THE VEGETABLE GARDEN 



cut. In the third year, at the farthest, the plants run to seed ; 

 in this year, both stems and leaves are cut, and the plantation is 

 destroyed. 



Uses. — The stems and leaf-stalks are eaten preserved with 

 sugar. The leaves are also used as a vegetable in some parts 

 of Europe. The root, which is spindle-shaped, is employed in 

 medicine : it is sometimes called " The Root of the Holy Ghost." 

 The seeds enter into the composition of various liqueurs. 



ANISE 



Pimpinella Anisuin^ L. UmbellifercB, 



Frencky Anis. German, Anis. Flemish and Dutch, Anijs. Italian, Aniso, Anacio. 

 Spanish, Anis, Matalahuga or Matalahuva. Portugttesc, Anis. 



Native of Asia Minor, Greece, and Egypt. — Annual. — A plant 

 from 14 to 16 in, high, with leaves somewhat like those of 



Celery, and finely divided 

 stem-leaves, the divisions 

 being almost thread-like, 

 Hke those of Fennel 

 leaves. The seed, which 

 is small, oblong, and gray, 

 is known for its deli- 

 cate flavour and perfume. 

 Its germinating power 

 lasts for three years. 

 Anise is sown, where it is 

 to remain, in April. It 

 prefers warm and well- 

 drained soil. It grows 

 very rapidly, and requires 

 no care. The seed ripens 

 in August. The plant is 

 seldom seen in England, 

 but we have grown it easily in the London district. 



Uses. — The seeds are frequently used as a condiment, or in the 

 manufacture of liqueurs and com.fits. In Italy, they are sometimes 

 put into bread. It is of very ancient use in England, and was 

 known to the ancients, being indeed among the oldest of medicines 

 and spices. It is one of the spices which the Grocers' Com.pany of 

 London had the weighing and oversight of from 1453. According 

 to the wardrobe accounts of Edward IV., it appears the royal linen 

 was perfumed by means of " lytill bagges of fustian stuffed with 

 Ireos and anneysP 



Anise. 



