Rosemary-Infused Cooking Oil

My rosemary came in for the winter and because of the early season warm weather kept growing, so this week I trimmed it up so it will not be as stressed now that it has gotten very cold here.  I decided to make a fun winter staple here in our home, which we use to marinade meats and vegetables. This simple recipe for rosemary-infused cooking oil is perfect for adding a fragrant herbal touch to your dishes!

Rosemary-Infused Cooking Oil

Ingredients:

• 1 cup olive oil (or another neutral oil like grapeseed or sunflower oil)
• 3-4 sprigs of fresh rosemary (washed and thoroughly dried)

Instructions:

1. Prepare the Rosemary:
   Ensure your rosemary sprigs are completely dry to prevent any water from causing the oil to spoil. Let them air dry for several hours or pat them dry with a clean towel.
2. Heat the Oil:
   In a small saucepan, gently heat the oil over low heat until warm but not simmering or boiling. (Aim for about 180°F/82°C, if you have a thermometer.) This helps extract the rosemary flavor without cooking the oil.
3. Add the Rosemary:
   Add the rosemary sprigs to the warm oil. Let them steep in the oil over low heat for about 5-10 minutes, stirring occasionally. You’ll notice the aroma of rosemary infusing into the oil.
4. Cool and Strain (Optional):
   Remove the saucepan from the heat and allow the oil to cool completely. For a more refined look, strain the oil into a clean, dry glass bottle or jar using a fine-mesh strainer or cheesecloth, discarding the rosemary.
5. Store:
   Seal the bottle or jar tightly and store it in the refrigerator.  Use the oil within 7 to 10 days and discard left overs at that time.

Uses:

• Drizzle over roasted vegetables or salads.
• Make a salad dressing with 2/3 cup oil, 1/4 cup vinegar and 2 Tbls water.
• Use as a dip for fresh bread sprinkled with parmesan cheese.
• Brush onto meats or vegetables before cooking.
• Enhance the flavor of marinades and pasta dishes.

Enjoy this fragrant and versatile oil! Let me know if you'd like tips for other herb infused items!

How to use Herbal Vinegars in Winter Cooking

Herbal vinegar is a summer activity generally, as it is best made with fresh herbs, but if you can get fresh herbs where you are, then follow the instructions in this previous blog post to create your own herb vinegar.

People often ask what to do with herb vinegar and I find it is the best ingredient to jazz up soups (add a couple teaspoons as cooking is finishing.) A splash will brighten up fresh steamed vegetable just before serving. Marinades are also a great way to use vinegar, to tenderize meats and add flavor to poultry. And at this time of year when salads and dieting are part of most meal conversations, a vinaigrette dressing made with herb vinegar will add a bunch of flavor and no calories.

Here are a couple recipes to try 

Herb Shallot Marinade

Great on pasta and vegetable salads. Tenderizes less expensive cuts of meat. Chicken breasts are delicious marinated 3 to 4 hours or overnight, then broiled or barbecued.

• 3/4 cup oil (olive)
• 3/4 cup of any Herbal Vinegar
• 3 Tbls. shallots, finely chopped (you can substitute finely chopped white onion)
• 1 Tbls. fresh parsley, chopped
• 1 tsp. garlic salt
• 1/2 tsp. ground black pepper

Mix all ingredients in small shallow bowl, beating until well blended. Use to marinade any cut of beef or pork or chicken breasts or thighs.  Use enough to over the protein and allow to marinade overnight or at least 4 hours.  If using on fish, marinade only about 1 hour before cooking.

Vinaigrette Dressing

•  3/4 cup vegetable or olive oil
• 1/4 cup herb infused vinegar
• 1 tsp salt
• 1 tsp dry mustard
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 3 to 4 drops hot pepper sauce

In a jar with a tight-fitting lid, combine the ingredients and shake well.  Chill and use over mixed salad greens or vegetables.  Makes 1 cup.

