Herb & Spice Companion

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HERB & SPICE COMPANION

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ANISE

Pimpinella anisum

Flavors: sweet, warm, licorice

Anise flavor is found frequently in nature—in fennel, dill, tarragon, chervil, sweet

cicely, and, of course, licorice root. While all the credit usually goes to the flavor

and aroma of “licorice,” in reality, what

you’re smelling and tasting is probably

anise, even in licorice candy!

Anise plants grow delicate feathery

leaves, white blooms, and sweet fruits or

“seeds.” Anise seeds have tons of com-

mercial uses. Their extracted oil is crucial

in anise-flavored liqueurs like anisette,

ouzo, pastis, and Sambuca, as well as

in toothpaste, chewing gum, lozenges,

and cough medicine. In the culinary

department, anise flavors everything

from cakes to curries to candy.

In the Garden

Anise, an annual, needs at least 4 months of hot summer weather in order to gener-

ate seeds. They’ll grow healthily in containers with adequate drainage. However, the

seedlings develop taproots and aren’t amenable to transplanting, so choose a suitably

sized pot and stick with it.

Size: Up to 2 feet tall

Container: At least 8 inches deep

Light: Full sun

Soil: Loose, somewhat rich, well drained; soil must be warm, around 70°F, for seeds

to germinate

HEALTH BENEFITS

Anise is an age-old digestive aid,

helping to relieve gas, stomach

cramps, nausea, loss of appetite, and

constipation. In India and parts of

Europe, anise seeds is chewed after

meals to stimulate digestion and

freshen breath; it’s also prepared as

a tea. Long valued as a treatment for

colds and coughs, anise is a common

ingredient in modern-day cough

suppressants.

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