Saturday, July 16, 2011


Name: Anise  (Pimpinella anisum)

*Gives the licorice-type taste to food, teas, medicine, etc.
*An annual plant

Parts Used:
*roots, leaves, seeds

*Prefers enriched, light, well-drained, neutral soil
*Prefers full sun yet also sheltered (from winds, etc.) position

*Does not transplant well, so consider position carefully
*Sow seed directly into soil and keep well weeded

*Cut anise when seeds are fully developed. Cut the plant down to the ground when the fruit turns gray-green at the tips. Tie bunches inside paper bags and hang them upside down to dry and to catch the seed.
*Harvest leaves fresh as required
*Dig up for the roots in autumn

*Anise has calming and antispasmodic properties which makes it helpful in alleviating flatulence, and giving relief to intestinal problems and bloating
*It is an excellent overall digestive aid and also a natural sweetener to bitter herb teas and tonics
*Infuse as a tea for colds and coughs, also helps relieve nausea

*Seeds: The best flavor of the Anise seeds comes if you grind the seeds
*Leaves: Can be added in small amounts to salads and fish dishes
*Chew slightly roasted seeds after a meal as a breath sweetener and a digestive aid
*Add roots to soups for a hint of licorice taste

Companion Planting:
*Anise repels aphids and attracts beneficial insects

*Add seeds as a bait in mouse traps (it attracts them)
*Add crushed seed to homemade potpourri

For additional information, see references and warnings

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