Anise

Description

Anise is an annual herb, with a simple root, that has been grown for centuries for its aromatic and medicinal properties.

Leaves

The leaves on an anise plant are not very numerous and differ in shape according to their position along the stems: those near the base of the plant, ovate to rounded in shape, toothed, lobed, have a long stalk, which forms a small sheath towards the base; the upper ones, finely cut and feathery, have a shorter stalk.

Flowers

Anise flowers are small, whitish, and arranged in umbrella-shaped clusters. They flower in high summer.

Exposure

Anise prefers a sunny, sheltered position and does not like shady, windswept places.

Propagation

Anise is propagated by sowing, in late spring, towards April or May; since the seeds are small, they must be covered lightly with soil and the seedbed must have been finely worked. Anise seeds quickly lose their ability to germinate, so they must be fresh.

Growth

After the long wait, about a month, before the shoot appears, the new anise seedling grows rapidly. If the seeds were sown too thickly, the seedlings should be thinned out when they reach about ten centimetres in height; transplanting is best avoided because it is not well tolerated. After that it will be enough to hoe the soil to prevent weeds from growing, and to water it if necessary.

Harvesting

The pretty basal leaves of anise can be picked at any time as needed. The fruits ripen between August and September, depending on the place of cultivation and the course of the season, and should be harvested by cutting the stems of the plants at the base before the seeds are fully ripe, that is, when the umbels are turning greyish-green and the seeds are still hard. The umbels should then be exposed to the sun to complete their ripening and to let the seeds drop out. The stems should be cut in the early hours of the morning.

Storage

As mentioned, the seeds are stored, in boxes that close tightly, after drying them in the sun.

Properties

IN THE KITCHEN: Anise is used to flavour many liqueurs; its seeds, whole or chopped, add flavour to bread, focacce and cakes.

Health

Both true anise and star anise, which is an entirely different plant belonging to the magnolia family, have the same properties: they are tonic, sudorific and expectorant. To soothe coughs, anise can be added to a decoction of the flowers or roots of cowslip (Primula veris). In addition, a cup of anise infusion after a meal aids digestion and combats flatulence. Chewing lightly toasted anise seeds after a meal acts as a digestive and perfumes the breath.