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Anise is a
flowering plant in the Apiaceae family, originating from southwest Asia and the
Mediterranean region. It is an herbaceous annual plant growing to 50 cm tall.
The flower head of Anise is umbrella – shaped, the individual flowers are borne
on short stems arising from the top of a main stem. The leaves that grow at the
base of the plant are simple, 2-5 cm long and have shallow lobes, whilst the
higher leaves on the stems are quite feathery in appearance. The fruit is a dry
fruit that splits into individually seeded parts when ripe.
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The
fruit of this small oriental plant is the Star Anise, as the name suggests,
it is star shaped with five to ten pointed boat- shaped sections, and the
individual sections are seed pods. They have a tough skin which is rust
coloured and measure up to 3 cm long. The fruit is picked before it can
ripen and then dried.
The
Anise is one of the fragrant herbs that grow quite well from seed sown in
early spring. Plant seeds 1/4 inch deep after frosts are over - spacing
the seeds about cm apart with the rows being 45cmapart. Soil should be light and
well drained, choose a sunny, protected spot and water well in dry weather.
The leaves can be harvested when the plants are large enough. The seeds can
be gathered 1 month after the blooms fade. Be sure to collect the seeds
from the plant before they fall to the ground.
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Medicinal
This herb
Anise of Aniseed has been used for centuries best known for its flavouring in
cooking, is a wonderful herb to both prevent and treat gas cramping in the
digestive tract. Because of its soothing properties, Anise is useful for nausea,
belching, colic and bloating. It is also of value in treating colds, coughs,
flu, and even bronchitis, whooping cough and asthma. Anise helps to increase the
heat of the body enabling the immune system to fight off infections.
Culinary
Uses
The whole
star can be added directly to the cooking pot, alternatively grind whole or
segment. Small amounts need only to be used as this is a powerful spice. Star
Anise is used to sweeten meat and confectionery, where sweeteners are required.
In Chinese cooking, where the ingredients are simmered for a long period in dark
soy sauce, Star Anise is nearly always added to beef and chicken dishes. Stocks
and soups often contain this spice. Chew the whole fruit regular as an after
meal digestant and breath sweetener. In the West Star Anise is added to fruit
jams and compotes. The Anise leaves are used to flavour many recipes and also
for Aniseed tea which helps for those suffering from catarrh.
Recipes with Star Anise
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