All about anise

Anise (Pimpinella anisum) is a wonderful licorice flavored anual that is often used in baking cakes, cookies and breads.  They have ferny leaves and seeds that can be used fresh, dried or frozen.  Leaves can be used in salads, or as a seasoning for vegetables, fish or chicken. They grow to 2 feet tall, have white/yellow flowers that look like Queen Ann's Lace and bloom during the summer. They grow well in full sun.

 

Anise hyssop (Agastache foeniculum) This ornamental herb can be used in teas, salads, and cooking. This perennial typically grows to 3 feet and attacks bees. Anise hyssop smells and tastes like "green" licorice and sends out purple spiked flowers that bloom from summer to fall.  Fresh or dried leaves make good teas, are great in salads and their flavor enhances chicken and fish dishes. It grows best in full sun but will tolerate partial shade.

Plants and Seeds

Make your own anise extract  

To make your own anise extract, fill a 1/2 pint canning jar with whole star anise, then fill with vodka, you can leave it  indefinitely. Star anise also stores well in sugar to make anise flavored sugar.   

Anise Cookies 

Ingredients:
1 1/2 teaspoon Anise extract
1 cup sugar AND
2 tablespoons sugar
1 3/4 cup Unsifted all-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
3 Eggs, at room temperature
Inlarge bowl, beat eggs at med speed with electric mixer until very thick and light. Gradually beat in sugar. Continue beating 20 minutes longer. At low speed, beat in flour, baking powder, salt; beat 1 minute. Add anise extract; beat just until blended. Drop by teaspoonfuls, 1/2 inch apart, on greased and floured cookie sheets. Swirl each, to make into a circle. Let stand at room temperature, uncovered, 8 hours, or overnight. Preheat oven to 325F. Bake cookies about 10minutes, or until smooth and firm when pressed with fingertip. Cool cookies on wire rack. Then store in airtight container (Makes 5 doz)