Anise

Also known as Aniseed. From the family Umbelliferae.

Anise is native to the Middle East. Although its name does not have a particular meaning, the plant itself is associated with health and is though to aid digestion. It has been cultivated for much of recorded history. The Egyptians grew their native Anise in quantity to supply food, drink and medicine from its leaves and seeds. Hippocrates recommended it for coughs and the Roman scholar Pliny used it as a breath freshener.

After the flower umbels have become heavy with ripe brown seeds, cut the heads off before they drop. Wash and place them in a single layer on a paper towel or plate in a dry place. If possible, expose to direct sunlight to allow the seeds to completely dry out. When the seeds are crisp and dry, rub them between the palms to separate the seed from the hull, sieve to remove the seeds from the husks and store in an airtight container.

The liquorice flavour complements eggs, fruit, cheese, pastries, cakes, bread, biscuits, apple pies and sauces. Add to cream cheese, pickles, curries and water for boiling shellfish. The leaves are used in salads, as a garnish or dried for tea.