Anise is a dainty, white-flowered annual, with feather-like bright green leaves. It grows to about 18 inches tall.

Anise has been in used in America since the fourteenth century, and has been cultivated in English gardens from the middle of the sixteenth century. It only ripens here during very warm summers. The cultivated plants are much larger than the wild ones.

In Biblical times Anise was used (with other spices) to pay tithes. Matthew 23:23 says ~ 'Ye pay tithe of Mint, Anise and Cummin'.

Cultivation:

Sow the seeds in dry, light soil, in a warm, sunny, sheltered location, early in April. When they come up, thin them and keep them clean from weeds. Allow about a foot each way. The seeds may also be sown in pots and kept in a warm sunny spot. Anise is a delicate plant, and will not do well in cold climates.

The plant flowers in July, and will ripen in the fall. That is the time to harvest the seeds.

Parts Used:

The fruit, or seeds, can be easily dried in trays, outside where there is good air circulation and half-shade, or by moderate heat in the oven. When dry, they are greyish brown, hairy, and about one-fifth of an inch long.

Anise seed has a sweet, licorice flavor and is used to intensify sweetness in cakes, pastries, and cookies. Also, either alone or in combination with cinnamon and bay, it is used to compliment duck, pork or fish. Leaves are added to salads, soups and vegetables.

Medicinal Uses:

Anise tea is great for digestion, sore throat and cough. Chew the seeds for a breath freshener.

The volatile oil, when mixed with spirits of wine, forms the liqueur Anisette, which is beneficial for bronchitis and spasmodic asthma.

Oil of Anise is used also to repel insects when mixed with oil of Sassafras and Carbolic oil.