Anise (Pimpinella anisum).
Anise (Pimpinella anisum)
Anise has a sweet, licorice-like flavour commonly used in cooking and baking. To sow anise seeds, choose a location with full sun to partial shade and well-draining soil, with a pH of 6.0 to 7.0. Sow the seeds approximately 1/4 inch deep and 1 inch apart, in rows spaced 12 to 18 inches.
Indoors, place the seeds in a warm, sunny location, keeping the soil moist but not saturated. Germination typically takes 10 to 14 days. Outdoors, direct sow seeds into the prepared garden bed, lightly cover the seeds with soil and water gently. Thin the seedlings to 8 to 12 inches apart after they are 3 to 4 inches tall.
Care: Water regularly but don't overwater, as anise can be prone to root rot in wet conditions. Keep the soil weed-free and fertilize lightly with a balanced organic fertilizer if needed.
Transplanting: Wait until the plants are 4 to 6 inches tall and have at least two sets of true leaves before transplanting them into the garden. Be gentle with the roots as they are delicate.
Harvesting: Anise is typically ready to harvest about 3 to 4 months after planting, with leaves harvested at any time but seeds ready when the plant starts to turn brown. Cut the entire plant, hang it upside down to dry, and collect the seeds.
Further information.
Herb anise (Pimpinella anisum) is a flowering plant that belongs to the Apiaceae family. It is commonly used as a spice or flavoring agent in a variety of cuisines and beverages. Anise has a sweet, aromatic taste similar to licorice, which comes from the presence of anethole, a compound that is also found in fennel and star anise. Here are some of the ways herb anise is commonly used:
1. Culinary purposes: Anise is used in both sweet and savory dishes. It is a popular ingredient in baked goods, particularly in European and Middle Eastern cooking. It is often found in recipes for cookies, cakes, and breads, as well as in spice mixtures like Chinese five-spice and Indian garam masala. Additionally, it is used to flavor liquors, such as ouzo, rakı, and anisette, and is also used in the preparation of absinthe.
2. Tea: The seeds of the anise plant can be used to make anise tea, which is often consumed for its pleasant taste and potential digestive benefits. It is believed to help with colic, gas, and other stomach ailments.
3. Herbal remedies: Anise has been used in traditional medicine for a range of purposes, including treating respiratory issues like coughs and colds, aiding in digestion, and relieving menstrual cramps and symptoms associated with menopause. It is also sometimes used as a breath freshener or in mouthwashes.
4. Essential oil: The essential oil derived from anise seeds has a strong aniseed scent and is used in aromatherapy, perfumes, and soaps. It is also used in the food and beverage industry for flavoring.
5. As a substitute for star anise: While they are not the same plant, anise and star anise share a similar flavor profile. In some recipes, ground anise can be used as a substitute for star anise when the latter is not available.
6. Infusions and tinctures: The seeds can be steeped in alcohol to create an anise-flavored liqueur or a tincture for use in cocktails and other beverages.
7. Confectionery: Anise is commonly used to flavor candies, such as aniseed balls and jelly beans, as well as in the making of rock candy.
8. Desserts: It is often added to ice creams, custards, and puddings for a distinct and appealing flavor.
9. Beverages: Besides tea, anise is used to flavor a variety of drinks, including sodas, cordials, and certain types of beer. It is a key ingredient in the popular Italian after-dinner drink, sambuca.
10. Breath fresheners and digestive aids: Anise seeds are sometimes chewed after meals to freshen breath and aid digestion.
Herb anise can be found in whole seed form, ground, or as an extract. When using anise in cooking, it is important to use it sparingly, as its strong flavor can easily overpower other ingredients. It is typically added to recipes at the end of the cooking process to preserve its aromatic qualities.