The name of the plant anise comes from the Greek word anison; the following names are also common in the area: ganus, ganizh, anison, anisuli, dzhire. Common anise, or sweet anise, vegetable anise, is a herbaceous single-leaf plant originating from the Celery family, the old name of which is Apiaceae.
Plant structure and appearance
Common anise has a taproot system, which is located at a depth of 20-30 cm of the ground. The stem reaches 50-70 cm in height, is finely grooved, erect, hollow, briefly pubescent and branched at the top.
The basal leaves are located on long petioles, they are entire and coarsely toothed. The stem leaves are on short petioles, the upper ones are sessile, and have linear lobules. The flowers of the plant are small, white and are collected into simple umbrellas that form complex umbrellas.
The fruit is a pear-shaped or ovoid two-seed, grayish-brown or greenish-gray in color, slightly pubescent.
On the outside, each half of the fruit has five thin and longitudinal ribs with hollows. On the outside of the fetal wall there are many small tubules that contain essential oil, and on the flat side there are 2-3 larger tubules that also contain this useful substance. When ripe, the fruits break into halves. If they were threshed poorly, then there is a high rate of crushed fruits, which quickly lose valuable essential oil.
Fruits grown in Russia or Germany are thicker and shorter, while in Spain and Italy they are dark and long.
The mystery of the plant's origin
Until now, not a single botanist knows where this mysterious plant, common anise, came from on our planet. Some consider its homeland to be Asia Minor, others insist that Egypt and the countries of the eastern Mediterranean. Wild anise can currently be found in Asia, Europe, North America, and wild anise grows only in Greece.
Anise has been known in culture for a long time. Back in the 12th century it was cultivated in Spain, and since the 17th century in England. The culture was brought to us in 1830, and the plant grew in three districts of the Voronezh province. Before the start of the First World War, the area under crops of this crop reached 5160 hectares in the Voronezh province. In pre-revolutionary years, the essential oil and fruits of the plant were exported abroad.
Anise is now grown in different countries world: North America, Argentina, Mexico, India, Japan, China, Afghanistan, Turkey, Italy, Bulgaria, the Netherlands, Spain and France. In Russia, the anise growing area is concentrated mainly in the Voronezh and Belgorod regions.
Anise: varieties
There is a wide variety of varieties of anise. Most often, each country has its own. Thus, “Thuringer anis” grows in Germany, “Albai” grows in Italy, “De Crangu” grows in Romania, and “Toutaine Anis” grows in France. The Russian state register includes very old varieties Alekseevsky 68 and Alekseevsky 1231. There are also separate vegetable varieties of anise, such as Umbrella, Magic Elixir, Blues, Moscow Semko. However, about the content in these varieties essential oil and there is no information about their yield.
What is anise (video)
Heat-loving but cold-resistant
No matter how strange and paradoxical it may sound, anise is a cold-resistant plant, but heat-loving at the same time. Therefore, for good plant development, it is better to select places with optimal sunlight on the south-eastern and southern slopes. In order for the harvest to be abundant and stable, the sum of positive temperatures should be equal to 222-2400 degrees Celsius.
Anise reproduces with the help of seeds, the growth of which occurs at a temperature of +6-8 degrees, but the optimal temperature for the plant is +20-25. Despite the low threshold temperature level, there is no need to rush to sow seeds, as cold soil contributes to slow growth and the development of diseases. If there is a lack of moisture or low temperature during seed germination, then seedlings appear only after 25-30 days. However, young plants tolerate even minus temperature air from -7 to -2 degrees.
When swelling, anise fruits absorb 150-160% of moisture from their own weight, and during this period sufficient moisture is necessary. Unfriendly and prolonged growth occurs if around the embryo there are essential oil tubules containing essential oil, which inhibits the growth of the plant.
The common anise has a rather long growing season, equal to 120-130 days. Greatest need in water occurs during the period of the beginning of stemming and before flowering. During the latter event, dry weather is preferred. Under such conditions, insects are active, pollinating the plant, which, accordingly, affects its yield.
It is better to sow anise after vegetable crops, excluding representatives of the umbrella family. Anise umbrellas bloom in the morning, with the largest number of flowers blooming by midday. During seed ripening, dry and warm weather is needed, while cold and rainy weather leads to disease of the inflorescences, low fruit set, poor ripening, and a decrease in the amount of essential oil in the fruits. With strong gusts of wind and waterlogging of the soil, the plant easily falls over.
The healing properties of anise (video)
Growing anise in the garden
Anise grows in garden plots on any soil, with the exception of damp, heavy, clayey or saline soils. Can be planted in areas previously occupied by legumes, vegetable crops silt potatoes. It is advisable to dig up the area to 22-25 cm before the onset of frost. You also need to destroy weeds in the fall.
