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CULTURAL AND WILD PLANTS
Anise ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common anise, Anisum vulgare. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Anise (Pimpinella). Family: Umbelliferae (Apiaceae). Origin: Homeland Anise - Southern Europe, the Mediterranean and South Asia. Area: Widely distributed in temperate and subtropical regions of the world. Chemical composition: Anise fruits contain essential oil (up to 5%), which includes aniol, anethole, fenchon, dimethylamine and other components. Anise also contains coumarins, carotenoids, flavonoids, phenolic compounds, etc. Economic value: Common anise is used in the food industry for the production of sweets, confectionery, as well as in the production of alcoholic beverages. It is also used in cosmetology, medicine and perfumery. Legends, myths, symbolism: In ancient Egypt, anise was used to treat many diseases, as well as to embalm bodies. The Greeks and Romans used anise as a spice and to treat stomach problems and insomnia. In medieval Europe, anise was considered a symbol of life and resurrection, and in magic it was used to ward off evil spirits.
Common anise, Anisum vulgare. Description, illustrations of the plant Common anise, Anisum vulgare Gaertn. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant up to 75 cm high. The stem is erect, strongly branched, pubescent. The lower leaves are entire, long-petiolate, the upper ones are pinnately dissected, sessile. The flowers are small, white, collected in an umbrella. The fruit is a two-seeded greenish-gray color. Blooms in June-July. Anise is native to the Mediterranean. This is one of the most ancient aromatic plants, as evidenced by the seeds found in the Neolithic pile buildings. It was cultivated in Egypt, Ancient Rome and Greece. From Egypt, anise was brought to Western Europe and other countries of the world. In Eastern Europe, anise was introduced into culture in the middle of the XNUMXth century. Anise is cold resistant; seeds germinate at a temperature of 3-5 ° C, shoots easily tolerate spring frosts. The plant prefers fertile loose soils, responsive to fertilizers. The lack of light and heat somewhat slows down the growth of plants, therefore, sunny areas protected from the wind are allocated for anise. Sow it in early spring in moist soil. Before sowing, the seeds are soaked to speed up their germination. The depth of embedding in the soil is 2-3,5 cm. Plant care consists in weeding and loosening the row-spacings (with the first loosening being carried out immediately after germination), watering and fertilizing with fertilizers. For fresh consumption of anise, it is better to harvest it before flowering. Seeds should be collected when the upper umbels turn brown. Beveled plants are knitted into sheaves, dried, then threshed. Seeds are cleaned of impurities, dried and stored in a packaged form. Anise fruits contain a large amount of fats, proteins, vitamin C and minerals; there are sugars, organic acids (coffee and chlorogenic), etc. The main component of the essential oil is anethole, which gives the plant a specific anise smell. Anise has been used as a medicinal plant since ancient times. In folk medicine, it was used as a means of improving digestion, stimulating appetite. Due to the high content of essential oil in the fruits, which has anti-inflammatory, antispasmodic and expectorant effects, they give a good effect in the treatment of respiratory diseases. Anise preparations are prescribed for laryngitis, tracheitis, bronchitis, whooping cough. Anise oil has a beneficial effect on the function of the gastrointestinal tract and is used for anacid gastritis, catarrh of the intestines, and constipation. A mixture of crushed fruit and egg white helps with burns. Anise fruits are part of medicinal teas and fees, are used to prepare ammonia-anise drops, breast elixir and other expectorants. Fresh anise leaves have a strong specific aroma. They are used as a spice to enrich the taste of salads, various soups, meat and lactic acid dishes. Fruits and essential oil are used to flavor bakery and confectionery products, marinades and various kinds of pickles, some drinks, such as homemade bread kvass. Anise oil is used in the production of toothpaste, toilet water, soap. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Common anise (Anisum vulgare). reference Information
An annual herbaceous plant of the Apiaceae family. The root is taproot, penetrates the soil to a depth of 50-70 cm. The stem is erect, 25-60 cm high, short-pubescent, branching in the upper part. The lower leaves are long-leaved, entire, round-reniform or lobed. The upper leaves are sessile, pinnate. Small white flowers are collected in complex umbrellas. Blooms in June-July. The fruits ripen in August. The fruit is an ovoid, greenish-gray two-seeded, covered with small hairs, has a pleasant sweetish taste, is used as a spice. Anise is native to Asia Minor. Two species of it currently grow in the Mediterranean, but the common anise is the most common. Cultivated in the countries of Southern Europe, Asia, North America. In Russia, anise crops are concentrated mainly in the Belgorod region. Sometimes anise is found in a wild form. According to the chemical composition, both the leaves and fruits of common anise are distinguished by a high