The History, Uses and Cultivation of Anise

Anise is an herb that has many uses both medicinally and in the kitchen. It is an herb that has a lovely fragrance and taste, and it has been used for many centuries for many purposes. This plant is native to "Egypt and the Mediterranean region," and it is cultivated "in Europe, India, Mexico, Russia, and the United States" (Kowalchik, 1987, p. 14). Anise is an annual herb that has a slight resemblance to Queen Anne's lace.

Anise has been noted very far back in history. It was studied by "Pythagoras," and "Hippocrates" recommended this plant for help with "coughs" (Kowalchik, 1987, p.14). This use is still widely accepted today. The "Roman scholar Pliny" suggested using this herb to get rid of morning breath, and he also thought keeping anise by the bed at night would help rid the sleeper of bad dreams (Kowalchik, 1987, p.14).

My favorite part of anise's history started in Rome. The Romans used this plant for its "flavor, fragrance, and medicinal properties," and they actually made cakes with anise that were called "mustaceum," and they would serve at special events such as weddings (Kowalchik, 1987, p.14). This cake would help aid in digestion and the anise also provided it with a nice taste. Some people believe that the tradition surrounding this cake is how the "modern wedding cake" originated (Kowalchik, 1987, p.14).

Anise has many medicinal uses. The most well known use was for aiding in "digestion and flatulence," and it was often taken as a tea or baked into cookies or cakes (Kowalchik, 1987, p.14). In order to make a tea from anise crush the seeds and steep about a teaspoon of the powder in a cup of boiled water. This tea has a pleasant taste and can help with stomach and intestinal problems. Anise is also used to help alleviate coughs, and it can be found in natural cough syrups.

Anise is another great herb to cook with, and the seeds can be ground up and added to many recipes. The leaves can also be used fresh or chopped in many different meals. The taste of anise is similar to licorice, and it can be found in many liqueurs.

Anise is best propagated through seed, and it likes "poor, light, well-drained soil" and full sun (Kowalchik, 1987, p.16). Anise should be planted in a location where it is blocked by wind because wind can damage this plant easily.

Anise is a plant that has many medicinal and culinary uses; it is strong in history, and it should have a place in your garden.

Reference:

Kowalchik, C. (Ed.). (1987). Rodale's encyclopedia of herbs. Emmaus, PA: Rodale.