Tag Archives: Agastache foeniculum

Anise Hyssop

Botanical Name:Agastache foeniculum
Family : Labiatae
Genus : Agastache

Habitat: Western N. America – Ontario to Washington, south to Colorado.  Dry thickets, fields and waste ground on prairies and plains.Cultivated Beds;

Desvription:
It is a Perennial plant.

This bushy, upright plant forms a nice sized clump and grows up to 90-100 cm tall (3 ft.) on the prairies. It is a member of the mint family with square stems and opposite leaves. The ovate leaves are medium green with a paler green underside. They are 2.5 to 7.5 cm long (1″-3″) with a serrated edge. The 10 cm (4″) lavender flower spikes are made of many small, tubular flowers packed together. Each plant produces a mass of flower spikes which results in a very attractive plant.

This  branching occasionally near the apex. The four-angled stems are glabrous or slightly pubescent. The opposite leaves are up to 4″ long and 2″ across, and have short petioles. They are cordate or broadly lanceolate, with crenate margins. The upper surface of the leaves is conspicuously veined and dull green, while the lower surface is white and finely canescent. The foliage has an anise scent. The upper stems terminate in spikes of flowers about 3-6″ long. The small flowers are arranged in dense whorls that are crowded along the spike, although sometimes the whorls are less crowded and more interrupted. The calyx of a flower is tubular and has five teeth; it is usually dull blue-violet or a similar color, becoming more colorful toward its tips. The tubular flowers are about 1/3″ long, extending beyond the calyx. They are blue-violet. The corolla of a flower is divided into a short upper lip and a longer lower lip. The lower lip has 2 small lateral lobes and a larger central lobe. Exerted from the throat of the flower are 4 stamens with blue-violet anthers, and a style that is cleft toward its tip. The flowers bloom in scattered locations along the spikes for about 1-2 months from mid- to late summer. During this time, calyx of each flower remains somewhat colorful. There is no floral scent. The flowers are replaced by nutlets that oval-shaped and smooth. The root system produces a taproot.

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It is hardy to zone 8 and is not frost tender. It is in flower in July, and the seeds ripen in August. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees. The plant is self-fertile. It is noted for attracting wildlife.
The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires dry or moist soil.

Cultivation:-
Prefers a sunny position and a dry well-drained soil. This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c. The young growth in spring is very susceptible to slug damage. The flowering plants are very attractive to bees and butterflies. There is at least one named variety. ‘Texas American‘ has an anise-pennyroyal fragrance and is used in a similar way to the species.

Propagation:-
Seed – sow spring in a greenhouse and only just cover the seed. The seed usually germinates in 1 – 3 months at 13°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for their first year. Plant out in late spring or early summer. Division in spring. Fairly simple, if large divisions are used it is possible to plant them straight out into their permanent positions. Basal cuttings of young shoots in spring. Harvest the young shoots when they are about 10 – 15cm tall and pot them up in a lightly shaded position in a greenhouse. They should root within 3 weeks and can be planted out in the summer or following spring.

Edible Uses
Edible Parts: Leaves.

Edible Uses: Tea.

Leaves and flowers – raw or cooked. They are used as a flavouring in raw or cooked dishes. Excellent raw, they have a sweet aniseed flavour and are one of our favourite flavourings in salads. They make a delicious addition to the salad bowl and can also be used to flavour cooked foods, especially acid fruits.The only drawback to the leaves is that they tend to have a drying effect in the mouth and so cannot be eaten in quantity. A pleasant tasting tea is made from the leaves.The licorice flavoured leaves make fine herbal teas and jellies or can be included fresh in salads.

Medicinal Actions & Uses:-
Cardiac; Diaphoretic; Pectoral; Poultice.

The leaves are cardiac and diaphoretic. An infusion of the leaves is used in the treatment of colds, fevers, weak heart etc. When left to go cold, the infusion is used to treat pains in the chest (such as when the lungs are sore from too much coughing). A poultice of leaves and stems can be used to treat burns.

