Anise plants make lovely ornamental herbs with fern-like, finely divided leaves and small white flower umbels. Anise is originally from the Middle East, and it has quite a long history as a medicinal herb. The Greeks and Romans used it as a cough remedy and as a breath freshener.
Anise is most famous for the liquorice flavour of its leaves and seeds. Use the leaves fresh in salads and soups, and the seeds for flavouring cookies, pastries, and confections.
In Western cuisine, anise is mostly used in bread and cakes. Fruit products are aromatised with anise. In small amounts, anise seeds are sometimes contained in spice mixtures for sausages and stews.
Anise is also used to flavour many liqueurs.
Anise oil, which is extracted from the seeds, is used as flavouring in medicines and liqueurs and for aroma in perfumes.
|Botanical Name||Pimpinella anisum|
|Seed Packet||100 Seeds|