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Gardens

ANISE


Anise

  • Licorice taste, similiar to fennel, is provided mostly by anise, the oils are used for licorice candy. The licorice plant has a completely different taste.

  • Anise is native to the eastern Mediterranean region, the Levant, and Egypt(used here in 1500 B. C.)

  • It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times.

  • The whole plant is edible but it is the seeds that are used the most. All upper parts of the immature anise plant are eaten as a vegetable. The stems resemble those of celery in texture.

  • The herb Pimpinella anisum is dried and given the name anise.

  • Buy seeds whole and grind as required because the seeds lose their flavor quickly.

  • Most Anise is produced in Spain, Turkey and Egypt, however, anise from Spain is considered to be the favorite because of it's superior quality.

  • Anise seed culinary use is in some curries and seafood dishes, and is used as a breath sweetener and digestive aid for medicinary uses.

  • Not the same plant as the Chinese star anise.

  • The plant needs full sun, blooms(white to near white) in mid summer with foliage being quite aromatic.

  • Soil pH requirements is 5.6 acidic to 7.5 neutral.

  • For propagation use the seeds and direct sow after last frost.

    Here is all the ANISE you can imagine

    fertilizer link

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    jim ellison enterprises
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