ANISE SEED

Pimpinella anisum

  • COMMON NAMES

    Anise, Anise Seed

  • PLANT FAMILY

    Apiaceae

    The Umbrel Family

  • NATIVE REGION

    Native to the eastern Mediterranean region and Southwest Asia.

  • HABITAT

    The plant prefers rich, dry to medium moisture, neutral drained soils in full sun.

  • CULTIVATION

    Perennial

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Flavonoids & Terpenes

FLAVOR PROFILE: Sweet, Spicy, Aromatic

PAIRING: Fruit, Soups, Tea

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.