content of aromatic essential oil, the main component of which is anethole, from which anise aldehyde is obtained. In addition, the fruits contain fatty oil, which is used in soap making. The leaves and fruits also contain tannins and vitamins. Fresh anise leaves have long been used for salads and garnish, fruits and oil from them - for flavoring bakery, confectionery, meat products, fish, soups, sauces for pickling cucumbers, cabbage, as well as for making kvass at home. In the Middle Ages, anise was highly valued and sold at a high price. Together with fennel, coriander and cumin, anise figured in wise recipes for making jam from nuts, honey and raisins. Anise, bay leaf and cinnamon were sprinkled on jelly and other aspic dishes. As a medicinal plant in folk medicine, anise ordinary has been known for a very long time. It is used to stimulate appetite, as a sedative. Preparations of anise fruits have a positive effect on digestion, have an expectorant and mild disinfectant effect. They are successfully used for whooping cough, bronchitis, catarrh of the upper respiratory tract, tracheitis and laryngitis, as well as for diseases of the gastrointestinal tract. Burns are treated with a mixture of anise fruit and egg white. The fruits of common anise in the form of infusion, oil, syrup are used in the pharmaceutical industry for the preparation of ammonia-anise drops, toothpastes, powders, and also as a means of improving the taste of other medicines. Cultivation. Anise is demanding on soils. It grows best on loose rich black soil, not bad - and on loamy and sandy soils with a sufficient content of distilled and lime. Heavy clay and alkaline soils are unsuitable for it. The best predecessors for which are legumes and vegetables. After them, the earth is loosened, and with the advent of mass shoots of weeds, they are dug up to a depth of 20-25 cm with the simultaneous introduction of 2-3 kg of manure per 1 m2. In the spring, harrowing is carried out twice, mineral fertilizers are applied: 20-30 g of superphosphate, 15-20 g of ammonium nitrate and 20-25 g of potassium salt per 1 m2. Common anise propagates by seeds. They are sown in early spring in moist soil, planted in holes to a depth of 2-3 cm with a distance between rows of 35-45 cm. Together with the seeds, granular superphosphate is added; 5-7 g per 1 mg. Seedlings appear after 17-20 days if the air temperature is not lower than 10 °C. Then loosening is carried out, and after 10-15 days - thinning of the plant. During the growing season, it is necessary to carry out systematic weeding, loosening and top dressing with ammonium nitrate at the rate of 10-15 g per 1 m2. The anise crop is harvested for greens and for seeds. Greens are removed before flowering and dried in a well-ventilated area or under a canopy in the shade. Harvesting for seeds is carried out when the stems turn yellow and the fruits of the upper umbrellas turn brown. They are cut, tied into bundles and left to ripen for 3-5 days at a temperature not exceeding 35 ° C. Ripened fruits are threshed, dried and cleaned of impurities. Common anise fruits can be contaminated with similar but poisonous fruits of the species Acihusa cynapium (these are bald fruits with sharply cut brown-green furrows and light thick ribs and Canium maculatum (the latter are smaller in size and also distinguished by their prominent ribs). Authors: Yurchenko L.A., Vasilkevich S.I.
Common anise, Anisum vulgare Gaertn. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. Essential oil annual plant up to 30-50 cm high with a thin tap root. Stems are erect, furrowed, round, branched in the upper part. The upper leaves are sessile, vaginal. The lower stem and basal leaves are long-petiolate. The blade of the lower leaves is rounded, entire or deeply incised, the middle ones are thrice dissected into wedge-shaped segments; upper - twice-, thrice-dissected into linear-lanceolate lobes. The inflorescence is a complex umbel with 6-15 rays. The calyx is finely toothed, the corolla is white with petals bent inward. The fruits are pubescent, about 5 mm long, ovoid or obverse pear-shaped. Blooms in June - July. The fruits ripen in August. Anise is known only in culture. Widely bred in Spain, Italy, Turkey, Mexico, India. Dry fruits contain 1,5-3,5% (sometimes up to 6%) essential oil with a specific aroma, and 16-28% fatty oil, up to 19% proteins, as well as sugars, organic acids. The essential oil consists mainly of two isomeric compounds: anethole (80-90%) and methylchavicol (10%), and also contains alpha-phellandrene, alpha-pinene, dipentene, camphene, acetaldehyde, anisketone. Anise has been known since ancient times as a spicy-aromatic plant. Anise fruits, as well as essential and fatty oils obtained from them, are widely used in bakery, in the fish and meat industries, in the confectionery and beverage industries, in soap making, perfumery and medicine. As a spice, mainly fruits are used, which have an intense light refreshing aroma and give it to culinary products. Most often, anise is added to various pies, cookies, gingerbread, pancakes, muffins, milk and fruit soups, spinach instead of nutmeg, oatmeal, sweet dishes, puddings, fruit salads, creams, cakes. It gives a peculiar taste to beets, red cabbage, cucumbers and carrots, various fruit compotes, especially from apples, plums and pears, as well as kvass.
