chagrinvalleyherbsociety Fun Facts
Growing
Anise is related to dill, cumin, caraway and fennel. It produces tiny, off-white flowers in umbels in the
summer.
These flowers produce seeds about ¼ inch in length. Plants normally grow about 20 inches in
height.
It is an annual and has kidney-shaped to ovate, toothed or divided leaves similar to dill leaves.
It
likes well-drained sandy soil.
It can be propagated by seed.
Technically, anise can be grown in Ohio. It is hardy from zones 4-9.
However, it does need a fair bit of heat to mature (about 120 frost free days).
Seed in rows, rather than broadcast in a ¼ inch of soil. All of the plant can be used.
Plants and leaves can be cut in the summer and used fresh. Seeds are collected as they ripen and can be dried or distilled into oil.
The roots can be lifted in the autumn and dried for use in decoctions or distilled into oil.
It is important to plant your own seeds and know where they were sowed as there are a number of
poisonous wild plants that look very similar.
Also, not to be confused with star anise (Illicium verum). P.anisum is a great companion plant to repel aphids and cabbage worms.
The flowers attract parasitic wasps, which help control many garden pests. Per Carrots Love Tomatoes, when sown with coriander, the seed will germinate better, grow more vigorously and form better heads.
Historical
Egyptians were reportedly the first to cultivate anise for use as a spice, though ancient culinary uses
took place in Greece and Rome as well. The use of anise to aid digestion dates back to the Romans who
ate anise seed cakes at the conclusion of feasts. It’s use following celebrations led to the creation of
special cakes following a wedding. It could also be used to pay your taxes to the Emperor if you lived
anywhere in the Roman Empire and is referenced in the Bible. It was praised by Pliny and Virgil and used by Hippocrates as a mild expectorant. Anise traveled through continental Europe where it found
many uses and arrived in Britain in the 14 th century. Turner’s herbal of 1551, says that “Anyse” is used to
sweeten breath and ease stomach issues. By the 16 th century, anise was being used widely as
mousetrap bait. Apparently, mice find it irresistible.
Medicinal Uses
For educational purposes only, don’t try this at home…Anise seeds are used as an expectorant,
aromatic, stomachic and tonic. It can be used internally for all manner of coughs, bronchial asthma,
indigestion, flatulence, and insufficient lactation. It also has aphrodisiac qualities. Externally, anise has
been used for lice, scabies and as a chest rub for bronchial complaints. A tea can be made with 1tsp
crushed seed in a cup of boiling water. The seeds can also be chewed to freshen breath and help in
stomach issues like acid reflux. Essential oil of anise is reportedly antibacterial, antiviral, insecticidal, as
well as an expectorant, antispasmodic and has estrogenic effects.
Culinary
Pimpinella anisum has a licorice-like flavor. It is widely used from a culinary perspective and is used to
flavor cakes, baked apples, meat curries, cooked vegetables and soups. The leaves can be used fresh in
salads. It can also be used as an aromatic in soaps, perfumes, sachets and potpourris. It can also be
used as an anti-spoiling agent and preservative. It is arguably most known as a flavorant in many
alcoholic beverages including ouzo, sambuca, pastis, absinthe and vermouth. Artemesia absinthium was
traditionally used in absinthe and vermouth until it was banned for a time because of negative effects
caused from overuse.
Tips:
Anise or aniseed produce seeds whose flavor can be bold or mild, and used in sweet or savory
dishes.
- It is commonly used to provide a spicy, sweet licorice flavor to savory breads, gingerbread, cakes,
biscotti, cookies, sweet rolls, and beverages. - Aniseed is used in Indian cuisine to enhance the flavor of soups and fish dishes.
- It can also be used in Mediterranean dishes such as in tomato sauces, pickles, and with chicken, duck
and veal. - Roots and stems have a more mild flavor when added to soups and stews.
- Both the seeds and leaves have the anise flavor
- Add freshly chopped leaves to salads or vegetable dishes, cheese spreads and dips. It can also be used
as a garnish for soups as well as pork and lamb stews.
Recipes
Carrots with Aniseed
¼ cup butter or margarine 1 teaspoon salt
1 tablespoon soft brown sugar 1 teaspoon (heaped) aniseed
1 ½ pound carrots Black pepper, freshly ground
Wash and peel the carrots, top and tail them. Large carrots cut in quarters lengthways. Small carrots can
be kept whole. Put the sugar, butter OR margarine, aniseed, salt and pepper into a saucepan. When the
mixture begins to bubble, add the carrots. Stir well, lower the heat, cover and simmer for fifteen
minutes or until carrots are tender when pierced with a fork. Serves four. Serve hot.
BigOven.com, Originally posted to Jewish-Food digest V96 #58, 10/3/96
There were some other great recipes on The Herb Society of America’s website. You can find them at
Microsoft Word – Recipes Anise 2023.docx (herbsociety.org). These include: Rosehip Liqueur, Spice
Liqueur, Sausage Soup and Vanillekipferl (Anise-Seed Crescent Cookies). I’m going to try these recipes
as well, especially the Vanillekipferl. My family bake these cookies each year for Christmas but we didn’t
put in anise seed. I think it will make a delicious companion to the cookies my Mom bakes.
Much of the text supplied with permission by The Herb Society of America.
