Anise: Difference between revisions
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{{Image|Anise.jpg|right|200px|''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''' (''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]]. | ||
Revision as of 10:00, 28 February 2009
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 most commonly used in flavored liqueurs such as ouzo and absinthe. It is also used to flavor breads, cakes, cookies, and candies.