Anise bears a strong family resemblance to the members of the carrot family, which includes dill, fennel, coriander, cumin and caraway. Many of these relatives have been described as having a licorice flavor, to some extent, but anise is the true taste of licorice— its oils are distilled into the flavoring for licorice candy (not from the herb licorice, which has a different taste).

Anise is native to the eastern Mediterranean region, the Levant, and Egypt. The early Arabic name was anysum from which was derived the Greek anison and the Latin anisun. It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times. There is evidence that anise was used in Egypt as early as 1500 B.C. To aid digestion the Romans enjoyed anise-spiced cakes after heavy meals and it was spread throughout Europe by Roman legions. In the Bible there is mention of paying tithe with anise in the book of Matthew.

In Roman times Anise was grown in Tuscany for culinary and digestive purposes. The seeds contain a volatile oil that aids the digestion of rich foods, and were an important ingredient of a spiced cake called Mustaceum, eaten by the Romans as a digestive dessert at the end of an elaborate feast.

Aniseed was introduced to central Europe during the Middle Ages. The plant appeared in Britain from the mid-sixteenth century but the seed ripened successfully only during very warm summers. Anise was so popular in medieval England as a spice, medicine, and perfume that in 1305, anise was listed by King Edward I as a taxable drug and merchants bringing it into London paid a toll to help raise moneys to maintain and repair London bridge.

One of the qualities attributed to anise we like what one writer warned: “it stirreth up bodily lust”. This accredited to the same spice that could ward off the Evil Eye or keep away nightmares if placed under one’s pillow. Anise is used in the manufacture of many commercial cough syrups and sore throat medications, used to flavor other medicines and to scent soaps and perfumes. It is also claimed that anise is an effective bait for rats and mice and the distilled oil dabbed onto a fishing lure will improve a fisherman’s chances. Dogs are also attracted by anise — it is often an ingredient in dog food and the seeds may be used to lay drag hunt trails and also by anti-blood sport movements to put hounds off the scent.

The taste of Aniseed is sweet and spicy. It is one of the four great hot seeds. Anise seeds can be used whole or crushed in breads, cakes, apple pies, apple sauces, cookies and confectionery.

You can also add Anise seeds to cream cheese, pickles, curries and to water when boiling shellfish. The flowers can be mixed into a fruit salad. Add the Anise leaves to fruit salads with figs, dates and chestnuts. You can also use Anise leaves as a garnish. The roots and stem can be mixed into soups and stews.