In the spring, after the soil has dried, the area must be leveled with a rake, loosened (4-5 cm), leveled and slightly compacted. Fertilizers are applied in the fall when digging up the soil at a rate of 25-30 g phosphate fertilizers and 25 g nitrogen per square meter. Nitrogen fertilizers It should be fed during plant stemming at a dose of 10-15 g per square meter.
For sowing, DachaDeco.ru recommends using one or two year old seeds. If storage lasts for a longer period, there is a possibility of a decrease in seed germination, and after five years they become completely unviable.
Before sowing, anise seeds are germinated for 5-7 days. To do this, you need to wet them warm water, collect in a pile or wrap in a cloth. It should be kept in this state until 3-5% of the seeds have 1 mm roots. Afterwards, the seeds are dried a little and then sown in the garden bed. We recommend that you read the material on how to prepare soil for seedlings.
Seeds should be sown in spring, the sowing depth is 3-4 cm, there should be 35-45 cm between the rows. In general, you can sow continuous rows, the distance between which is only 15 cm. The choice of one or another sowing method depends on soil fertility of the site and the presence of root shoot and rhizomatous weeds in it.
In addition to all the beneficial properties of anise, it is also an excellent honey plant. It should be removed after the seeds acquire a greenish tint.
The plant is cut at a height of 10-12 cm from the ground, then laid out to dry.
After 3-5 days, the seeds are threshed and cleaned of impurities.
Green anise sprigs are used in salads and as a spicy seasoning for meat and fish dishes, and the seeds are used in confectionery, baking bread, and when pickling and pickling vegetables. Application in folk medicine as a remedy for diseases of the respiratory tract and intestines.
Growing
Anise reproduces by seeds. For growing on your own personal plot It is better to wet the seeds and germinate them before planting in the ground.
In this case, the sprouts will appear 1.5 weeks earlier and if you plant the seeds dry, then the anise will sprout later, 3-4 weeks after sowing. For accelerated germination, as a rule, the seeds will need moisture for a long period, so we begin sowing in early spring on pre-prepared beds in the fall. Sow anise sparsely, so that one plant is 30 cm apart from each other; if the crops are thickened, then the seed harvest can not be expected. Young plants first of all need weed-free soil, otherwise growth will be detained. Pay attention to the seeds you purchase; the color should be greenish.
If the color of the seeds turns brown or black even by half, then they will not sprout. Anise works well if grown on cultivated, light-textured soil with a neutral or alkaline reaction. This is a plant that requires heat and soil.
Swampy, podzolic soils are not suitable for it. Anise is sown early in the spring, in beds prepared in the fall. If compost or humus is added early in the spring, the soil should be dug to a depth of 20 cm. Before sowing, the soil is cultivated with a rake and rolled with a roller. Seed rate when sowing it will be 2 grams per 1 m2 to a depth of 2 to 3 cm. Anise seeds germinate quite slowly, hence they must be wetted in advance for 2-3 days, changing the water, and germinate.
Then the sprouted anise is placed in the refrigerator for 18-20 days for partial vernalization. Thanks to this, anise will appear a week earlier. Sow the seeds in moist soil in rows every 30 cm.
The seedlings are thinned out, leaving plants every 10-15 cm in the row. The soil must be kept moist until the seeds sprout. In the future, care for and monitor the cleanliness of the soil, constantly maintain it in a loose and moist state, water if necessary. Anise greens are harvested when the height of the plants is 30-40 cm. The seeds ripen after 2.5 months, when shoots appear. They are harvested early in the morning or in the evening, dried on a canopy and threshed.
Growing common anise at home
Anise– an annual plant, is a branched bush up to 50 cm high. The areas of use of common anise are cooking and medicine. This plant is also called anise berednets and sweet cumin. By the way, anise and cumin are easy to confuse.
About the leaves of anise
Its basal leaves are entire, lanceolate-shaped, the middle leaves have 3 or 5 lobes, and the upper leaves are very narrow and resemble dill leaves. Without exception, all the leaves are very fragrant.
Without exception, all anise leaves are very fragrant. Its seeds are sown in the ground in early spring. Before sowing the seeds, they need to be soaked in water for several days, changing the water daily. This will ensure even and uniform seed germination.
Sowing common anise
Sowing is done in rows at a distance of 20 cm row from row. Seed consumption on a plot of 10 square meters. m. – 15-20 grams. The seeds germinate in 15-20 days and fully ripen in late summer - early autumn.
Where to sow anise
It will be best for anise if it is planted after vegetables and potatoes. You can’t plant it where cilantro grew, as they have the same pests and diseases. Anise prefers warm, sunny places.
He especially needs warmth when his umbrellas bloom and seeds ripen. Anise is cold-resistant and moisture-loving. Anise blooms from July to August with tiny white flowers collected in small umbrellas, which in turn are collected in large umbrellas. From the flowers, fragrant and sweet egg-shaped fruits develop. But if the weather is cold and rainy at the time of flowering, the plant will be sick, which in turn will affect the quality and quantity of seeds in the umbrellas.
