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Anise
(Pimpinella anisum) is native to the
Middle East and has been used as a medicine and as a
flavor for medicine since prehistoric times. Ancient
Romans hung Anise plants near their pillows to
prevent bad dreams. They also used Anise to aid
digestion and ward off epileptic attacks. Colonists
in the New World used it as a medicinal crop too.
Anise is the dried ripe fruit of the herb Pimpinella
anisum. The crescent shaped seeds are unmistakably
identified by their distinctive licorice-like
flavor. |
Description
Anise is a dainty annual that grows from 1
½
to 2 feet high. It has finely cut, serrated
leaves and very small, whitish flowers in flat
clusters. The leaves and seeds have a warm, sweet
taste that suggests licorice.Culture
Anise grows rapidly from seed. Plant after all
danger of frost has passed. If planted in rows, thin
to 6 to 8 inches apart in rows 2 feet apart.
Harvesting
The green leaves can be cut whenever plants are
large enough. Gather seeds about 1 month after
flowers bloom.
Use
Anise leaves can be used in salads and as a garnish.
Use the seeds to flavor confections such as cakes
and cookies. Oil from anise seed is used in
medicine.
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