ANISE, ANISE SEED

is a spice with a flavor reminiscent of licorice. It is found in both seed and ground form.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

is an aromatic herb of the Pimpinella tribe. The essential oil is used as a flavouring in confectionery. The best only should be used, as common kinds are largely adulterated with the oil of Star Anise, which, although from quite another plant, posesses the aromatic qualities of the anise, but in a much less delicate form.

is an aromatic plant of the family of Umbelliferae abundant all over Europe, Egypt and Syria and Italy. It is pumpernickel

Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]

is a plant of South Europe and Asia Minor. This plant was formerly much culivated in England as a potherb but is now fallen into disuse. The leaves were eaten either boiled in soups or stews, or used as a salad in a fresh state. The leaves and roots are still eaten in Germany and the seed is used occasionally for flavoring. In silesia, according to Bryant, the roots are eaten boiled and the green seeds are chopped up and mixed with salads to give them an aromatic flavor. This aromatic herb can scarcely be considered as an inmate of American gardens, although so recorded by Burr, 1863. In 1597, Gerarde, says the leaves are "exceeding good, holsom, and pleasant among other sallade herbes, giving the taste of Ainse unto the rest." In 1778, Mawe records that it is used rarely in England. Pliny seems to refer to its use in ancient Rome under the name anthriscus It finds notice in most of the early botanies.

**PIMPINELLA ANISMUM Umbelliferae, ANISE**

Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]

is a plant of Greece and Egypt. Anison was known to the ancient Greeks. Dioscorides says the best came from Crete, the next best from Egypt. It is also mentioned by Theophrastus. Pliny, in the first century, says "anesum, green or dry, is desirable in all seasonings or sauces." The seeds, he says, are sprinkled in the under crust of bread and are used for flavoring wine. He quotes Pythagoras as praising it whether raw or cooked. Palladius, in the beginning of the third century, gives directions for its sowing. Charlemagne, in the ninth century, commanded that anise should be sown on the imperial farms in Germany. Anise is mentioned also by Albertus Magnus in the thirteenth century. It seems to have been grown in England as a potherb prior to 1542, as Boore, in his Dyetary of Helth, printed in that year, says of it and fennel, "These herbes be seldom used but theyr seeds be greatly occupyde." Ruellius records anise in France in 1536 and gives the common name as Roman fennel, the name Albertus Magnus used in the thirteenth century. It is classed among culinary herbs by McMahon, 1806.

In the seventeenth century, quintyne records the use of the leaves in salads. The seeds now serve to flavor various liquors; in Italy, they appear in diverse pastries; in Germany they are put into bread; in England, in special bread, in rye bread and even in cheese. In Malta, localities in Spain, France, southern Italy, Germany and Russia the plant is grown on a large scale for the seed, which also enters commerce in northern India and Chile. The plant is indigenous to Asia Minor, the Greek Islands and Egypt but is nowhere to be found undoubtedly growing wild. There is no indication of its having formed varieties under cultivation, except that Bauhin records one sort having rounder and smaller seeds than the common variety.

Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.

is a spice which is the dried, ripe fruit of Pimpinella anisum, a small herb. The flavor is similar to fennel or licorice while the seed resembles caraway seed. It is used in beverages, soups, candy, liquors, and sweet pastries.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is the aromatic seed of a Mediterranean plant of the parsley family, used for flavoring food. -
ORIGIN Middle English: via Old French from Latin anisum, from Green anison.

Anise can be both a spice, herb, and vegetable.

Southern Living Progressive Farmer. 1978?. The desserts Cookbook. Favorite Recipes Press, Copyright MCMLXXI.

ANISE is a sweet-smelling herb, has a delicious subtle licorice flavor. Anise seeds are frequently used in cookies and fruit desserts. To release their full flavor, crush them with a rolling pin just before using. Commercially-extracted anise oil is used to flavor cakes, coffee cakes, and sweet-breads.