Propagation of anise
Anise is propagated by seeds, which are sown starting in February in various boxes and bowls at a temperature of 10-15 degrees. Anise seeds germinate very slowly - up to six weeks. After the seedlings have sprung, they need to be pruned and can be transplanted in groups into pots. In addition to their spicy and aromatic properties, anise attracts with its traditionally decorative leaves.
It looks very beautiful in a group of several plants placed together. Its flowers attract a large number of insects, including butterflies. The soil under anise should always be slightly moist, nutritious and acidic. Caring for common anise consists of weeding, loosening and regular watering.
Harvesting anise
When the anise seeds turn yellow-brown, the umbels are collected, tied with the inflorescences down in a ventilated area, then threshed over a cloth. Anise stems can be dried in bunches in the air. From a plot of 10 square meters. meters you can get an average of 700 grams of seeds.
Application of anise
Anise seeds are rich in essential oils, so they are widely used in hot dishes, baking, making tinctures and liqueurs, anise liqueur, the well-known anise vodka, as well as in mixtures, cough tea and tea for gastrointestinal disorders. The seeds are used to flavor confectionery and bread products, red cabbage, pickled cucumbers, pickled carrots. Fresh anise leaves are used for salads and side dishes.
Anise in folk medicine
Anise is used as an anesthetic and expectorant. In addition, it has diaphoretic, antipyretic and disinfectant properties.
This plant improves intestinal motility, relieves depression and even dissolves kidney stones, improving kidney function. The use of anise can enhance the effect of antibiotics, relieve headaches, and stimulate appetite.
Thanks to anise, the secretory function of the gastrointestinal tract and respiratory tract improves. As you can see, this plant is worthy of you spending a little time growing. Be sure to plant anise on your site, you won’t regret it! It will give your dishes and preparations a unique taste, smell and help maintain health at the proper level. You may also be interested in the articles: “Rutabaga is the most nutritious vegetable" and "Growing your own cauliflower."
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The topic of this article is at home. Herb plants are annual, biennial and perennial. Harvest annual plants can be obtained already in the same year, but after graduation growing season they die off. Biennial plants need two years to fully develop. Perennial spices produce crops over several years, some - several harvests in one year, for example, peppermint and sage. Plants are grown from seeds or propagated vegetatively, for example, by parts of rhizomes, tubers, bulbs, division of bunches, etc. Annual spices are most often grown.
They are cultivated in large quantities in gardens or fields. They are sown in the spring in rows with row spacing of 0.20-0.30 m, in well-prepared loose soil.
The distances between plants are selected depending on the size of the bush of the cultivated plant. For perennials aromatic plants it should be at least 0.50 m, which allows you to loosen the soil, weed, etc. Small seeds are sown shallow or directly on the surface, and raindrops press them into the ground. Larger seeds should be sown deeper. Perennial spices can be sown directly on the selected permanent place into prepared soil.
Young plants need to be protected from adverse weather influences. The seedlings must be watered (it is recommended to feed them at least once with a solution of Microl, OVM, etc.), the room must be ventilated, in case of high intensity solar lighting shade, and before planting in open ground, it should be hardened for 1-2 weeks. Before planting in open ground, it is recommended to plant some species, placing them more sparingly, or in separate pots. Below is information on how the most famous spices are grown:
- Calamus reed - grows wild in nature Anise - by sowing seeds Common basil seedlings are pre-grown from seeds Saxifraga - collected in nature
Anise
Anise is an annual, herbaceous, spicy-aromatic and medicinal plant, used for cooking spices and medicinal purposes. Widely distributed in many regions and different climatic zones, in particular in middle lane Russia.
The plant is easy to grow, it is unpretentious, and requires virtually no care. The spice is dried anise seeds. Anise has a sweet, intensely spicy odor and a warm, sweet taste reminiscent of licorice.
In cooking, anise is used in the preparation of meat and poultry dishes, in confectionery products, and drinks. Numerous are used in medicine medicinal properties plants. The most pronounced anti-inflammatory, antispasmodic, antipyretic properties of anise.
- Description of anise, the history of its appearance in cooking. Cultivation of anise for the purpose of obtaining spices and medicinal raw materials. Properties of anise. The use of anise in cooking, medicine, aromatherapy.Conclusion
Anise, lat. Pimpinella Anisum belongs to the umbrella family, genus Berendets. This genus includes more than 300 plant species. The height of the stem is up to half a meter, and it is round in cross section.
The stem is erect, branched. Anise is a herb with a developed root system. Root system It is a long (up to 40 centimeters) taproot with numerous branches, located in the upper layers of the soil.
Anise leaves are round, elongated shape, long-petiolate, incised-toothed, entire, dark green in color. In central Russia, anise blooms in July with small flowers of white or Pink colour, located at the ends of branches in large inflorescences up to 6 centimeters in diameter. It should be noted that anise is a good honey plant.