If you are looking for a few more creative ways to use your herb vinegars try these tips:

1. Make fluffier, great tasting rice add a teaspoon of vinegar the boiling water.  The rice will be easier to spoon and less sticky.
2. Revive vegetables that look tired and wilted, soak them in one quart cold water and a tablespoon of vinegar.
3. Prevent hard-cooked eggs from cracking by adding 2 tablespoons of herbal vinegar per quart of water before cooking.  This also helps shells peel off faster and easier.
4. Cut grease and absorb odors on your wood cutting board, wipe down with a lemon, thyme or basil vinegar.
5. Prevent cut fruits from darkening.  Apples, pears, peaches, avocadoes and potatoes all darken when the starches oxidize.  Drop the cut items into a bowl of water with 2 teaspoons of lemon vinegar.
6. Keep food from sticking to a new skillet.  Boil about 1 inch of any herb vinegar in the skillet before using.
   
   
   
7. Season your favorite meats.  You can use an herbal vinegar to moisten the meat before rubbing in a spice rub. 
8. Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, white wine vinegar, and mustard seeds (1 – 2 tsp) that can "pickle" and elevate these ordinary ingredients into a sweet-tart masterpiece.
9. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic powder and a pinch of salt, then pour vinegar over all. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

The changing world - how herbs can help - Weekend Recipe Marinades!

 At Backyard Patch Herbs we are always trying to be helpful and informative about why herbs are so great.  I know, I think they are really great, but you only have to go as far as you want! Some of the things we are trying to do to be more helpful, is demonstrate the easy ways to use herbs at home.

Food prices are going up so we all need to get the most out of our food budget, the Herb Mixes of Backyard Patch Herbs are still a reasonable price with a long shelf life (18 guaranteed) even though they have no preservatives.  Some of the quickest and easiest to use for cooking are our rubs, marinades and dressings.

I created some fliers about how to use herb marinades. rubs and dressings which I will share over the next few days along with a few recipes.  We will start with marinades to help get the most flavor even from a cheap cut of meat.

MARINADES

            Marinades are particularly well suited to beef and game, but can be used to liven up the mild flavor of chicken and all its relatives.  Marinades are created using a blend of oil, vinegar and seasonings that is then used as a soak for the item before it is cooked.  The ratio is generally 2/3 cup oil to 1/4 cup vinegar (or lemon juice) and herbs to taste usually around 2 tablespoons of dry herbs, more if you are using fresh. Add the dry herbs to water before adding them to the vinegar and oil.  If they are fresh just chop fine. 

The high acid content of a marinade (from vinegar) helps tenderize meat as well as impart wonderful flavors.

Always prepare your marinade in a shallow non-reactive dish or pan just large enough to hold the meat comfortably.  Be sure to turn the meat so the flavor will permeate all surfaces evenly.  Very thin cuts of meat can be marinated an hour or so at room temperature, but roasts and larger cuts should stand longer, even up to two days in the refrigerator.  Just remember to turn the meat every few hours and let it return to room temperature before cooking.

When marinating chicken, a few hours to overnight is generally long enough.  Lemon is a perfect flavor for chicken so substituting Lemon juice for the vinegar is perfect.  If you are marinating fish no more than an hour in the marinade is recommended.  The soft flesh of fish easily absorbs marinade and the acid actually “cooks” the fish, so too long can damage the texture and flavor. It is recommended to place the marinade on the fish and then cook immediately in foil, or use as a baste while grilling.

Marinade on vegetables does not need as much acid as meats and can be made with just oil.  With vegetables, one can soak them in the marinade or brush it on during grilling. Adding a bit of honey can sweeten bitter vegetables.

Backyard Patch Herbs makes a selection of Herb Seasonings to create marinades as well as dressings that double as a marinade.  For a complete list of these, check out our on-line catalog: marinades and dressings.

The Marinade Mixes at BYP include one specifically for chicken as well as several that can be used on any kind of meat or on vegetables.

