Anise

Anise (Pimpinella anisum )

Anise ( standard German [ ani ː s], in the south [a ː nɪs ]; Pimpinella anisum ) is a flowering plant in the carrot family ( Apiaceae ). The name comes from the Greek word for ἄνηθον Dill, with the anise was confused. Anise, which is used as a spice and medicinal plant, is in Germany the medicinal plant of the year 2014.

Features

The anise plant grows as an annual herbaceous plant, reaching heights of growth of about 10 to 60 cm. The taproot is thin. The upright, highly branched stem is slightly hairy. The whole plant is strongly aromatic. The leaves are different polymorphic: the pedicle 2-5 cm long, simple basal leaves are heart-shaped round, sawed big and cut at the edge of 1-3 cm. The stem leaves are one to two times pinnately divided, the edges of the leaflets are serrated. The uppermost stem leaves are reduced more and more until they are still only three-lobed.

The flowers are in 7 to 15 usually zwölfstrahligen composite doldigen inflorescences ( double cones ) together. The double cones have a diameter of 1.5 to 6 cm. The envelope ( involucre ) consists of one to two linear- lanceolate, 1-2 mm long bracts or missing, the unequal length umbel rays are 1-4 cm long. There are one or two or any rulers, 2 to 3 mm long Hüllchen present. The umbellules have a diameter 5-10 mm and containing about ten flowers. The flower stalks ( " Döldchenstrahlen " ) are initially 2-6 mm long and grow to fruit maturity up to 10 mm. The flowering period extends from June to September.

The small flowers are fünfzählig, bisexual and radial symmetry, sepals are missing. The five white petals have a registered proposed lobules at their peak. It's just a circle with five free, fertile stamens present.

The brown fruits are dry, two-piece schizocarps ( Doppelachäne ), which ripen in August to September. They are 3-5 mm long, 2 to 2.5 mm wide, ovate, covered with gray hairs that distinguish them from parsley fruits. Yellow ribs extend, unlike the toxic hemlock fruits, straight.

Occurrence

Originally native to the eastern Mediterranean, anise is today grown in temperate regions worldwide. The main growing area is southern Russia.

Cultivation

Anise is a light- loving plant, the preferred rich soils. During the growing season the soil must remain moist. At harvest time, alternating dry and wet periods have a negative impact on the harvest quality. The cones do not ripen simultaneously, but one after another, and even within an umbel the seeds ripen only inconsistent. The temperature determines the duration of the growing season. Anise is harvested in August / September, when the stems are yellow. Previously it the herb was mowed with a scythe and threshed the fruit.

In the Middle Ages, the plant also north of the Alps was grown, although here the weather was not reliable enough to ripen the fruit every summer. Growing areas were at that time, for example, the area around Erfurt, Bad Langensalza, Mulhouse and Magdeburg, where there was also Anisölbrenner, who won the essential oil by steam distillation.

Use

In Western cuisine, anise is today mainly used in bread and baked goods. Mainly anise but spirits and liqueurs mixed, such as Sambuca, Raki, Ouzo, Arak, absinthe, pastis, aguardiente, Chinchon and Anisette (see anisee ). Anis but from higher yielding star anise ( Illicium verum) is here replaced increasingly coming from China. Star anise has due to the similar composition of the essential oil have similar tastes, but looks different and is not closely related to the real anise.

In addition, anise plays a role in the production of confectionery. So (department Côte- d'Or ) are produced the famous Anis de Flavigny candies for example, in the small French village of Flavigny- sur -Ozerain. In southern Germany, parts of Austria, Switzerland and Hungary is known to be called with a model shaped cookies Springerle or Anisbrötchen.

The flavor is determined by anethole, which is 90 % of the main component of the essential oil. Plants with very similar flavor are fennel ( anise in the Asia completely replaced), the star anise and the Sweet Cicely ( Myrrhis odorata ) nowadays rarely used.

Anise has long been used both in the kitchen and in the fragrance industry. Excavations on Santorini showed that the use of anise in the 16th century BC was common, and the ancient Cretans flavored their wines alongside coriander, juniper, oregano and anise. Operated early in the 7th century BC Athens and Corinth a lively trade with scented oils, in which also the aniseed played a role. Pythagoras of Samos designated around 550 BC with anise flavored bread as a delicious delicacy. Among the Romans, the anise collection held in the patisseries; Cakes that were served at high festivities were flavored with anise fruits. So reports yellowing of Aniskeksen. During excavations in the Roman Colosseum was discovered aniseed, who had lost the audience of gladiatorial combat between the rows of seats.

Curative effect

A hot infusion ( infusion ) is due to its mucolytic ( secretolytic ) and sekretomotorischen effect as cough medicine ( expectorant ), due to antispasmodic ( spasmolytic ) and blähungstreibender ( karminativer ) effect, also used for gastrointestinal complaints. This from the fruits ( fructus Anisi ) anise oil is obtained by distillation from pests - incorporated or in fatty oils and ointment bases, popular medicine to lovely rubs - are used.

Anise stimulates the glands of the gastrointestinal tract. Aniseed tea is therefore - often mixed with fennel and caraway seeds - used in indigestion, flatulence, colic and cramps. For one scalded 1 teaspoon anise aniseed tea with 1 cup of boiling water and leave to infuse for 10 minutes the mixture. Since essential oils are partially excreted through the lungs again, anise found in many Hustentees use.

Since Store the essential oils in Exkretgängen ( " oil welts " ), the fruits can be initiated before use in order to accelerate the drug release. However, this will reduce the durability because the essential oil is volatile.

Anis in superstitions and customs

The Aniskringel is a very ancient sacrificial food, in northern Germany in guild feasts, harvest festivals, when riding ring and spring festivals to sweet beer - was brewed - or even earlier in Met. Even on her wedding day the bride shared this pastry made to favored guests. When she came out of the church, they sat in front of "dat Hörnschapp " ( Corner ). Any woman who made ​​her a gift, got it from a pewter bowl a spoonful of sweet beer with eingebrockten squiggles.

Anis was in many rural areas as an aphrodisiac. In autumn, when you turned back to domestic duties after the fieldwork, the women and girls were preparing their men anishaltige drinks. On November 30 ( Andre Astag ) he should be particularly magic powers. In Bohemia, was this day Anischtag.

According to the Encyclopaedia of German superstition anise also played a role in the acclimation of pigeons: Purchased pigeons were given anise order to tie them to the beat ( as in Thuringia). In other areas, they bake at Presentation of the Lord Anisbrote and fed with it for four weeks, the pigeons so they would rather thrive. Elsewhere, farmers also coated with anise oil to get used to its pigeon pigeons on the new shock.

Anis was considered protection against the evil eye and bad dreams. The Universal Herbal of 1820, we read: Anis mainly helps gripes, for the children are particularly vulnerable.

System

Anisum Pimpinella L. are synonyms for: Anisum vulgare Gaertner, Apium anisum (L.) Crantz, Carum anisum (L.) Baillon, Selinum anisum (L.) EHLKrause Sison anisum (L.) Sprengel, Tragium anisum (L. ). The genus Pimpinella belongs to the subfamily of Apioideae within the carrot family ( Apiaceae ).