Anise Herb seed, A.K.a Sweet Cumin,Pimpinella anisum,
Anise Herb seed, A.K.a Sweet Cumin (Pimpinella Anisum) versatile herb ,, Organic Untreated Seeds.
ANISE SEEDS ,Pimpinella anisum, Approximately 9,000 Seeds Per Oz
Use feathery leaves fresh in salads and soups. Seeds flavor soups, cookies, cheese spreads, and applesauce. Seeds and leaves carry sweet licorice-like flavor, make a comforting tea traditionally employed as treatment for sorethroats, indigestion, and flatulence.Chew seeds to freshen breath. Seed heads attract birds.
ther Names: anise seed, aniseed, Sweet Cumin
: Indigestion, Flatulence, Breath-sweetener, Coughs, Sore throat
Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food. Since aniseed is native to the Mediterranean, youâll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavor, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savory dishes like Indian curries, mole, and a variety of fish and meat dishes, pickles, stews, seafood, beets, cauliflower and pasta sauces.
Anise: (herb seed) smells like black licorice, though it is actually a member of the parsley family. Anise seeds are used as a flavoring in some cookies. Anise extract is used to flavor the Greek liquor ouzo. And apparently it also has its uses as a medicine for expelling internal gas.
Anise (Pimpinella Anisum) - Start Anise seeds for a very versatile herb that can be grown for a wide variety of reasons. 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.
The Anise herb plant is also highly used as a culinary herb. It is sweet, highly aromatic and has a flavor similar to licorice. The leaves are often use
d to garnish dishes and are added to salads. The seeds are crushed and the flavoring is used in fruit dishes, pastries, and cheeses. The oil is also used in making perfumes, soaps and other toiletries.
How to Grow Anise Herb Seed: Directly sow Anise seeds outdoors in a prepared seedbed after the danger of frost has passed. Anise plants do not transplant well, so directly sowing the Pimpinella Anisum seed is recommended. A companion planting for Anise is coriander. The young plants need protection from winds. They thrive in full sun and in well-drained soils. Once the flower umbels are full of brown seeds, cut the seed heads off, placing them on paper toweling or plates. Set them in a warm place and in direct sunlight if possible to finish drying the herb seeds.
USDA Zones: 4 - 9
Height: 12 - 18 inches
Bloom Season: Mid summer
Bloom Color: White
Environment: Full sun
Soil Type: Well-drained, light, rich, rather dry, loamy soils, pH 5.6 - 7.5
Temperature: 68 - 70F
Average Germ Time: 14 days
Light Required: No
Depth: 1/4 - 1/2 inch deep
Sowing Rate: 3 seeds per plant
Moisture: Keep seeds moist until germination
Plant Spacing: 9 - 12 inches