Anise

Pimpinella anisum.

This is an annual plant, originally from Egypt. Though but little cultivated in this country, neither our soil nor climate is unsuitable; and it might be successfully, if not profitably, grown in the Middle and warmer parts of the Northern States. Large quantities of the seeds are raised on the Island of Malta and in some parts of Spain, and thence exported to England and America for the purpose of distillation or expression.

The stem is from a foot and a half to two feet high, and separates into numerous slender branches; the leaves are twice pinnate,—those of the upper part of the stalk divided into three or four narrow segments; the flowers are small, yellowish-white, produced in large, loose umbels, at the extremities of the branches; the seeds are of a grayish-green color, oblong, slightly bent or curved, convex and ribbed on one side, concave on the opposite, and terminate in a small bunch, or knob,—nearly nine thousand are contained in an ounce, and they retain their vitality three years.

Culture.—Anise is raised from seeds sown annually, and thrives best in light, rich, comparatively dry soil, and in a warm, sunny situation. As early in spring as the appearance of settled warm weather, lay out a bed four feet and a half wide, and as long as may be desired; spread on a thin dressing of well-digested compost, and spade it thoroughly in with the soil; then rake the surface fine and even, and sow the seed thinly in drills twelve inches apart and an inch deep, allowing an ounce of seed for a hundred and fifty linear feet. When the plants are an inch high, thin them to five or six inches apart; and, as they increase in size, keep the ground between the rows loose, and the spaces between the plants free from weeds. Towards the close of the season, the seed will be ripened sufficiently for harvesting; when the plants should be pulled up, and spread in a sunny place until dry. The seed should then be threshed from the heads, riddled and winnowed, and again exposed to the sun, or spread in a dry, airy room, to evaporate any remaining moisture; when they will be ready for use or the market.

In field culture, the grower should follow substantially the same method, with the exception of laying out the ground; omitting, in this particular, its division into beds. After the land has been well prepared, the seed can be sown with great facility by a common sowing-machine, adjusted as when employed for sowing carrots. At the time of harvesting, the plants may be cut near the surface of the ground, or even mowed; thereby avoiding much of the inconvenience arising from the soil that adheres to the roots when the plants are pulled up.

There are no varieties.

Use.—The seeds and leaves are used both in medicine and cookery. The green leaves are employed in salads, and for seasoning and garnishing, like Fennel. The seeds have a fragrant odor, a pleasant, warm taste, and are highly carminative. Large quantities are used for distillation and in flavoring liquors, and also for expressing for their essential oil.