62 CULINARY HERBS 



planted ^ inch deep, about y^ inch asunder, in drills 

 15 or 18 inches apart, and the plants thinned when 

 about 2 inches tall to stand 6 inches asunder. An 

 ounce of seed should plant about 150 feet of drill. 

 The plants, which do not transplant readily, thrive 

 best in well-drained, light, rich, rather dry, loamy 

 soils well exposed to the sun. A light application 

 of well-rotted manure, careful preparation of the 

 ground, clean and frequent cultivation, are the only 

 requisites in the management of this crop. 



In about four months from the sowing of the 

 seed, and in about one month from the appearance 

 of the flowers, the plants may be pulled, or prefer- 

 ably cut, for drying. (See page 25.) The climate 

 and the soils in the warmer parts of the northern 

 states appear to be favorable to the commercial 

 cultivation of anise, which it seems should prove a 

 profitable crop under proper management. 



Uses. — The leaves are frequently employed as a 

 garnish, for flavoring salads, and to a small extent 

 as potherbs. Far more general, however, is the use 

 of the seeds, which enter as a flavoring into various 

 condiments, especially curry powders, many kinds 

 of cake, pastry, and confectionery and into some 

 kinds of cheese and bread. Anise oil is extensively 

 employed for flavoring many beverages both alco- 

 holic and non-spirituous and for disguising the un- 

 pleasant flavors of various drugs. The seeds are 

 also ground and compounded with other fragrant 

 materials for making sachet powders, and the oil 

 mixed with other fluids for liquid perfumes. Vari- 

 ous similar anise combinations are largely used in 



