Tea Party Diva - Life & Craft

Common Name - Aniseed or Anise
Botanical Name - Pimpinella anisum

Description
Aniseed has feathery leaves a little similar to fennel, and with white flowers. The plant has a licorice smell. Aniseed is used to make aniseed confectionery and alcoholic beverages such as Galliano, Pernod and the Greek Ouzo.

History & Folklore
Anise is native to the Mediterranean region. It was used in Ancient Egypt, Greece and Rome for its fragrance, and to aid digestion. Monks in Medieval monastries grew aniseed for use as a tea.

Cultivation of Aniseed

Type - Annual
Propagate by - Seed
Approx Size- Grows to approx 60 cm
Position - Sunny and protection from the wind

Growing Tips

• Add lime to a fine seed bed if the soil is acidic
• Plant the seeds approx 12 mm (1/2 “) deep and 30 cm (12″) apart
• You may need to tie the plant loosely to a stake as it grows taller, to keep it upright
• This protects the somewhat spindly plant from the wind
• It also helps keep the seed heads off the ground.

Companion Planting
Planting near coriander seems to assist with faster germination, and enhanced development of the seeds of both herbs.

Harvesting

• When the flower heads are full with brown seeds, cut the heads off
• Lay them on newspaper, brown paper or in an open box in the sun or in a dry place
• The newspaper will catch seeds that fall
• Shake the seeds from the heads when fully dry
• Store in an airtight container for replanting or culinary, cosmetic, household use or for herbal tea.

IMPORTANT INFORMATION - PLEASE NOTE

Consult your doctor, naturopath or health practitioner for more information.
This information is for interest only, and is provided as a starting point for your own research. Under no circumstances, should it be substituted for medical or health advice.

Herbal Tea