a sweet, licorice-like flavor used in baking, cooking, and liqueurs like ouzo, sambuca, and anisette. Plants grow 18 inches to 2 feet tall with feathery green leaves and white flower umbels, followed by grayish-brown oval seeds. Leaves can also be used fresh in salads or as a garnish. Growing tips: Anise needs a long, warm growing season to produce seeds — our Owens Valley summers are ideal. Direct sow in spring after frost danger. Harvest seed heads when they turn gray-brown and dry them fully before storing. The leaves are also edible with a milder anise flavor — add young leaves to salads. Pairs beautifully with fennel and star anise in spice blends.
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More Herbs
Rosemary
Aromatic, drought-tolerant rosemary — a perennial herb that earns its place in every garden. Wonderful for roasting meats, flavoring bread, infusing olive oil, and simply brushing past for the fragrance. Growing tips: Rosemary is a Mediterranean native that loves our dry Owens Valley climate. Once established, it needs very little water. Full sun, well-drained soil, and protection from the harshest winter winds are all it asks. In Big Pine, it may need winter mulching in exposed locations. One plant provides more rosemary than most cooks can use. Prune regularly to maintain shape and encourage bushy growth. Excellent in containers on a sunny patio.
Garden Sage
Classic culinary sage with velvety, gray-green aromatic leaves. An essential herb for Thanksgiving stuffing, brown butter sauce, saltimbocca, sausage seasoning, and fall/winter cooking. Growing tips: Sage is a tough perennial that thrives in our dry, alkaline soil — conditions that many herbs love. Full sun and minimal water once established. Harvest regularly by snipping stems to encourage bushy growth. Sage is semi-evergreen in our climate and can often be harvested year-round with winter protection. The purple flowers in spring attract pollinators. Pair with butternut squash, pork, poultry, and white beans.
Mint
Refreshing, vigorous mint for mojitos, juleps, teas, tabbouleh, Vietnamese cooking, desserts, and just about everything else. One of the most useful and easiest herbs to grow — almost too easy. Varieties may include: Spearmint, Peppermint, Chocolate Mint, and other mint types. Growing tips: WARNING: Mint is an aggressive spreader. Grow it in containers or a dedicated bed where it cannot escape — we are not kidding about this. That said, it is nearly indestructible and provides unlimited harvests. Full sun to part shade, regular water. Harvest frequently by cutting stems — this keeps plants bushy and prevents flowering. Mint tea is as simple as steeping fresh leaves in hot water. Freeze extra leaves in ice cube trays for winter cocktails.
Peppermint
Peppermint (Mentha x piperita) — a perennial herb known for its aromatic leaves and strong, refreshing flavor. A hybrid of watermint and spearmint, widely cultivated for its culinary, medicinal, and aromatic properties. Used to flavor teas, desserts, and savory dishes. Its essential oil is valued for its cooling sensation and therapeutic benefits. Growing tips: Like all mints, contain peppermint in a pot or dedicated bed — it spreads aggressively. It prefers slightly more moisture than other mints and appreciates afternoon shade in our hot Owens Valley summers. Harvest stems frequently. Dry extra leaves for winter tea — hang bundles upside down in a cool, dark place. Peppermint also repels many pests, making it a good companion plant around the garden perimeter.