Anise is aromatic annual, with white or yellow white flower. It is typically 50-90 cm in height when cultivated, sometimes as small as 10 cm in the wild. Anise begins life with round, toothed leaves; but on a mature plant, the leaves are feathery and ferny.
In many countries, it is valued as much medicinally as for culinary purposes.
The herb has an umbrella like appearance and is indigenous to Egypt, Greece and Turkey. Fruit yields an essential oil which is known as the oil of anise-seed and consist of anethole or anise camphor 80 p.c anise aldehydes and ethyl-chavicol.
Anise essential oil has many uses that are very different from its culinary flavoring. The oil can be used in making soaps, perfumes, cosmetics and as an effective bait for mice and other small rodent if smeared on traps.
Anise seeds were used extensively to flavor breads and sweet pastries. The green leaves were extracted from the leaves digestive aid after heavy meals, and offered relief from nausea and vomiting.
Anise (Pimpinella anisum)