Lemon Sage Turkey Rub

• 1 package BackyardPatch Lemon-Sage Marinade
• 3 Tbls Lemon Juice
• 4 Tbls olive oil
• 1 ½ tsp salt
• 2 tsp fresh ground pepper

DIRECTIONS

Whisk together Lemon-Sage Marinade, lemon juice, olive oil, salt, and pepper to make a paste.  Rub mixture over and under skin of turkey. Roast as usual.

Mediterranean Marinade

• 1 ½ Tbls. BYP Italian Dressing/Marinade Mix
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 2 Tbls. lemon juice
• 1 tsp. oregano
• 1 tsp. grated lemon peel

DIRECTIONS

Mix together.  Use to marinade meat, poultry, seafood or vegetables.  Can also be a baste on meats and vegetables.

Grilled Provençal Shrimp Skewers

• 1 1/2pounds peeled and deveined large shrimp
• 1/2cup mayonnaise
• 2 teaspoons Backyard Patch Provencal Marinade
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

Heat grill to medium-high. In a medium bowl, toss the shrimp with the mayonnaise, Herbs de Provence, salt and pepper.  Thread the shrimp onto 8 skewers (soaked if wooden) and grill, uncovered, until cooked through, 3 to 4 minutes per side.

 

National Vinegar Day! - Make a vinegar and a marinade

June 16 is National Vinegar Day and I know why it is in the summer.  This is the perfect time of year to make pickles, marinades and salad dressing which all use generous amounts of Vinegar.

I am using this day as a great excuse to write about making herbal vinegars and what to do with them. You can and should only make an herbal vinegar with fresh herbs.  It allows you to capture the flavor of the fresh herbs and save it for use in winter when fresh herbs are scarce.

For step-by-step directions on making herbal vinegar check out my How To.

Here are some perfect summertime recipes to try out with your newly made vinegar.

Cucumber Salad
2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced
1/3 cup herbal vinegar (chive, chive blossom, lemon or thyme will all work well)
1/4 cup sugar
1/2 Tbls. salt
1 tsp black pepper
1 pinch red pepper flakes

Directions:
Arrange alternate layers of cucumber, zucchini and onions in a deep bowl.  Mix vinegar and sugar until dissolved.  Add water, salt, pepper and crushed red pepper.  Drain any water from the cucumbers before adding dressing.  Pour dressing over cucumbers, onion and zucchini and allow to marinade for at least 1 hour in the refrigerator before serving.

Herbal Vinegar Salad Dressing

1/4 cup herbal vinegar (lemon, thyme or chives will do)

3/4 cup oil

1/2 tsp Salt

1/2 tsp Pepper

2 tsp fresh lemon thyme

1 tsp fresh Parsley, chopped

Dash of garlic powder

Directions:

Mix together in a glass jar or cruet, shake well.  Refrigerate one hour before serving.  Keep remainder in refrigerator for up to 7 days.

Lemon Herbal Marinade

1/4 cup lemon herb vinegar (any combination of lemon herbs is good)

1/2 tsp each salt & pepper

4 strips of lemon zest

3 cloves garlic, crushed

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four

1/2 cup extra virgin olive oil

Directions:

Combine the vinegar, pepper and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Making Herbal Rub Mixtures for Grilling

This was originally posted on the Supporting Artist Blog back in June 2013.  That Blog is now gone so I thought I would share the recipes here, in case you missed them back then.  For details on What Meat Rubs are and how to use them see this previous post - What is an Herbal Meat Rub?

With Father’s day right around the corner, I thought I would share a few ways to make some great blends of herbs to use for grilling everything from beef and chicken to fish and vegetables.

The Backyard Patch makes several Grilling Rubs and Marinade Mixes.

Two of the blends are nice and spicy for those who like a robust meat rub:

N’OrleansSecret - This blend will add some punch to everyday dishes and makes a great meat rub for grilling as well as a way to zip up your ketchup for burgers.  Just try 1 Tbls. N’orleans Secret in a cup of tomato ketchup for a spicy summer condiment. 

