ANISE

Anise is an aromatic plant, with clusters of white flowers that bloom in early summer and form small, ridged seeds.

Anise grows best in sandy, well-drained soil in full sun and, once established, can survive with a minimum of watering. Because anise forms a taproot- a long slender root that grows deeply downward - it is difficult to transplant.

The plant does best when down directly in the garden after the last frost.

If starting anise indoors, use peat pots that can be placed directly in the soil. Anise seeds take 14 to 18 days to germinate.

Anise is mainly grown for its licorice-flavored and scented seeds. The leaves are used in salads. The seeds are used to flavor cakes, cookies, cosmetics, breads, liqueurs as well as to season fish, poultry, soups and sauces. Other Uses: Add the aromatic seeds to sachet and potpourris. The leaves and flowers are added to water, vinegar, alcohol and ammonia to make cleaning solutions.

Harvest the seedheads when they are gray-green.

Wash the seedheads and spread them on a towel to dry.

When they are thoroughly dry, rub several seedheads together between your palms and the seeds will fall out.

*Medicinal uses:

Anise seed tea is used as a soothing expectorant for getting rid of phlegm and as a suppressant for coughs, particularly in cases of colds, bronchitis and dry coughs. The flavorful tea is also used to ease indigestion and gas. In addition, anise tea is believed to enhance the body's ability to absorb iron and is used in cases of anemia caused by iron deficiency.

Parts used:

Seeds. Typical preparations:

Tea: Gently crush 1 to 2 teaspoons anise seed just prior to use. Add 1-cup boiling water; cover and steep for 10 to 15 minutes. Strain out the seeds and drink 1 cup of liquid up to 2 times daily.

To treat gas: Drink one cup of tea slowly before or after meals.

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