Info: Anise is a pretty white flowering umbellifer that can reach heights up to 90 cm. The plant is most famous for the liquorice flavour of its leaves and seeds. You can use the leaves fresh in salads and soups, and the seeds for flavouring cookies, pastries, and confections. In Western cuisine, anise is mostly used in bread and cakes. In the Mediterranean region, Anise is also used to flavour many liqueurs (Pastis, Ouzo).
Anise is also one of the oldest known medical herbs and acts as a disinfectant, anti-inflammatory, spasmolytic, expectorant and antiviral. It is used to treat digestive problems, relieve toothache and menstrual cramps.
Sowing & cultivation: As the plant grows best under warmer conditions, it is recommended starting indoors from March. Outdoors, Anise likes light, fertile, well drained soil. In the garden, Anise deters pests from crops such as brassicas by camouflaging their odour. It improves the vigour of any plants growing near it.
|Botanical name||Pimpinella anisum|
|Location||Sunny on light, fertile, well-drained soils|
|Harvesting||Remove leaves as needed, seeds are ripe in September|