Four Spice Meat Rub - A nod to the fact that when barbequing the need for a stronger flavor that will hold up to fire is sometimes required,  we created this spice blend (with a few herbs) that can be used as a meat rub.  You can also use it to create a wonderful warm BBQ sauce.  Blend 1 tablespoon Backyard Patch Four Spice Meat Rub with 1 cup ketchup or tomato sauce and a bit of salt to taste, then warm in a sauce pan and serve hot.

For a sweeter rub try Mint Meat Rub - this blend with cinnamon and allspice is flavored with mint leaves to make a perfect pairing with pork.  Rub the blend into a pork roast and broil or grill until the internal temperature is 145 degrees.

If you want to craft your own rubs and seasoning, here are a few blends to try.  At the bottom of the post are a couple of recipes to go with these blends.

Bay Blend for Meat and Poultry
3 parts powdered bay leaf
2 parts rubbed sage
2 parts dried savory
1 part dried marjoram
1 part dried thyme
1 part dried basil
1 part dried rosemary
½ part garlic powder
½ part onion powder

Mix all ingredients. Store in lidded container. Rub into meat or poultry before roasting or broiling, or grilling.

No Salt Seasoning Mix

Good sprinkled on eggs, meat or chicken.  Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.   You can even combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

2 tsp. onion powder

2 tsp. basil, crumbled

1 tsp. marjoram

1 tsp. dry mustard

1 tsp. paprika

½ tsp. granulated garlic

½ tsp. thyme, crumbled

½ tsp celery seed

½ tsp parsley, crumbled

½ tsp curry powder (optional)

¼ tsp. ground black pepper

Combine all ingredients in a small jar with a tight-fitting lid; shake well.

Peppered Lavender Beef Rub

1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoons dried thyme
2 tablespoons dried culinary lavender flowers

Pinch of savory
 

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot cook it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast

Fish & Poultry Rub

2 parts sorrel

1 part lemon balm

 ½ part thyme

This blend can also be made with fresh ingredients.  Just finely mince the fresh herbs using the same proportions add to a bit of olive oil and spread on your fish or chicken like a paste.  When using dry herbs combine ingredients in a jar with a tight fitting lid.  Use as a rub or stuff the cavity before poaching or baking.  Use about 1/3 less on you fish or poultry when using dry versus fresh herbs in this mixture.

Blackening Rub

4 tsp. paprika

2 tsp. black pepper

1.2 tsp. cayenne pepper (adjust for personal taste)

2 tsp. garlic granules

2 tsp. onion powder

1 tsp dried thyme

½ tsp. cumin

½ tsp. dry mustard

1 tsp. salt (optional)

Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well

Recipe to try

Blackened Chicken

6 boneless, skinless, chicken breasts

8 Tbls butter, melted

A generous portion of  Blackening Rub.

Pound the chicken breasts lightly until thinner and of an even thickness. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.

Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)

Pork Roast with Horseradish & Herbs

Serves 8

1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed

1 teaspoon prepared horseradish

2 Tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside.

In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.

Vegetable Marinade - Weekend Recipe

I like how grilling brings out the sweetness of vegetables and in the summer when the vegetables are fresh this is just so much fun.  I have been experimenting with dressing for grilled vegetables.  An herbal butter is wonderful on hot cooked vegetables but in the summer something slightly more tart may be called for so I have been crafting vinaigrettes to toss the cooked veggies in.  This recipes seems to be the best (or at least the most popular.)

Basil Vinaigrette for Vegetables

3 Tbls olive or canola oil

1 Tbls plus 2 tsp. basil or purple basil herb vinegar

1 Tbls minced onion (finely chop or grate a wedge of an onion)

½ tsp. fresh bruised lemon thyme leaves

1 tsp. finely chopped fresh basil leaves

3 or 4 needles of rosemary finely minced

Directions:

Grill your vegetables, like egg plant, zucchini or summer squash, cherry tomatoes or tomato slices, green or colored peppers in any combination.  Place the dressing ingredients together in a cruet and shake well.  Toss the cooked veggies with the dressing and serve immediately.  This recipe can make a great grilled veggie salad if you chill the veggies before serving with the dressing.