The root of anise hyssop was an ingredient in North American Chippewa Indian lung formulas, and the Cree sometimes carried the flowers in their medicine bundles. The Cheyenne employed an infusion of the leaves for colds, chest pains from coughing and a weak heart.  The leaves in a steambath were used to induce sweating; and powdered leaves on the body for high fevers.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://www.pfaf.org/database/plants.php?Agastache+foeniculum
http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/herbs/agastache_foeniculum.html
http://www.naturenorth.com/summer/hyssop/Fhyssop.html
http://www.illinoiswildflowers.info/prairie/plantx/anise_hyssopx.htm
http://www.mountainvalleygrowers.com/agafoeniculum.htm

http://www.herbnet.com/Herb%20Uses_AB.htm

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Anise

Botanical Name:Pimpinella anisum.
Family:
Apiaceae
Genus:
Pimpinella
Species:
P. anisum
Kingdom:
Plantae
Order:
Apiales

Habitat:
Anise is native to  Eastern Mediterranean or Western Asia.

Synonyms: Anisum vulgare (Gaertn.), A. officinarum (Moench.), Anise, Anisum, Anisi fructus, common aniseed

Parts used: Fruits (sometimes incorrectly called “seeds”).
Cultivated : Southern Europe, North Africa, Near East, China, Pakistan, Mexico, Chile, USA
Taste/smell:Sweet and very aromatic. A similar fragrance to that of cicely.( licorice-like, sweet)

Etymology: The spice gained its Latin name anisum as a result of confusion with dill, known in Greek as an?son. Names of anise in virtually all European languages are derived from anisum.
The Sanskrit name shatapushpa means “one hundred flowers” and refers to the flower cluster. The Hindi name saunf properly denotes fennel, of which anise is incorrectly thought to be a foreign variety. To distinguish anise clearly from fennel, the specialised terms patli saunf “thin fennel” or vilayati saunf “foreign fennel” are often used. Some languages refer to the sweetness of anise, e.g. Greek glykaniso “sweet anise”, or name anise as a sweet variant of other spices, e.g. Indonesian jinten manis and Arabic kamun halu “sweet cumin” (a name sometimes also used in English). Arabic has another, similar name habbu al-hulwa “sweet grains”. The Portuguese term erva doce “sweet herb” may denote anise, fennel or sweetleaf (stevia rebaudiana).
The genus name pimpinella is Late Latin for “narrow-ribbed fruit”.
Major Uses: pastries, candies, liquors

Description:

Anise, Pimpinella anisum, is an herbaceous annual plant in the family Umbelliferae grown primarily for its fruits which are used as a spice. The plant has a grooved stem and alternately arranged leaves. The lower leaves are round with a toothed edge and petioles which can be between 4 and 10 cm (1.6–3.9 in) in length. The upper leaves are feathered and become progressively shorter towards the top of the plant. The aniseed plant produces umbels of white flowers and an oval, flattened, hairy fruit with a single seed. Anise can reach a height of 45–60 cm (17.7–23.6 in) and is an annual plant, surviving only one growing season. Anise may also be referred to as aniseed and originates from the Mediterranean.

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Several spices have been called anise. The native of Egypt, Pimpinella anisum, is anise seed or aniseed, while China is the source of Illicum verum, star anise. In the past, dill, caraway and fennel seeds were confused with anise seed.
Useful Parts: The seeds have been used widely in cooking, and are popular in spicy cakes. The oil of anise  is often used in artificial licorice, and gives its distinctive taste to liqueurs such as anisette and raki. Anise is used in many processed foods and in cough medicines, and is often included in pet foods for the flavor it imparts.
Edible  Uses:In Western cuisine, anise is mostly restricted to bread and cakes although fruit products are occasionally aromatised with anise. In small dosage, anise seeds are sometimes contained in spice mixtures for sausages and stews. Their main applications are, however, anise-flavoured liqueurs, of which there are many in different Mediterranean countries including rak? in Turkey, ouzo in Greece and pernod in France. In many cases, oil of anise is partially or wholly substituted by oil of star anise in these products.

In the East, anise is less known and both fennel and star anise are more easily available and more popular. Anise may substitute for fennel in North Indian recipes, but it is a less suitable substitute for star anise in Chinese foods.
Anise appears occasionally in Mexican recipes, but native anise-flavoured herbs (Mexican tarragon and Mexican pepper-leaf) are more commonly used. Anise is an acceptable substitute for both, although tarragon is even better.
Several plants generate an aroma comparable to that of anise. Within the apiaceae (parsley) family, fennel and cicely copy the aroma of anise perfectly and chervil and dill also resemble anise, although their fragrance is less pure. In Far Eastern cuisines (India, Iran and Indonesia), no distinction is made between anise and fennel and the same name is usually given to both of them. In the Philippines star anise is very popular and is referred to as “anise” for short.

