Archive for June, 2009
A flowering plant, anise is most associated with the geographic regions of the Mediterranean and southwest Asia. The flavor of anise has been compared frequently to tarragon, fennel, and licorice. The plant itself usually grows to around 3 feet high, and they contain white flowering buds. Anise is one of the favored foods of various kinds of larvae, including butterflies and moths.
The plant thrives well with a lot of light and in well drained soil. They do have a taproot system, so they are notoriously difficult to transplant. Used in a variety of arenas, it’s common to see anise seed in a medicinal role as well as a culinary role. On the food front, anise is used in many dishes across the world. This includes atole de anis from Mexico, Aniseed balls from Britain, and Aniseed wheels from New Zealand. Others know it as the main flavoring in the often banned French liquor Absinthe.
In an age where people are increasingly aware of their health, it’s more and more common for people to take multiple tactics against various ailments. In this way, people not only use standard western medicine, but they also are using herbs and other holistic approaches in conjunction with that conventional medicine. And as this becomes more accepted, people are becoming aware of the fact that herbs can be used for more than just medicine.
Rather, people are incorporating herbs into many different arenas of their life. As such, it’s common now to find herbs for cooking. This can range from various oils to herbal spices. In this way, you not only get a tasty additive to your meal, but you also get ingredients that can work to improve your overall health. Everyone reacts differently, of course, but some people truly respond well to these daily doses of herbs.