MAORI ANISEED

Gingidia montana

This beautiful little plant is indigenous to New Zealand and is thought to have been employed as a traditional medicinal by the Maori, much in the same way that anise and fennel were used throughout Eurasia. The entire plant has a sweet anise scent, and the seeds are very strongly flavored. Gorgeous glossy pinnate leaves are serrated and attractive. Small white umbels to just over 1'. Sometimes listed as New Zealand Angelica.

Seeds absolutely require stratification to germinate, and do especially well with warm-cold-cool treatment. Sow into a pot of moist soil, cover with plastic, and keep at warm room temperature for 3-4 weeks, then pop into the refrigerator for 6-8 weeks before returning to cool room temperature (around 60°F) in bright indirect light to germinate over the course of 2-3 weeks. Or, rather than stratifying indoors, place pot in a sheltered location outdoors in autumn through winter. Seeds will begin to germinate in spring after several freeze and thaw cycles.

Tenacious and adaptable, this species can be found throughout diverse habitats in its native range, from streamside to rock crevices. Hardy to at least zone 5. Vigorous growth once established. Quite indestructible, and reminds a little of Salad Burnet. Very charming, and worth the trouble to germinate. Seed is thought to be short lived, but more likely it enters deep dormancy. Still, best to sow immediately upon receipt.

Packet contains at least 30 seeds.