Constituents:
As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.

*Moisture: 9-13%
*Protein: 18%
*Fatty oil: 8-23%
*Essential oil: 2-7%
*Starch: 5%
*N-free extract: 22-28%
*Crude fibre: 12-25%
*Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.

Medicinal Properties: Over the centuries, anise has been reported to have numerous medical benefits, but there is no evidence that it offers any pharmacologic benefit. It is thus a flavorful digestive spice that may be soothing, stimulating or carminative (relieving gas) in different individuals, and it is a popular taste in drinks, confections and simple proprietary medicines.

Anise is a carminative and an expectorant. It is also a good source of iron. One tablespoon of anise seeds sprinkled on cookies, bread or cake provides 16% of the RDA for a woman and 24% of the RDA for a man. A 1990 study tested the effect of certain beverage extracts on the absorption of iron. The results showed that anise was the most effective of the extracts tested in promoting iron absorption. The authors recommended offering this as a preventive agent to iron deficiency anemia. To make a carminative tea that may relieve intestinal gas, crush 1 teaspoon of anise seeds per cup of boiling water. Steep for 10-20 minutes and strain. Drink up to 3 cups a day. In a tincture, take  1 teaspoon up to three times a day. Diluted anise infusions may be given cautiously to infants to treat colic. For older children and people over 65, begin with low-strength preparations and increase strength if necessary. Some people simply chew the anise seeds. Early English herbalist Gerard suggested anise for hiccups. It has also been prescribed as a milk promoter for nursing mothers and as a treatment for water retention, headache, asthma, bronchitis, insomnia, nausea, lice, infant colic, cholera and even cancer. America’s 19th century Eclectic physicians recommended anise primarily as a stomach soother for nausea, gas, and infant colic.

Modern uses: Science has supported anise’s traditional use as a treatment for coughs, bronchitis, and asthma. According to several studies the herb contains chemicals (creosol and alpha-pinene) that loosen bronchial secretions and make them easier to cough up. Another chemical (anethole) acts as a digestive aid. Anise also contains chemicals (dianethole and photoanethole) similar to the female sex hormone estrogen. Scientists suggest their presence probably accounts for the herb’s traditional use as a milk promoter and may help relieve menopausal discomfort. One report shows that anise spurs the regeneration of liver cells in laboratory rats, suggesting a possible value in treating hepatitis and cirrhosis. While there are no studies that support using anise to treat liver disease in humans, anise looks promising in this area.

Other Miscellaneous Uses:
*In the 1860s, American Civil War nurse Maureen Hellstrom used anise seeds as an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter.

*According to Pliny the Elder, anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and, when mixed with wine, as a remedy for asp bites (N.H. 20.72).

*The Biblical “anise” mentioned in some translations of Matthew 23 is dill (A. graveolens), rather than this plant.

*In 19th-century medicine, anise was prepared as aqua anisi (“Water of Anise”) in doses of an ounce or more and as spiritus anisi (“Spirit of Anise”) in doses of 5–20 minims.

*In Pakistani and Indian cuisines, no distinction is made between anise and fennel. Therefore, the same name (saunf) is usually given to both of them. Some use the term patli (thin) saunf or velayati (foreign) saunf to distinguish anise from fennel, although Gujarati has the term anisi or Sava.

*In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This is given to mothers in Egypt when they are nursing.

*Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings, so the distinctive smell would give warning in case of overheating.

*Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish.

*Anise is frequently used to add flavor to mu’assel, particularly the double apple flavor.

*Anise is one of the three odors used in K9 Nosework.

Historical View :
Oil of anise possesses the same aromatic, carminative, and stimulant properties as anise fruits, and as already noticed is commonly preferred to them as a medicine, and is alone official in the British Pharmacopoeia.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
unitproj.library.ucla.edu
http://www.aidanbrooksspices.blogspot.com/2007/10/anise.html

https://en.wikipedia.org/wiki/Anise