Anise Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: 0
Fish, pork & lamb dishes, omelets, salads and herb breads.
Also called fennel and finocchio, anise the herb should be foliage at the top of the stalk that is light green and delicate.
Avoid anise that is wilted, limp, has dry brown areas, or is pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
1 tsp, whole
Amount per serving
Also called fennel and finocchio, anise the vegetable should not be confused with anise the herb. The vegetable anise has broad leaf stalks surrounding a bulb end often 3 or 4 inches in diameter. The herb is the light green foliage of anise.
Anise has many medicinal uses including the treatment of digestive problems and its oil is used to treat lice and scabies.
Early Romans cultivated anise so extensively that it was served with virtually all meat dishes in those times.
Anise is used in liquor all over the world and can be found in Absinthe, Anisette, Pastisto, Raki, Mastika, Ouzo, Aguardiente, Arak, Jägermeister and Sambuca.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013