Anise, Pimpinella anisum, came to the United States
in the 18th Century. Each settler was instructed to
bring with them six anise seeds to plant when they
arrived. Herbs and spices are so common place today,
that we forget just how treasured they were in the past!
Anise was used as a breath freshener and in bedroom
sachets. It's also lovely in the garden, which is a bonus.
Anise is related to parsley and grows to be about 2 foot
tall. Small cream colored flowers appear in midsummer,
and by fall the seeds will be dried. Anise does need very
warm summers in order for the seeds to ripen. They need
around 100 days from sowing to when they will ripen.
If you are growing from seed be sure to use fresh seed from
a good source; it is slow growing. Anise does not transplant
well, so plan to leave it where it grows. It needs a light, but
fairly rich soil, and full sun. Unlike many herbs, it does need
regular watering, and will need to be kept clear of weeds. The
leaves can be used when they are mature in salads, breads,
stews and soups. For tea use 2-3 tablespoons of fresh leaves
to 3 cups of water.
Anise seedheads should be collected when they begin to
change color. Hang them in a warm, dry place until dried,
then store the seeds in a jar away from heat and sunlight,
as with other spices.
The seeds can be used in breads and
pastries, fruit salads, or sprinkled on seafood appetizers.
When cooking fruit compotes add some of the seed to the
syrup as it cooks, or sprinkle on the top of fruit pies before
baking instead of cinnamon. Try adding some anise seed to
cream cheese or cottage cheese too. You can also make
your own anise seed oil that can be used much like an extract
in baked goods. Simply combine about a tablespoon of anise
seed in a clean bottle with about a half of a cup of vegetable
oil, and let it rest in the refrigerator for a week or so before using.
Anise Cookie Shapes
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. aniseed, crushed
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt
Cream and butter and sugar until light. Blend in egg
and molasses. Sift together flour, aniseed, baking soda,
powder and salt.; stir into creamed mixture. Cover and
chill for 3-4 hours. On lightly floured board, roll chilled
dough to 1/4 inch thickness. Cut into shapes. Note: This
makes great Halloween cookies when frosted and decorated,
or use small cookie cutters to make a tiny tea cookie. Just
dust with confectioners' sugar when warm or melt white
chocolate and drizzle onto the cooled cookies.
Anise Potato Bread
Ingredients:
2 pounds potatoes
1/2 cup hot milk
1/2 ounce dried yeast
3 pounds flour (about 6 cups)
1 tsp. salt
2 tablespoons aniseed
Cook the potatoes, peel and mash with the hot milk
over low heat until it resembles a batter. Dissolve the
yeast in 1/3 cup of water, let stand until foamy. When
the batter has cooled to room temperature mix in the
yeast, flour, salt and 1 tablespoon aniseed. Knead well
and allow to rise in a warm place for about 4 hours. Put
into greased loaf pans, sprinkle with remaining aniseed
on the top of dough. Bake in a 375 degree oven for 50
minutes or until done.
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
