Did you know?
Ancient Romans used to hang Anise plants near their pillows to prevent bad dreams. They also used it to aid digestion and ward off epileptic attacks.
King Edward IV was said to have slept on bed linens that had been perfumed with anise.
Ancient Roman wedding ceremonies often concluded with the breaking of a cake of wheat or barley containing anise over the bride’s head as a symbol of good fortune.
A full course meal at your favourite restaurant does not feel complete till you round it off by chewing some Mouri. Anise, Anised or Mouri is a herbaceous seed spice that works not just as a mouth freshner but also as a digestive that breaks down your rich dinner.
Botanically known as the Pimpinella anisum, the Anise is native to the Mediterranean region. It was cultivated by the ancient Egyptians who valued its medicinal properties and culinary uses. It was known to the ancient Greeks and Romans too. It was said that the Romans used to flavour their wedding cakes with anise. Today the Anise is cultivated in various parts of the world.
The plant hasn't always been popular in the Indian subcontinent as it has limited use in Indian cuisine. But its cultivation is cost-effective and has a demand as an industrial chemical constituent. It also has export potential and is gradually becoming a popular herb for kitchen gardens. The Anise is a hardy crop and has wide climate adaptability. In fact there are no major challenges and constraints growing the herb successfully.
The plant is a feathery-looking annual which reaches up to a height of 60cm. It has rounded mid-green leaves with distinctly toothed edges. The white flowers appear during late spring and summer and are then followed by the small flavoured seeds - called Aniseeds. The seeds are grey to greyish brown in colour, oval in shape and three to 4mm in length. It has an agreeable odour and pleasant taste.
The Anise is very attractive to bees and butterflies and will draw them to your garden.
Climate and soil:- Being an annual, the anise can be grown in all areas, but in tropics it is best raised during the cool, drier months. Ample sunlight is essential for growing Anise, but the site must be protected from strong winds. Otherwise there is a chance that winds may flatten this light, airy herb.
Anise can be grown in all kinds of well-drained soil. But light, sandy loam, soil enriched with rotted organic matter is ideal.
Sowing:- Anise seeds may be sown from the last week of October to the first week of November. Sow seeds where they can grow about 1cm deep and 10cm apart.
Irrigation:- Anise needs moisture around its roots at all times and must never be allowed to dry out. Generally three to four irrigations per season are sufficient. To avoid flattening the stems, water the soil rather than the leaves. In case Anise is grown as a border plant around potatoes, no surface irrigation would be required.
Harvesting and storing:- It takes about four months for its seeds to ripen. When fully ripe remove the seed heads and place them on paper or in a container in the sun to dry out.
When the seeds are dried, rub them to separate from the husks and store them in air-tight jars.
Uses:- The seeds are used to flavour curries, sweets, cakes, cookies and biscuits. Fresh leaves of the Anise may be used in salads, stews and soups.
It is a good tonic for the digestive system and regular intake of Aniseed is said to help prevent cold and to banish bad breath and hence is used to flavour dental preparations and mouthwashes. Tea prepared from Aniseed helps treat insomnia too.
• To be continued
