Anise (Pimpinella anisum L.) is one of the plants that falls into both the spice and herb category. The seeds are considered a spice while the fresh feather leaves are used like an herb. Anise is in the Umbellifer family which includes cumin, parsley, carrots, coriander/cilantro, dill, caraway, fennel, parsley, celery and Queen Anne’s Lace, among others. The family derives its name from the fact that the flower head is a compound “umbel,” or umbrella. It is originally from West Asia but may be grown in a very wide range of climate conditions. In most climates it is an annual, and must be replanted each year, however like other members of the Umbellifer family, it readily reseeds it’s self.
Anise, both the seeds and the leaves taste like licorice. In Western cuisine Anise is mostly used in breads, cakes and cookies and occasionally in small amounts to season sausages. In Mediterranean cultures it is often used to flavor liquors. In Turkey it is used in Raki in France it flavors Pernod and of course it is essential for the Ouzo of Greece.
In many cultures Anise is either chewed or brewed into a tea to use as a cure for indigestion.