Anise flowers contain up to 60% nectar. Anise honey is healthy, aromatic, and pleasant to taste. After flowering in September, it bears fruit with two-seeded, ovoid seeds with a diameter of up to 5 millimeters. The plant is native to the Mediterranean and the Middle East.
It is currently grown on an industrial scale in Southern Europe, Egypt and several countries in the Middle East. In Russia, anise is grown mainly in the southern regions.
- Anise seeds contain up to 4-6% essential oil, which mainly creates the aroma and taste of the spice. up to 30% fatty oil, about 20% proteins, sugar, acids, vitamins (groups A, C), trace elements, resins, tannins.
... anise seeds used in cooking as a spice. Anise essential oil consists of 80 percent anethole and 10% methyl chavicol, also containing anisic acid (1.2%), anisaldehyde (about 2%), phellandrene, pinene, anisketone.
Essential oil is obtained by steam distilling anise fruits. Anise seeds, prepared in a certain way, are used as a spice in cooking. The seeds, which are used as a spice, are gray-green or brownish in color, ribbed, ovoid in shape, measuring 2 - 6 mm in length.
Some seeds have a thin stem that runs through the center of the fruit. Thanks to the essential oils contained in anise, the spice has a pleasant rich aroma and taste. Spice bouquet: sweet, spicy, fragrant, aromatic.
Anise flavour: reminiscent of the taste of dill combined with the mild taste of licorice.... Pimpinella Anisum seeds. People began to grow and use anise as a food seasoning more than 2 thousand years ago.
Anise is probably the very first spice that people began to cultivate and eat. People began to grow and use common anise as a food seasoning several thousand years ago - anise seeds were discovered in Stone Age buildings. Archaeologists discovered recipes containing a description and use of the spice in China and ancient Egypt.
Anise seeds were found in the tombs of the pharaohs. The birthplace of anise can be called the eastern Mediterranean, Egypt (there is evidence that anise was used in Egypt as early as 2500 BC, a description of anise and its images were discovered by archaeologists on the walls of ancient Egyptian pyramids),
Lebanon. It is one of the oldest known spices and has been used in both culinary and medicinal purposes. The Romans knew well beneficial features anise
Roman legionaries restored digestion by eating spiced pies after eating a heavy meal. The Romans brought and helped spread the spice to Europe.
Since the times of the Romans, anise began to be used in cooking in England, Germany, France, and a number of other countries. In Russia, anise has been grown for several centuries. It grows well in central Russia, the Stavropol region, and the North Caucasus.
In the nineteenth century, the first large anise plantation appeared. And before the First World War, Russia was the largest producer and exporter of anise on the world market. This is interesting. In 1305, King Edward I collected anise as a tax for maintenance and repairs.
London Bridge. The British were the first among Europeans to actively use anise in cooking, adding it to jams, marmalade, gingerbread and other sweet dishes. Anise is still actively used in England in public catering and in home kitchens.
England is one of the largest producers of spices. Anise is used in the manufacture of many cough and sore throat syrups, and is used to flavor other medicines, as well as perfumes, soaps and perfumes.
The fruits and seeds of Anise are used as a spice. And for medicinal purposes - the roots and above-ground parts of the plant - leaves and young shoots. Anise has antiseptic properties and contains substances that help preserve food.
Anise is an excellent food preservative. It is used in the production of marinades and sauces.
Growing anise.
Growing Anise is a simple process. This unpretentious and low-maintenance plant is currently cultivated in almost all regions of the world.
However, for the growth and full development of the plant, fertile, loose soil with a neutral or alkaline reaction should be used. Anise is a plant that grows best in fertilized, loose soils.
It is also desirable to ensure good drainage, since the plant is drought-resistant and does not tolerate excess moisture. The anise plant reproduces by seeds. You can grow anise from seeds indoors, planting seedlings in mid-late April.
The plant should be planted in moist, loose soil, providing direct sunlight to the planting area. Anise is demanding of sunlight and does not develop well in the shade.
Plants grown in shade and partial shade contain a minimal amount of essential oil and nutrients. Two weeks after planting, the first shoots appear. If the soil temperature has reached only 3°C, the process of seed germination begins.
When growing anise, you should know that best temperature for plant growth - 20-25 ° C. Seeds are usually sown in several rows to a depth of about 2 cm. Anise loves moisture, warmth, and fertile soil. When flowering, clear, warm weather is important for the plant.
After the flowering period, the plant bears small fruits - peas, which are used as a spice. The ripening of fruits is judged by their color; mature anise seeds acquire a greenish-gray color.
If you grow a plant for the purpose of producing greenery, then you should harvest the crop before the formation of umbrellas, and you can focus on the size of the plant - the height of the stem should be about half a meter. Cut, leaving 15-20 centimeters of stem from the root of the plant.