Anise essential oil has a mild expectorant and carminative effect, enhances the secretory and motor function of the digestive system, due to which it is used for flatulence, deterioration of gastric, hepatic secretion, convulsive spasms of the intestines as a means of relieving pain and restoring peristalsis. In addition, anise oil has a lactogenic effect and has antiseptic properties. The essential oil is part of ammonia-anise drops, which are used for bronchitis, tracheitis as an antitussive. It is used to improve the taste of medicines, in particular, it serves as an integral part of I. I. Traskov's anti-asthma mixture (breast elixir), cough candies. Anise preparations improve sputum expectoration and liquefaction, accelerate the evacuation of sputum and mucosal inflammation products from the respiratory tract, and have a bactericidal effect. Anise fruits are part of the laxative and chest fees, as well as fees used for diseases of the liver and kidneys. In folk medicine, anise fruits were used internally as a diaphoretic, for women's diseases, externally - for the treatment of burns; roots - for skin diseases and neuroses of the heart. Anise oil, when rubbed, protects the skin of the hands and face from mosquito bites. It has a detrimental effect on bird mites, lice, and fleas. The dense part of the fatty anise oil is proposed as a substitute for cocoa butter in medical practice and confectionery. Anethole serves as the main raw material for the synthesis of obenine (anisoaldehyde) used in perfumery. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Anise, Anisum vulgare Gaertn. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: A. officinarum Moench., Pimpinella anisum L., Apium Anisum Crantz, Sison Anisum Spreng., Tragium Anisum Link., T. aromaticum Spreng., et Hoffm., Carum Anisum Bailey, Selinum Anisum EHL Krause. Names: Ukrainian ganus; Kirg. sira; cargo, and arm. anisuli; German Anis, Aneis, Eneis; Goal. anijs; dates anis; Swede, anis; English anise; fr. anis; it. aniso, anacio; Spanish anis, matalahyga ou matalahuva; port, anis, herva doce; rum. ananson-romanese; hung. anize; Slovenian jane2; Serb, aniz; Czech anyz; Polish anyz, hanyz, biedrzeniec. Annual plant. Stem 50 cm tall, round, downy pubescent. The lower leaves are entire, rounded heart-shaped, with a serrated edge; the averages are divided into three large shares; upper sessile and divided into 3-5 narrow lobules. Umbrella 6-10-ray, flat shape; flowers are small, white, five-petalled; in umbels of 4-9 flowers. The fruit is a two seedling; halves break up badly; the fruit is gray, wide, ovoid, laterally compressed, 2-3 mm long and 1-1,5 mm wide, 1 mm thick. The weight of 1000 seeds is 2,1-3,5 g. Their germination capacity lasts 1-2 years.
Anise is not known in the wild, but it is found wild. The fragrant leaves serve as a seasoning for various dishes. The essential oil of the seeds is used in medicine and confectionery. Anise grows in light, nutrient-rich soils. Seeds germinate slowly, so it is advisable to soak them before sowing. Sow in early spring directly into open ground. The seeding rate, depending on the method of sowing, ranges from 12 to 16 kg/ha. Usually sown in rows with a distance between rows of 35-40-60 cm; cut to 15 cm. Author: Ipatiev A.N.
