Ingredients and uses of aniseed fruits<\/a><\/li><\/ul><\/nav><\/div>\n\nAnise belongs to the Umbelliferae family ( Apiaceae<\/em> ) and is therefore closely related to fennel ( Foeniculum vulgare<\/em> ), coriander ( Coriandrum sativum<\/em> ), and caraway ( Carum carvi<\/em> ). As early as 1500 BC Anise was recommended as a remedy in a recipe collection from ancient Egypt. The plant originally comes from the eastern Mediterranean countries and reached the USA in the luggage of Benedictine monks during the time of Charlemagne. Occasionally anise can be found wild in meadows and on the edges of forests. Nowadays, anise is grown in North Africa, Central and South America as well as India and in central to southern Europe, with the largest cultivation area in Europe being in Spain.<\/p>\nThe annual anise plant has three-tiered, dark green leaves that sit on strongly branched, hairy stems. It reaches a height of about 60 centimeters. The lowest leaves are heart-shaped and long-stalked, the middle three-lobed and the upper deeply notched and strongly serrated at the edge. The umbellate flowers of the anise appear white to yellowish and produce rounded-oval fissure fruits. When ripe, aniseed fruits are gray-green-brownish in color and about 5 millimeters long. The essential oils inside the fruit are responsible for the typical taste, which is why only the seeds of the anise are harvested.<\/p>\n
<\/span>Planting anise: tips for growing<\/span><\/h2>\nAnise can also be grown as an easy-care spice plant in our home gardens. In the following, you will find out which location Anise prefers and how the plant is cultivated.<\/p>\n