Green anise, whose scientific name is Pimpinella Anisum, is a plant included within the large family of Apiacea and Umbrelliferae.
We are talking about a plant that falls into the category of aromatic and annuals and which develops following a completely erect posture.
The origin of the green anise must be sought in the eastern areas of the planet, from which this plant then spread reaching the Mediterranean area.
In Italy, the green anise it grows spontaneously in Sicily, while the region with the greatest number of crops is certainly Tuscany.
The plant of green anise it is also characterized by having typical hollow stems, which can even reach a height of 60-80 centimeters.
The green anise leaves, on the other hand, are covered with a thin layer of down and have an extremely small size, especially near the apical part.
The fruit of the anise plant resembles, in some ways, that of the sunflower and is a seed that denotes enormous quantities of oil sacs.
The anise seed is composed of two achenes, which are contained in a capsule: once the ripening phase arrives, the two achenes divide spontaneously.
The flowers, on the other hand, grow especially with the arrival of the summer season, developing inside particular inflorescences that have a typical umbrella shape.
Climate and terrain
The green anise plant is characterized by having a particular predilection for all those places that have a typically temperate climate: precisely for this reason, green anise can develop in the best way only when temperatures are around 15 and 25 Celsius degrees.
The Pimpinella Anisum is a plant that suffers from late frosts, even if it is able to withstand temperatures when they drop close to freezing.
The exposure of the green anise must take place in a point of the ground constantly beaten by the sun, while it is necessary to provide for the protection of this plant against gusts of wind (often you can use an excellent support when the wind is particularly insistent).
This plant grows very well in loose, clayey, calcareous and fertile soils, with an excellent level of drainage, in such a way that the risk related to the formation of dangerous water stagnation can be avoided.
Green aniseGreen anise is an annual herbaceous plant that grows spontaneously in the Mediterranean basin and, when it blooms, it is characterized by having purple flowers.
AniseAnise, whose scientific name is "Pimpinella anisum", is part of the Umbelliferae family and is an annual herbaceous plant, cultivated for many centuries now due to its important properties ...
In order to ensure flawless growth for your green anise plant, all you have to do is prepare a soil that adapts to the characteristics of this plant.
First of all, therefore, you will have to work on the soil in depth, refining it in the best way and always remembering to fertilize using mature manure before carrying out any other operation.
Sowing is an operation that, in most cases, takes place around the period between March and April: the seeds must be embedded in the soil, at a depth of no more than 1-2 centimeters.
The seed will germinate in about thirty days: it must be said, however, that after the first leaves have sprouted, the development will be considerably faster compared to the first times.
Variety and cultivation
The most important species of green anise that can currently be found on the market are the following: first of all we find the Anise of Italy, Spain and Italy, which can boast the production of fruits that are characterized by not exactly abundant dimensions , in addition to having a typical green color (which tends to an ash color); secondly, we find the French Anise, which is characterized by having whitish streaks on the traditional green color and a particularly intense aroma; finally, the Tunisian Anise is characterized by the extremely small size of the seeds and the fact that they are rather sweet, whereas the Russian Anise is famous for producing fruits with considerably limited dimensions and a typical blackish color.
The multiplication of green anise occurs through self-dissemination.
Green anise: Use
Green anise is used, in particular, within the dietary context; moreover, this plant is often used to bring a minimum of aroma into numerous liqueurs.
Green anise seeds undergo a shredding process or are also used whole to give more flavor to different dishes, such as bread, focaccia and even a good number of desserts.
Within the phytotherapeutic field, green anise finds space as a balancer of the digestive function, but in the same way it demonstrates its effectiveness as an antispasmodic and carminative, without forgetting how it is able to give excellent results as a sweat and expectorant.
Green anise can also boast beneficial effects from a sedative point of view; moreover, it is necessary to underline the possibility of using green anise to increase milk flow, but also as a means to anticipate the arrival of the delayed menstrual cycle.
Another interesting and curious use of anise seeds is that which involves chewing them at the end of each meal, in such a way as to be able to carry out a typically digestive action and perfume the breath.