FoodFood InformationHerbs&Spice
ANISE (Pimpinella anisum)
You will find two types of leaves on the anise plant. Those which grow thickly
at the base of the stem are bright green, oval, and have toothed edges.
On the stems, rising above the basil leaves, appear smaller, elongated leaves-each
divided into three segments.
The tiny flowers are white and grow at the top of the 2 foot stems in thick,
umbrella like clusters.
Anise is one of the oldest known herbs, having been mentioned in ancient
Egyptian records. Originally from Greece and Egypt, it traveled north with
the Romans to Europe and England and is one of the first European herbs
to have been planted in America. Anise was used by the Romans to make a
rich cake, eaten at feasts, which is thought to be the prototype of our
wedding cake.
Best growth is in light, fertile, well drained soil. Start plants from seeds
as soon as the ground warms up in spring. Because plants have a tap root
they do not transplant well after established, so start them where they
are to grow, or transplant while seedlings are still small.
Anise is most famous for the licorice flavor of its leaves and seeds. Use
the leaves fresh in salads, and the seeds for flavoring cookies, pastries,
and confections. Anise is also used to flavor many liqueurs.