With long, warm summers, you can get several harvests of anise. If the purpose of growing anise is to obtain spice, the fruits are collected at the time when they turn gray - Brown. At this time, the greens are already beginning to fade.
In the Moscow region, fruit ripening time is late summer, early autumn - August - September. Growing anise is not a difficult process; the plant can be easily grown on garden plot in central Russia.
Properties of anise.
The properties of anise allow us to say that it is not only a spicy-aromatic but also a medicinal plant. In addition to the fact that the plant is widely used in cooking, many of its properties are in demand in medicine. The properties of anise were known to the American Indians.
They called it “expelling wind”, based on the carminative property of the plant, which has been known since ancient times. The benefits of anise were known to ancient doctors. The treatment of certain diseases with anise was widely practiced in oriental medicine.
IN medical purposes Anise is used in the form of tinctures, decoctions, and teas from the fruits of the plant. Anise tea is made as follows: pour a glass of boiling water over a few peas, you can add a mint leaf and leave for five minutes. Add honey to taste.
The tea will be aromatic and healthy. The plant is used in a number of medicinal preparations. The main properties of anise are determined by the composition of its constituents. chemical substances, the following medicinal properties of anise are most pronounced:
- Antispasmodic. Antipyretic. Bactericidal and antiseptic.
The bactericidal and expectorant properties of anise cure sore throats, help with bronchitis and inflammation of the upper respiratory tract, and pharyngitis. Anise stimulates the secretory function of digestion and is used to normalize the functioning of the gastrointestinal tract.
The spice anise normalizes digestion and softens breathing, so it was chewed after meals in some parts of Europe, the Middle East and India. Anise is a mild expectorant and is often used in cough mixtures.
The plant has a sedative effect on the human nervous system. Anise oil is widely used in aromatherapy to relieve stress, increased excitability. Anise is used in the treatment of migraines, neuroses, neurasthenia.
Anise infusion is excellent for coughs. An infusion of several anise seeds cures hiccups. This is an excellent sedative. Preparation of anise infusion: take a teaspoon of seeds, brew in a glass of boiling water.
Let it brew for 30 minutes. The infusion disinfects the oral cavity, promotes the evacuation of mucus, refreshes and improves breathing. Anise, contraindications for use:
- Quite rarely, the use of anise can provoke allergic reactions on the skin. The use of anise is contraindicated in case of exacerbations of diseases of the gastrointestinal tract, peptic ulcers of the duodenum and stomach. Anise cannot be used at all stages of pregnancy.
The properties of anise are in demand and are used in a number of medicines as the main or complementary effects of other medicines.
Application of anise.
The use of anise is practiced in medicine, cooking, and its essential oil is used in aromatherapy. Anise is used to flavor a large number of dishes in European and Asian cuisines. IN Food Industry All parts of the plant are used.
But the aroma and taste are created most of all by the anise fruit. The part of the plant most saturated with aromatic essential oils is the spice anise, the fruits and seeds of the plant. Anise fruits are ground or added whole to dishes.
When preparing hot dishes, add anise 10 minutes before cooking, since the spice does not withstand prolonged exposure. high temperature. In cooking, anise is added to sweet dishes, cakes, cookies and confectionery, as well as to rye bread.
Anise is used in the same way as fennel to flavor fish, poultry, soups and appetizers. Anise seeds are added to main courses and salads - anise goes especially well with vegetable salads.
Some recipes for preparing sea fish, popular in Mediterranean countries, contain anise as a seasoning. Anise seeds are added to numerous alcoholic drinks and liqueurs to add aroma and taste.
These are French Pastis, Pernod Ricard, Greek UZO, Spanish Ojen, Turkish rakia, Italian anesone, Arabic and Egyptian Arrak kibib. Recommendations for the use and purchase of anise.
- It is better to buy the spice packaged in the same country where it was grown. Since anise seeds quickly lose their aroma in the open air due to the fact that the essential oils that create the taste and aroma of this spice evaporate rapidly, you should not buy and store large quantities of anise. Buy as much spice as you will use within one to two months.
Synonyms: Vegetable anise, Sweet anise, Bread seed, Sweet cumin, Pigeon anise, Ganus
Pimpinella anisum
Family Celery
Varieties included in the State Register of the Russian Federation: 3
General information:
The homeland of anise has not been precisely established: some believe that it is Asia Minor, others call it Egypt. It is not found in the wild. This crop is cultivated in Europe, Asia, America, and North Africa.
Anise is the oldest spice in Russian cooking: it was used back in Kievan Rus. In 1830, the first plantations of the plant were established in the country, and a little later Russia became the main supplier of anise to the international market, which continued until the First World War. Anise is grown in Ukraine, the North Caucasus, Central Russia and Central Asia. As an industrial essential oil crop, it is cultivated mainly in the Belgorod region.
