Common anise: variety description, planting, cultivation, beneficial properties, and application

Anise is an annual plant grown for its seeds, which are used to make liqueurs, confectionery, medicines, and essential oil.

Spices, originally used by humans for various rituals and later as aromatic, flavoring, and medicinal additives, have long been valued on par with jewelry, silk, and fur. Ancient merchants undertook dangerous voyages to overseas destinations to deliver spices, the sale of which promised considerable profit.

If it was impossible to obtain foreign spices and herbs, people's needs were met by using local aromatic herbs. This is how the cultivation of many wild herbs, now widely found in the gardens of amateur gardeners, began.

Planting and growing

The widespread distribution of this plant throughout central and southern Europe is proof that anise can be cultivated in virtually any conditions, except damp and cold climates, where the plant often becomes susceptible to disease and rot. Anise is not particularly demanding in terms of soil composition, preferring medium-dense, well-drained, and weed-free soil.

Anise responds positively to the presence of nutrients in the soil, but if it is sown on fresh manure, the plant will grow unevenly.

ripen and develop a lot of greenery at the expense of seed production. Forage grasses, potatoes, or root vegetables are considered the best predecessors for anise.

Traditionally, anise was planted in two ways: by broadcasting seeds onto prepared soil (this method was typically used in larger plots) or by sowing in rows. The latter method is considered more efficient, as anise develops fairly tall stems and responds well to inter-row cultivation.

Care for row planting involves light loosening, and for broadcast sowing, repeated hand tilling. Harvesting should be done in dry weather if possible, as excess moisture often causes blackening and rot of anise stems.

Composition of anise

The main ingredient that creates the superb and unique aroma is anethole essential oil. It is used not only in cooking but also in cosmetics.

Anethole, the essential oil found in anise, gives it its distinctive spicy aroma. Anise oil is used not only in cooking but also in many cosmetics.

Chemical composition:

• proteins 18%;
• fats 22-23%;
• fiber – 23-25%;
• essential oils – 5%;
• fatty oils – 28%.
• manganese;
• iron;
• zinc;
• calcium;
• copper;
• magnesium;
• potassium.

Thanks to this chemical composition, it is beneficial to add anise seeds to your cooking; this will promote better absorption of nutrients, strengthen bones and the heart, and normalize cerebral circulation, as they contain many B vitamins.

Culinary uses of anise

This spice is widely used in many countries around the world. It's used in both first and second courses. It pairs well with meat, seafood, and sauces. It's also used in baked goods and alcoholic beverages.

The use of anise in cosmetology

Anise oil and seeds are used in home cosmetology. The spice has antiseptic and anti-aging properties, toning and improving elasticity. It is often used in anti-wrinkle masks.

In homemade face mask recipes, the spice is used in oil form. Anise oil has antiseptic and anti-aging properties, improves skin elasticity, and smoothes fine wrinkles.

Contraindications

In both cooking and cosmetics, the use of anise in the form of oil or seeds can have a negative effect on the body. To avoid any unwanted side effects, it is recommended to monitor your body's response when first using the spice.

• Inflammatory diseases of the gastrointestinal tract;
• Peptic ulcer;
• Pregnancy;
• Individual intolerance.