Special recipe - Using Herbal Vinegar

When I first started my business, back in 1995, I was most keen on teaching people to make herbal vinegar.  I think this is a simple way to incorporate herbal flavors into your cooking and they are easy to make, was well as making great gifts to share your garden abundance.

 I made a How-To on Making Herbal Vinegar a few years back so I will not go into that, but this time of year when we often eat salads because the heat drives us out of the kitchen, an herbal vinegar is a great companion to have.  Also herb vinegar is what you need for flavorful marinade for grilling meats and vegetables.

 Today I thought I would share two recipes.  The first I created back in 1995 when I was doing demonstrations on making vinegar at farmer's markets and the second is a great creamy dressing.  I make a log of vinaigrette blends with herbal vinegar, but this one is a departure from that with a great herbal character.

Herb Shallot Marinade

Tenderizes less expensive cuts of meat.  Marinade chicken or beef 3 to 4 hours or overnight, then cook as usual.

3/4 cup oil (olive)

3/4 cup of any Herbal Vinegar

3 Tbls. shallots, finely chopped

1 Tbls. fresh parsley, chopped

1 tsp. fresh minced garlic 

1/2 tsp. ground black pepper
Pinch of salt (optional)

Mix all ingredients in small shallow bowl, beating until well blended.

Herb Salad Dressing  or Dip    

1/2 cup mayonnaise

1/2 cup sour cream

2 Tbls. herbal vinegar (sweeter herbs like dill, lemon balm, or chive are perfect)

1/2 tsp. dried oregano
1/2 tsp. dried lemon balm
1/2 tsp. dried tarragon
1/2 tsp. sugar

1 tsp. lemon juice

dash salt & pepper

Soak the dried herbs in the lemon juice until absorbed (or use 1 tsp. each fresh herbs instead.) Blend with remaining ingredients and allow 4 hours in refrigerator to meld.  Can be used as a dip or thinned with 3 T. of milk for salad dressing.

Tips for Making Marinades

      Marinades are particularly well suited to beef and game, but can be used to liven up the mild flavor of chicken and all its relatives.  Marinades are created using a blend of oil, vinegar and seasonings that is then used as a soak for the item before it is cooked.  The ratio is generally 2/3 cup oil to 1/4 cup vinegar (or lemon juice) and herbs to taste; usually around 2 tablespoons of dry herbs, more if you are using fresh.

       The high acid content of a marinade (from vinegar) helps tenderize meat as well as impart wonderful flavors.  You can use an herbal vinegar to craft your marinades for an even more special depth of flavor.  See our post on herbal vinegar making for more details.

mustard marinade (see recipe below)

            Always prepare your marinade in a shallow non-reactive dish or pan just large enough to hold the meat comfortably.  Be sure to turn the meat so the flavor will permeate all surfaces evenly.  Very thin cuts of meat can be marinated an hour or so at room temperature, but roasts and larger cuts should stand longer, even up to two days in the refrigerator.  Just remember to turn the meat every few hours and let it return to room temperature before cooking.

Marinade on vegetables does not need as much acid as meats and can be made with just oil.  With vegetables, one can soak them in the marinade or brush it on during grilling.

Herb flavor groups for using in marinades:

• Citrus zest: grapefruit, lemon, lime, orange zest
• Robust Herbs:  basil, cilantro, rosemary, or sage
• Sweet or Floral Herbs: lavender, lemon balm, lemon verbena, rose, dill or mint
• Savory Herbs: marjoram, oregano, parsley, savory, tarragon, thyme; or whole bay leaf
• Herb seeds: whole caraway, celery, coriander, cumin, fennel, poppy, or sesame

I have a whole list of blends for marinades that I created for the Backyard Patch because I love the quick easy way you can toss any meat, cheap cuts and all, into a marinade and craft a quick easy dinner.  In fact all of my salad dressings can double as a marinade as well!