Essential oil and anise fruits are widely used in the perfumery, cosmetics and food industries;
. the fruits of anise are rich in essential oil (2-6%) and fatty oil (up to 20%), also contain flavonoids and caffeic acid esters;
. Since ancient times, fresh anise leaves have been added to various salads, side dishes, and delicious nut jam.
Essential oil and fruits are used for flavoring baked goods and confectionery products, meat products, fish, added to pickled apples, when pickling cucumbers, cabbage
The soil:
pH: 6.0-6.5 (neutral)
mechanical composition of the soil: light soils
predecessor: potatoes, cabbage, onions, cucumbers
specific cultural requirements:
. The most suitable soils for growing anise are chernozems, light fertile loamy soils and sandy loam soils, good harvests obtained on dark gray forest soils; heavy clay and saline soils are unsuitable;
. for autumn digging (25-30 cm) per 1 m2, add 2-3 kg of compost or humus
Landing:
planting method: without seedlings
time for sowing seeds in open ground:
. sow in late April-early May;
. It is advisable to roll the soil before and after sowing;
. seeds germinate for a long time, shoots appear on the 15-17th day, and in case of lack of heat on the 25-30th day
sowing depth: 2-3 cm
sowing/planting scheme: usually sown in rows with a distance of 15-20 cm, 5-7 cm between plants in a row
Care and problems with growing:
fertilizing: with a good fall supply of organic matter during the growing season, you can carry out 1-2 complex fertilizing mineral fertilizer type nitrophoska at the rate of 10-15 g per 1m2
watering: watering is carried out in dry weather; with a lack of moisture, plants develop poorly, seed set and quality decreases
temperature: the culture is cold-resistant - the optimal temperature for growth and development is 20-25°C, seedlings tolerate frosts down to -5°C
Ripening time:
early: growing season 90-100 days: Russian, Blues, Alekseevsky-38
average: growing season 100-120 days: Moscow Semko, Umbrella
Anise is a good honey plant.
Anise fruits have a stimulating effect on the motor and secretory functions of digestion, have an expectorant and weak disinfectant effect. They are used for bronchitis, cough, whooping cough, catarrh of the upper respiratory tract, and diseases of the gastrointestinal tract.
In folk medicine, an infusion of seeds (anise tea) is used as an antipyretic, diuretic, and antispasmodic agent. An infusion of seeds increases the amount of milk in nursing mothers. A mixture of mashed fruits and egg whites is used to treat burns. For skin diseases, the roots are used, and for scurvy, anise oil.
General information:
The homeland of anise has not been precisely established: some believe that it is Asia Minor, others call it Egypt. It is not found in the wild. This crop is cultivated in Europe, Asia, America, and North Africa.
Anise is the oldest spice in Russian cooking: it was used back in Kievan Rus. In 1830, the first plantations of the plant were established in the country, and a little later Russia became the main supplier of anise to the international market, which continued until the First World War. Anise is grown in Ukraine, the North Caucasus, Central Russia and Central Asia. As an industrial essential oil crop, it is cultivated mainly in the Belgorod region.
Essential oil and anise fruits are widely used in the perfumery, cosmetics and food industries;
. the fruits of anise are rich in essential oil (2-6%) and fatty oil (up to 20%), also contain flavonoids and caffeic acid esters;
. Since ancient times, fresh anise leaves have been added to various salads, side dishes, and delicious nut jam.
. essential oil and fruits are used to flavor bakery and confectionery products, meat products, fish, added to pickled apples, when pickling cucumbers, cabbage
The soil:
6.0-6.5 (neutral)
mechanical composition of the soil: light soils
predecessor:
potatoes, cabbage, onions, cucumbers
specific cultural requirements:
The most suitable soils for growing anise are chernozems, light fertile loamy and sandy loam soils; good yields are obtained on dark gray forest soils; heavy clayey and saline soils are unsuitable;
. for autumn digging (25-30 cm) per 1 m2, add 2-3 kg of compost or humus
Landing:
planting method: without seedlings
time for sowing seeds in open ground:
Sow in late April-early May;
. It is advisable to roll the soil before and after sowing;
. seeds germinate for a long time, shoots appear on the 15-17th day, and in case of lack of heat on the 25-30th day
sowing depth:
sowing/planting scheme:
usually sown in rows with a distance of 15-20 cm, 5-7 cm between plants in a row
Care and problems with growing:
feeding:
with a good autumn supply of organic matter during the growing season, you can carry out 1-2 fertilizing with complex mineral fertilizer such as nitrophoska at the rate of 10-15 g per 1 m2
watering:
Watering is carried out in dry weather; with a lack of moisture, plants develop poorly, seed set and quality decrease
temperature:
the culture is cold-resistant - the optimal temperature for growth and development is 20-25°C, seedlings tolerate frosts down to -5°C
Ripening time:
early:
growing season 90-100 days: Russian, Blues, Alekseevsky-38
average:
growing season 100-120 days: Moscow Semko, Umbrella
Medicinal properties:
Medicinal raw materials:
fruits harvested before the end of flowering, with yellowing of the stems, when the fruits have turned brown and are 60-80% ripe in the upper umbels
Chemical composition:
essential oil (1-6%), the main component of which is trans-anethole, an aromatic derivative of phenol (up to 90-95%), fatty oil (up to 28%), protein substances (up to 19%), mineral salts (up to 10% ), sugars, mucus, coumarins (scopoletin and umbeliprenin), as well as furocoumarin bergapten, potassium, calcium and magnesium, trace elements - aluminum, copper, zinc and manganese
Action: diuretic, stimulating the secretion of digestive glands, laxative, emollient and enveloping, expectorant, anti-inflammatory, antimicrobial, antispasmodic, antitumor, lactic, diaphoretic, hypotensive, antiscorbutic, carminative, aphrodisiac
Diseases:
acute and chronic laryngitis, bronchitis, whooping cough, bronchial asthma, colds, chronic gastritis with secretory insufficiency, chronic enteritis, colitis, periodontal disease, stomatitis, decreased labor, painful menstruation, scurvy, burns, skin diseases
- Anise is a good honey plant, produces fragrant light honey with a pleasant taste, honey productivity - 50-100 kg/ha;
- adding anise to products inhibits the development of mold fungi and the accumulation of mycotoxins in them;
- Anise essential oil has an insecticidal effect, including against mosquitoes, bird fleas, lice and ticks
Anise has a characteristic light fruity aroma and a pleasant sweet-spicy taste. This is one of the oldest spices in the world, the seeds of which were discovered in the first settlements dating back to the Stone Age.
Anise in the garden is a useful plant in all respects, except that it is tasty and has medicinal properties, it is a good phytoncide that repels harmful insects, being also a good honey plant, it attracts bees to the garden with its fluffy umbrellas. Anise in the garden is sometimes grown not only in beds, but also in flower beds, but not in rare plantings.
Anise. Beneficial features
The leaves, stems, roots and fruits of anise contain essential oil, but most of it is found in the fruits - up to 6%. Anise essential oil contains anethole - up to 90%, methyl chavicol - up to 10%, the presence of these substances is responsible for the typical aroma of anise. In addition, it contains anise and some other acids, protein substances - up to 18%, fatty oil - up to 28%, sugars up to 5% and other useful substances.
Anise is a honey plant; from 1 hectare of anise plantings you can collect up to 100 kg of honey.
Anise in cooking
Usually in cooking, ground anise is used as a spice, which is an important component of many mixtures. herbs. Ground anise has a refreshing spicy taste and a sweetish original smell, but quickly loses its aroma, so it is better to buy (or grind) it in small quantities.
Anise seeds are often added to a variety of confectionery products: pies, cookies, gingerbreads, pancakes, muffins, and are also used in baking to flavor bread and baked goods. Young anise greens are added to vegetable and fruit salads, and umbrellas are added to some milk and fruit soups, green borscht, sweet rice and oatmeal dishes, and various puddings. Anise gives a special taste to cabbage dishes; it is often used to flavor marinades of some pickles and pickles, for example, when pickling cucumbers, squash, and young zucchini. Anise is also sometimes used in making homemade sour cream sauces with garlic, dill and fennel. In Russian cuisine, anise was used in the production of kvass, mousses and jelly, as well as in the recipe for pickled apples. The variety of apples that are especially tasty in this combination got its name - anise.
It is impossible not to mention the preparation of quite numerous anise vodkas and alcohol tinctures on anise, which are excellent aperitifs: after them the appetite increases and digestion improves.
When preparing culinary recipes, it is necessary to distinguish between common anise and star anise (star anise), these plants have no relationship, although both are spices. Anise and star anise are similar in smell, but differ in taste and appearance and practically do not replace each other in culinary recipes. Usually, referring to star anise, in the recipe the amount of this spice is indicated individually in asterisks, since star anise fruits are used in cooking, connected in the shape of a characteristic multi-rayed star. Anise is usually indicated in bulk measures.
In cooking, anise can be replaced with cumin and vice versa, taking spices in equal quantities.
Anise in medicine
Anise has been used medicinally since the times of the ancient Romans. Its medicinal properties are due to the presence of essential oil. Anise has anti-inflammatory, antispasmodic, disinfectant and expectorant properties, improves digestion and stimulates milk production in nursing mothers.
In the pharmaceutical industry, anise is widely used for the production of medicinal syrups, lozenges, medicinal teas, as well as to improve the taste and smell of medicines.
Anise oil is a good phytoncide.
Anise has found wide application in phytocosmetics due to its pronounced antiseptic effect.
