Anise is the common name of Pimpinella anisum species, from Umbelliferae family.
Also known as: aniseed.
Anise seed is a popular spice
Image credit: David Monniaux
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Features of Anise
Height to 12-20 inches. Spread to 10-18 inches. Zone 8. Half-hardy annual
light-brown, aromatic, ovate seed.
tiny, white, umbel, clustered flower in summer.
Growing Anise
- by seed during spring. sow ripe seeds in situ.
- by self-seed.
- thinning: 8 inches apart.
Using Anise
Cosmetic
Perfume
Use in perfumes and soaps. (Use seed)
Culinary
Dairy products
Add to cream and cream cheese. (Use seed)
Fish and seafood
Add to the boiling water for shellfish. (Use seed)
Salad
Add chopped young leaves to salads. (Use leaf)
Soup
Add chopped young leaves to soups at the end of cooking. (Use leaf)
Soup
Add a licorice flavour to soups. (Use stem, root)
Starches
Add to bread and cakes. (Use seed)
Household
Fragrance
Add to potpourri. (Use seed)
Medicinal
Tea
A tea for nausea, asthma, coughs, and cold symptoms. Also helps digestion and ease bloating and flatulence. (Use seed)
Other Use
Other use
Chew roasted seeds or leaves to freshen breath. (Use seed, leaf)
Other use
May increase breast milk production in nursing mothers. (Use seed)
Traditional Remedies
- Respiratory » cough, cold and flu, asthma
- Digestive » colic, indigestion, flatulence
- Disorder » nausea
- Other » breast milk production, bad breath
Traditional remedies may or may not be supported by scientific evidences.
Cautions
- Please consult with your doctor before using anise for health related purposes.
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