Anise

The anise plant with its feathery leaves and tiny grayish brown seeds grows to a height of about two feet.

Anise is one of the first herbs to be mentioned in history. Early Greek, Roman and Egyptian writings also refer to it because anise was valued for its reputed medicinal properties. As late as colonial America, local laws required every man to cultivate anise. The Bible mentions anise as a tithing herb.

The licorice like flavor leaves and seeds of anise are usually dried for use. Today, anise is found both whole and ground on the supermarket shelf.

Anise oil is distilled from aniseed. Small quantities of anise oil can usually be purchased from a drugstore.

Anise is among the most popular flavoring herbs. The anise flavor is traditionally associated with special Christmas cookies and breads. The licorice like flavor of the aniseed makes it very popular in cakes, cookies, sweet bread and rolls.

Suggestions for using aniseed in home cooking include in appetizers, seafood cocktail sauces, pot roasts, stews, baked pork chops, sweet breads, fruit pies, sweet pickles, tea and applesauce.

Both fresh and dried anise leaves, crushed, can be used in cooking to give an interesting flavor to some kinds of shellfish, meats, soups, stews, and sauces.

Fresh anise leaves are a taste stimulant when they garnish fruit salads or cooked vegetables such as carrots and beets. The oil is used commercially in the manufacture of candies, pastries, breads, and liqueurs.

Use anise oil with care due to its high degree of concentration.