Anise. Collection and storage
Anise greens are suitable for use in culinary dishes before the plant begins to flower. To dry, carefully cut off the stems with leaves and dry them in a well-ventilated area, periodically turning the raw materials, or simply hang tied small bunches in the shade.
Anise is harvested for seeds when the plant trunks turn yellow and the fruits of the upper umbels turn brown. The plants are cut, tied into bunches and hung out to ripen for several days in the shade, in a well-ventilated area. After drying, the seeds are threshed and cleaned of impurities. Whole seeds are placed in an airtight container and stored in a cool, dry place, carefully sealing after each use so that the aroma lasts longer.
For medicinal purposes, anise fruits are harvested in August - September, when the first umbrellas turn brown. Dry outdoors in the shade or in dryers at a temperature of 5°C. Store in a tightly closed container for up to 3 years.
Common anise is currently found naturally in Lebanon, Greece, and Cyprus. As spicy-aromatic and treatment plant it is grown in many countries of the world: in Spain, Italy, Turkey, India, Egypt, China, Mexico, Chile, USA, Central Asian countries, and the North Caucasus. Anise is also grown here in Russia. However, imported anise is more often found in our stores - from Spain, Turkey or Egypt. Note that Spanish anise is considered the best in the world.
Fig, fig, fig tree - these are all names of the same plant, which we firmly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious they are. But, in addition to their delicate sweet taste, they are also very beneficial for health. And here's an interesting detail: it turns out that figs are completely unpretentious plant. In addition, it can be successfully grown on a plot in the middle zone or in a house - in a container.
Quite often, difficulties in growing tomato seedlings arise even among experienced summer residents. For some, all the seedlings turn out to be elongated and weak, for others, they suddenly begin to fall and die. The thing is that it is difficult to maintain in an apartment ideal conditions for growing seedlings. Seedlings of any plants need to be provided with plenty of light, sufficient humidity and optimal temperature. What else do you need to know and observe when growing tomato seedlings in an apartment?
Delicious vinaigrette with apple and sauerkraut - a vegetarian salad made from boiled and chilled, raw, pickled, salted, pickled vegetables and fruits. The name comes from the French sauce made from vinegar, olive oil and mustard (vinaigrette). Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century; perhaps the recipe was borrowed from Austrian or German cuisine, since the ingredients for Austrian herring salad are very similar.
When we dreamily sort through bright packets of seeds in our hands, we are sometimes subconsciously convinced that we have a prototype of the future plant. We mentally allocate a place for it in the flower garden and look forward to the cherished day of the appearance of the first bud. However, buying seeds does not always guarantee that you will eventually get the desired flower. I would like to draw attention to the reasons why seeds may not sprout or die at the very beginning of germination.
Spring is coming, and gardeners have more work to do, and with the onset of warmer weather, changes in the garden occur rapidly. The buds are already beginning to swell on plants that were still dormant yesterday, and everything is literally coming to life before our eyes. After a long winter, this is good news. But along with the garden, its problems come to life - insect pests and pathogens. Weevils, flower beetles, aphids, clasterosporiosis, maniliosis, scab, powdery mildew- the list could take a very long time.
Breakfast toast with avocado and egg salad is a great way to start the day. The egg salad in this recipe acts as a thick sauce that is seasoned with fresh vegetables and shrimp. My egg salad is quite unusual, it is a dietary version of everyone’s favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. You need to start the day with positive emotions!
Perhaps every woman has at least once received a blooming orchid as a gift. It’s not surprising, because such a living bouquet looks amazing and blooms for a long time. Orchids are not very difficult to grow. indoor crops, but failure to comply with the main conditions for their maintenance often leads to the loss of a flower. If you are just getting started with indoor orchids, you should find out the correct answers to the main questions about growing these beautiful plants in the house.
Lush cheesecakes with poppy seeds and raisins prepared according to this recipe are eaten in no time in my family. Moderately sweet, plump, tender, with an appetizing crust, without excess oil, in a word, exactly the same as my mother or grandmother fried in childhood. If the raisins are very sweet, then you don’t need to add granulated sugar at all; without sugar, the cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!
Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.
I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, and also consider modern varieties unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.
The question is how to grow healthy seedlings, all summer residents are concerned about early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, everyone experienced gardener There is a proven way to grow seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
The Sanka tomato variety is one of the most popular in Russia. Why? The answer is simple. He is the very first to bear fruit in the garden. Tomatoes ripen when other varieties have not even bloomed yet. Of course, if you follow the growing recommendations and make an effort, even a novice grower will receive a rich harvest and joy from the process. And so that your efforts are not in vain, we advise you to plant high-quality seeds. For example, such as seeds from TM “Agrosuccess”.
Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.
It’s easy to prepare tender chicken breast cutlets with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to make juicy and tender cutlets from chicken breast, but this is not so! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, it will turn out amazing delicious cutlets, which will appeal to both children and adults. IN mushroom season try adding wild mushrooms to the minced meat.