Hewitt, Ben. 2001 July/August. Tea for Two. Organic Gardening 48(5):32.

ANISE HYSSOP

(Agastache foeniculum)

A perennial that grows to 2 feet and produces conical, licorice-flavored purple flowers from midsummer to early autumn. Harvest the flowers. Anise hyssop tolerates any well-drained soil and prefers ample sun in USDA Plant Hardiness Zones 6 to 10. Traditional Native American uses include herbal infusions to ease chest pain due to cough.

Mazza, Irma Goodrich. 1952 July. Herbs for the Kitchen. Little, Brown and Company, boston.

ANISE

Pimpinella anisum Annual

This herb is one of the most ancient seasonings. Its feathery lengths grew on the shores of Asia Minor, for Theophrastus listed it among the herbs worthy of a second sowing. Charlemagne ordered it for his Imperial garden. Pliny urged that it be suspended near the bed, for it assured the sleeper a youthful look when he arose in the morning.

The uses of anise are not numerous, but they are important. The green leaves are refreshing addition to salads, for their delicious, piquant flavor spurs the appetite. The seeds are used in pastry and mixed with cottage or other fresh cheeses.

Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.

Dried ripe fruit of Asia, Europe, and the U.S. Used in licorice, anise, pepperoni, sausage, spice, and vanilla flavorings for beverages, ice cream, ices, candy, baked goods, condiments (5,000 ppm), and meats (1,200 ppm). The oil is used for butter, caramel, licorice, anise, rum, sausage, nut, root beer, sarsaparilla, spice, vanilla, wintergreen, and birch beer flavorings for the same foods as above excepting condiments but including chewing gum (3,200 ppm) and liquors. Sometimes used to break up intestinal gas Nontoxic. GRAS ACCEPTABLE

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

The dried fruit of Pimpinella anisum (parsley family). Chief component of the volatile oil is anethole (methoxypropenyl benzene). The seed is used to flavor baked goods, meat products and drinks.

UNITED FRESH FRUIT & VEGETABLE ASSOCIATION, 727 N. Washington, Alexandria, VA 22314. FEBRUARY 1974 original author R. A. SEELIG scanned and edited by ZoeAnn Holmes

Anise, FOENICULUM VULGARE (words meaning in effect commen fennel) is a member of the Umbelliferae or parsley family. It is a perennial herb which however is grown as an annual. It has lacy, much divided, multi-compound leaves (that is, a leaf that has leaflets which in turn have their own leaflets). The leaflets are extended into thread-like segments. The base of the leaves is much enlarged and thickened. The plant has a distinctive aroma and taste like anise-seed and hence the common name. The flowers are small, yellow and in compound umbels. The wild plant grows five feet tall but the cultivated plant is shorter. The feathery top should be fresh and green and the stalk and bulb of a light greenish white color, firm, and not wilted.

Excerpted from American Spice Trade Association. 1966. A glossary of Spices. American Spice Trade Association. 76 Beaver Street, New York, NY 10005

A medicine in ancient Assyria, a digestive at Roman banquets, a charm against bad dreams and the "evil eye" in olden times, this small gray-brown seed of an herb of the parsley family is unmistakably identified by its licorice flavor. It gives characteristic arom to anisette and other liqueurs.

Anise flavor also resembles that of fennel and is reminiscent of tarragon. Most commonly sold int he whole form, it is used in cookies, cakes, fruit cups and compotes. As the Roman naturalist Pliny said, "It serves well for seasoning all meats and the kitchen cannot get along without it." It is an excellent spice for chicken, duck, and veal dishes.

Originally from the region east of the Mediterranean, today Turkey, Spain and Syria are our chief sources of Anise Seed.

Mazza, Irma Goodrich. 1952. Herbs for the Kitchen. Little, Brown and Company, Boston. p. 8.

Anise - Pimpinella anisum - Annual.

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