A - Z of Herbs - Anise

ANISE
also known as Aniseed
Pimpinella anisum
Umbelliferae
Medicinal, Culinary Herb

This herb has a woody root that produces a round, grooved, branched stem. The coarse-toothed lower leaves are round to cordate with long petioles. The upper leaves are feathery, delicate, and pinnately divided. Leaflets may be toothed or toothless. The small flowers are white to yellowish white with petals that are held in compound umbels. The brown fruit (seed) is ovate, downy, flattened, and 1/8 inch long. The seed contains anise aldehyde which gives them there own pleasant aroma. The scent of the oil is so powerful that it can be used for masking other scents, and so it is reputed to be used by criminals for putting dogs off their scent.

Height 18 to 24 inches; width about 12 inches. It flowers during July to August and has tiny yellowish white flowers that open like a star. Hence its name 'star-anise'.

Distribution

Anise is native to North Africa and the Middle East. It requires a long, hot summer to ripen its seeds. Mainly for this reason, very little is now cultivated in Europe with seed being imported from Spain and North Africa.

Propogation
Anise requires:

• Full sun
• light, dry, well-drained soil
• pH of 6.
• protection from winds
• regular watering

Sow the seeds directly into the ground in early April. Although the seed will germinate readily in flats, anise transplants poorly). Sow in shallow drill about 1 foot apart. In July to August given good conditions, expect to see white to yellowish white blooms. To harvest the seeds, cut off the flower heads before they drop. Place them in a single layer in a dry place, expose to direct sunlight and allow the seeds to dry out thoroughly. When the seeds are dry, rub them to separate the seed and sieve to remove the seeds from the husks. Store the seeds in an airtight container.

History
Anise is native to the Middle East and North Africa. Its name has no particular meaning, but the plant itself has always been synonymous with health and digestion. It has been cultivated for much of recorded history. It is mentioned in St Matthews Gospel as one of the tithes of Mosaic law Hippocrates recommended it for coughs, and the Roman scholar Pliny used it as a breath freshener. Today's spicy wedding cake may have originated from a cake containing anise that was eaten by the Romans after large feasts.

Usage
Anise may be used for its aromatic qualities in oil and potpourris. Crushed seeds are added to sachets. The aniseed flavor complements eggs, fruit, cheese, pastries, cakes, and cookies. The leaves, which can be harvested before the seeds ripen, are used in salads and garnishes and dried to make aniseed tea. The seed is used whole or ground.

The seeds are used in the making of breads and cakes. At one time the whole seed was used to make aniseed ball sweets. In salads, use the leaves sparingly as the taste is a pungent and acquired one.

Anise is reported to have some medicinal qualities:

• For indigestion, aniseed tea is made by poring boiling water onto the seeds, straining, and drinking when cool
• The oil from a strong strong infusion in water is taken as a remedy for bronchitis.
• In the Middle East and Africa the oil is used for destroying lice.