Common anise, Anisum vulgare Gaerth. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: chanus, chanush. An annual herbaceous plant, 30-60 cm high, of the umbrella family (Umbelliferae). The stem is branched, the leaves are alternate, the lower ones are entire, round-reniform or heart-shaped, the upper ones are pinnate. The flowers are white, inconspicuous, small, collected at the ends of the branches in complex umbrellas. The fruit is an ovoid two-seeded plant, drawn at the top, with difficulty divided into two semi-fruits. Flowering in June-July, fruiting in August. Range and habitats. Homeland with accuracy is unknown, presumably - the Mediterranean or the Middle East. It is bred for the purpose of obtaining seeds throughout Southern Europe, Asia Minor, Mexico and Egypt. Chemical composition. Dry fruits contain 1,2-3,5% (sometimes 6%) essential oil, 16-28% fatty oil, up to 19% proteins, as well as sugars and organic acids. The main components of the essential oil are anethole (80-90%) and methylchavicol (10%), in addition, the oil contains anisic aldehyde, anisic ketone, anisic alcohol, anisic acid, alpha-phellandrene, alpha-pinene, dipentene, camphene, acetaldehyde, anisketon. The essential oil is obtained by steam distillation of anise fruits. Application in medicine. Anise preparations have anti-inflammatory, antiseptic, antispasmodic, anesthetic and carminative properties, act as a laxative. Anise fruits and its preparations enhance the function of the glandular apparatus of the bronchi and intestines, increase the secretory function of the gastrointestinal tract, and reduce spasms of the smooth muscles of the intestine. Increase the secretion of the mammary glands and stimulate the motor function of the uterus. Low toxicity. Anise oil is often combined with other essential oils, antibiotics; it is part of various expectorant mixtures. Anise fruit infusion (Infusum fructus Anisi). A teaspoon of anise fruits is brewed with a glass of boiling water, insisted for 20 minutes, filtered. Take 1U glass 3-4 times a day half an hour before meals. Drops of ammonia-anise (Liquor ammonii anisatus). Composition: anise oil 3,3 g, ammonia solution 16,7 g, alcohol 90% 80 g. Transparent colorless or slightly yellowish liquid with an anise and ammonia smell. Stored in bottles with ground stoppers. Assign inside on sugar as an expectorant. Ammonia-anise drops are most widely used in pediatric practice for bronchitis. Usually, adults are prescribed 5-10 drops per dose, children under 1 year old - 1-2 drops, 2-5 years old - 2-5 drops, 6-12 years old - 6-12 drops per dose 3-4 times a day. Store with care. Anise oil (Oleum Anisi). A colorless or slightly yellowish liquid, strongly refracting light, optically active, with a characteristic odor and a sweetish taste. It is used as an expectorant for catarrhs of the upper respiratory tract, bronchiectasis, 1-5 drops per dose. Rp.: Inf. fructus Anisi 10,0:200,0 DS 1 tablespoon 3 times a day Rp.: Inf. herbae Thermopsidis 0,5:200,0 Natrii hydrocarbonatis Liq. Ammonii anisati aa 4,0 MDS 1 tablespoon 3-4 times a day. Other uses. The fatty oil extracted after distillation of the essential oil is suitable for use in soap making, and its dense part serves as a substitute for cocoa. Insects die from the smell of anise: lice, bedbugs, moths, cockroaches, bumblebees, and also ticks. Anise is a good nectar plant. Nectar productivity of anise in favorable conditions is 50-100 kg per hectare. The fruits and the anise oil obtained from them are widely used in bakery, fish and meat industries, confectionery and beverage production. As a spice, mainly fruits are used, which have an intense light refreshing aroma. Most often, anise is added to various pies, cookies, gingerbread, pancakes, muffins, milk and fruit soups, to spinach instead of nutmeg and other dishes. Based on anise, strong alcoholic drinks are produced, such as anise, pastis, perno, ricard, ouzo, tsipouro, arak, crayfish, sambuca, absinthe, mastic, pacharan. Authors: Turova A.D., Sapozhnikova E.N.
Anise. Legends, the birthplace of the plant, the history of distribution
Anise is not very handsome. The flowers are small, white. And the fruits are completely inconspicuous. But it was for their sake that this plant was once brought from distant Egypt and began to be grown throughout Europe and in many other parts of the world. Anise occupies large fields in Ukraine and the North Caucasus. What is special found in small greenish-gray fruits? Are you coughing? Please take some anise drops and the cough will go away. Just remember: the drops are made from anise oil. It is also contained in the fruits of the plant. You brush your teeth. But a pleasant, refreshing smell of toothpaste and tooth powder is often given by the same anise oil. Confectioners have their own production secrets. They will add a pinch of crushed anise fruits to cream and cake, it will blow with such a rich aroma - you will lick your fingers! But do not try to find anise in the nearest forest. A useless activity! Anise can not be found either in the forest or in the meadow. Over the years, he has become so friendly with a man that he is found only in the fields. Author: Osipov N.F.
Common anise, Anisum vulgare. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common anise, Anisum vulgare. Tips for growing, harvesting and storing
Common anise (Anisum vulgare) is an annual plant that can be grown indoors or in the garden. Tips for growing, harvesting and storing common anise: Cultivation:
Workpiece:
Storage:
Anise seeds and leaves should be checked for mold and insects before use. If there are any signs of deterioration, the plant material should be discarded.
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