(PIMPINELLA ANISUM) Native to the eastern Mediterranean, this plant has been used by humans since Bibical times. Its sweet smell reminds us of the sweet smells of licorice, tarragon, & fennel. Has small white flowers that produce fragrant aniseed. Anise is used in many recipes.

Anise flavoring nowadays doesn\'t come so much from the original anise plant as it does the unrelated star anise. So if you want the real thing for your spice cabinet, then this anise is the one you need. Very popular in confectioneries, such as black jelly beans, aniseed balls (in Britian, it is very popular), Italian pizzelle, Austrian Anisebögen, New Mexican Bizcochitos..the list goes on. In India, its seed is commonly eaten after a meal as a digestive aid. It is used in a lot of liqours around teh world such as flavor Middle Eastern arak, Mexican Xtabentún, Colombian aguardiente, French spirits absinthe, Greek ouzo, Dutch Brokmöpke, German Jägermeister, Italian sambuca, Peruvian anís, and Turkish raki. '; ?> Order <? echo $common; ?>, <? echo $sci; ?>, Herb Seeds

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Soil Types: Average
Zones (See US Zone map): 3-9
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Any statement made concerning medical conditions treated with this herb is not intended as sound medical advice. The seeds are NOT to be ingested only planted. Herbs need to taken only with the guidance of a trained physician or established herblist.
 

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