Anise, Official (Pimpinella anisum) seeds, organic
$3.95 – $20.10
Family: Carrot (Apiaceae)
Annual, 120 days to seed
Native to the Mediterranean, Asia Minor and Egypt–introduced to Europe during ancient times. The sweet and spicy seed is a universal flavoring agent for medicines, liquors, breads, sausages, etc. Traditional use (TWM): carminative, bacteriostatic. Sow the seed in the spring, directly in the garden, in a prepared seedbed. Seeds require a consistently moist soil to germinate and establish. The seedlings are not frost-sensitive. The plant does not do well in pots. Space the plants 1 to 2 feet apart.
Packet contains 100 seeds
5 g contains ~2,000 seeds
10 g contains ~4,000 seeds
Certified Organically Grown
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Question
m g –
Can you make a strong anise oil from the seeds for baking pizzelles? How would you do that?
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Richo Cech –
hello m.g., that would be distillation of the essential oil, which requires a still. Why not just put anise seeds on before baking? richo
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m g –
The anise oil goes into a cookie batter and is stronger than just seeds themselves. I thought I could crush them and add them to sunflower oil and steep them to use in the cookie batter.
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Richo Cech –
ok, keep experimenting, its what we all do. r
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wildwoodacreshomestead –
Maybe you could crush them and put them in vodka or rum to make a flavoring the way you make vanilla flavoring with vanilla beans?
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Richo Cech –
Yes, and the standard formula is on page 112 of “Making Plant Medicine,” which recommends the seeds be ground up or bruised, soaked in menstruum at 1:4 (75A:25W) overnight, then blended the following day, macerated as usual and pressed out in one of our tincture presses. A lovely flavoring agent! Vanilla extract is made similarly, except the beans are cut up and covered with hot water overnight to ferment before tincturing. wow, what a great flavor! r
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