Anise

Pimpinella anisum

Anise (Pimpinella anisum), also known as aniseed, is an annual herbaceous plant in the Apiaceae family that produces oil-rich fruits that have a distinct licorice taste. Native to the Mediterranean and first cultivated in Egypt, Anise is now produced in Mexico, the Middle East, Eastern Europe, Chile, Pakistan, and China. The aniseed can be used in cooking, potpourri, and herbal medicine.

Anise should not be confused with the similar tasting star anise.

Description

Anise grows to between 18 and 24 inches in height with bright green feather-like leaves and blooms with small white clusters of flowers. The seeds are grey-brown and oval in shape, measuring 2-4 milimeters. One plant will yield approximately two tablespoons of fruit.

Cultivation

Anise is grown from seed and should be planted where it will reside throughout it's life, as it does not respond well to being transplanted. It is planted in the spring and takes about three months to flower. Anise is best suited for dry, well drained soil in an area where it will receive full sun.

Usage

Culinary

The fruit, frequently erroneously referred to as a seed, is used as flavor for numerous liquors around the world. Some notable examples of this would be Greek ouzo, Spanish ojen, Turkish raki, and the French pastis, Pernod and Ricard. Prior to it's ban in 1915, anise was widely used in absinthe.

Anise is commonly used as a flavoring in bread, cakes, cookies, and candies. It is also used flavor fish, poultry, soup, and stews.

Medicinal

Chemicals within the anise fruit can provide several theraputic benefits. Anethole, the chemical compound that causes the licorice flavor of the fruit, can be used to settle an upset stomach and indigestion. Aniseed also contains the chemicals creosol and alpha-pinene, which function as expectorants, and dianethole and photoanethole, which behave similarly to estrogen.