Pimpinella anisum
Fam. Apiaceae (Umbelliferae)
Ing. Anise
Fr. Anis
Ted Anis
Sp. Anis
Description
The root is taproot. The leaves, not very numerous and alternate, have a pronounced heterophylly: those located near the base are usually roundish, toothed, lobed and equipped with a long petiole (which forms a small sheath towards the base); the intermediate ones are trifoliate, toothed; the caulinary ones are finely incised, feathery and with a shorter petiole. The flowers of the anise are small, yellowish-white and arranged in umbrella-shaped inflorescences with 8-12 rays; the calyx is reduced to 5 teeth, the corolla, actinomorphic, has five petals; stamens 5 and bilocular inferior ovary. The flowering period is the height of summer. The fruit is a schizocarp, formed by two ovoid achenes covered with stiff bristly hairs and equipped with numerous oil sacs. Anise has a sweet and spicy flavor. The aroma of the plant is pleasant.
Areal
Green anise is a plant native to the East, it is cultivated in most of the European territory, in Asia Minor, India, North Africa, the territories of the former Soviet Union and Mexico. verde grows spontaneously in Sicily and crops are mostly concentrated in Emilia and Tuscany.
The anise prefers light and fertile soils, well worked and well drained, while it fears clayey or humid ones. It is also important to have a sunny and sheltered exposure from the wind.
Culture
The sowing of the anise is carried out, on well-prepared soil, in March-April; the species, in fact, fears late frosts and needs at least 120 days of environmental conditions in which frost does not occur. The anise seed takes about 30 days to germinate, but the vegetative development continues very quickly after the release of the first leaves. Other characteristics typical of the seeds of this plant are the rapid loss of germination and the greater germination energy of larger seeds; therefore it is necessary that the seeds are recent and come from the central umbrella of the plant.
In the case of an "excessive density of the crop, when the plants have reached a" height of about 10 cm, it is necessary to intervene with thinning; transplants should be avoided because they are not well tolerated; then it will be enough to weed the soil to avoid the growth of weeds, and irrigate it if necessary.
The anise takes advantage of the richness of calcium in the soil. When sowing, the contribution of localized phosphorus and potassium is not recommended, as the crop seems to be negatively affected. A final aspect of the cultivation technique concerns the possibility of associating our herbaceous plant with biennial plants, such as the "caraway". The two species are sown, in alternate rows, at the same time in spring: the first year will produce anise, the second that of caraway.
Adversity
Among the adversities of the crop, in addition to adverse meteorological phenomena, such as frosts, a prominent place is occupied by fungal parasites that damage the leaves and / or attack the fruits. Once in storage the green anise can be damaged by a beetle, but these parasites do not cause damage that requires protection.
Drug
These are the fruits, which ripen between August and September, according to the place of cultivation and the seasonal trend; they must be harvested by cutting off the stems of the plants at the base when the ripening of the seeds is not yet complete, that is when the umbels are taking on a gray-greenish color. and their seeds are still hard.The umbrellas must then be exposed to the sun for complete ripeness and for the seeds to come out.The seeds are kept in well-sealed boxes after drying them in the sun.
The essential oil mainly contained in the fruit is made up of about 80% of anethole; it is colorless or has slight yellowish tinges. Extraction takes place by steam distillation. In addition to the essential oil, there are also proteins, sugars, fatty acids, starch, caffeic and chlorogenic acids.
The anise fruits on the market can be classified as follows:
Anise from Italy, Spain and Malta; they are the best with medium-sized and ashy-green fruits; vAnise d "Albi or French with fruits of medium size, whitish-green in color and with a very pronounced aroma;
Tunisian anise with green fruits with a sweeter flavor;
Russian anise with small, blackish fruits, little sought after
Uses
In dietetics: anise is used to flavor many liqueurs; its seeds, whole or chopped, add flavor to bread, focaccia and sweets. In phytotherapy it is a regulator of digestion, antispasmodic and carminative, it is also sweat and expectorant. to sedative properties, it has other, less known but widely tested properties such as that of increasing milk flow while exerting its sedative action on the infant; or that of anticipating a delayed menstrual cycle. Chewing lightly aniseed at the end of a meal. toasted serves as a digestive and perfumes the breath. In popular medicine it was considered aphrodisiac.
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