Here are a few Marinade recipes you can craft on your own to enjoy:

 Wine Marinade for Beef

1 glove garlic

10 peppercorns

8 whole allspice

1 tsp. salt

1 cup red wine

3 pounds rump roast, cubed

In a deep bowl, combine clove garlic, crushed peppercorns, allspice, salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour.

Herbed Marinade for Vegetables

¼ cup low-sodium soy sauce

¼ cup balsamic vinegar

¼ cup olive oil

¼ cup water

2 Tablespoons honey

2 cloves of garlic, minced

4 teaspoons fresh chopped herb mix

      (rosemary, thyme, basil and oregano OR chives, dill, lemon thyme and lemon basil)

Combine ingredients together in a glass jar with a tight lid and shake to combine.  Pour the mixture over cubed vegetables in a non-reactive container and refrigerate for 2 hours.  This recipe is enough for 2 pounds of vegetables.

Mustard Marinade for Chicken

1/3 c. lemon vinegar (made with any combo of Lemon herbs)

¼ c. Dijon mustard

2 T. vegetable oil

2-3 tsp. dried basil

1 clove garlic, crushed

Whisk items together in small bowl.  Use as a marinade for chicken, pork, or seafood.



Anise Seed - Herb of the Week

To go with our theme of growing from seed, this week’s                

            Herb of the Week is Anise (Pimpinella anisum)

Also called aniseed, this is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel and licorice.

Anise plant sometimes called anise seed is an herbaceous annual plant that will to 3 ft tall. The leaves at the base of the plant are simple, 1/2 to 2 inches long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The seeds of the Anise plant are what give Greek liqueur ouzo is oomph as well as create a flavoring for licorice candy.  Anise has two types of leaves.  A small round toothed leaf when it is young, somewhat like flat-leaf parsley, but mature plant leaves are almost fern-like.  In the middle of summer (when it starts to get hot) anise will produce umbels of tiny-off-white flowers which will mature into grayish brown seeds that have a wonderful licorice like flavor.

Anise originated from Greece, Crete and Egypt. The Ebers Papyrus, a famous Egyptian medical manuscript dating back to 1500 a. c., lists anise as a medicinal plant. The Greeks considered anise a medicine, and the Romans favored its use in many seasonings and sauces. The old herbals had nru.ch to say about anise. They claimed that anise was both a stimu1ant and a relaxant; that it was an aromatic, diaphoretic and tonic; and that it was helpful fur lung and stomach troubles. Today, anise is still used as a home remedy: Anethole, the oil of anise, is used in modem cough mixtures, to help stomach ailments and to help relieve asthma and bronchitis. According to Pliny the Elder, anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and, when mixed with wine, as a remedy for asp bites. Anise is a food plant for the larvae of some butterflies and moths.

Growing Anise

This annual plant is best grown from seed.  In zones 5 to 7 you can sow seeds directly in the garden in spring once the soil and air are warm.  In colder climates you can start them indoors.  In the south sow the seed in fall.  In all cases plant them ¼ to ½ inch deep and thin the seedlings to 8 inches apart.  They do have a weak stem so closer together is okay too.  They prefer full sun in a light, fast-draining soil that is worked deep and soft.  Kind of a picky plant, in hot humid weather it will die back or bolt and it does not like windy conditions or weed competitors either.

The first leaves of anise are round and toothed, but later leaves are deeply lobed. The flowers, which appear later, are white, delicate and 1acy, like those of Queen Anne's lace. Outdoors, anise grows up to 2 feet. Indoors, it seldom reaches more than 1 foot. Anise is a herbaceous annual plant growing to 3 feet or more tall.

Start the seeds in peat pellets or make your own paper pots (see my blog on how to make them), sowing thickly. Anise seeds germinate in one week. The seedlings do not transplant well, so thin them out to one per pot when they are a few inches tall. After the seedlings have three sets of leaves, transplant them. Place each pot in a 4-inch pot and place in bright sun to grow indoors.  Anise plants grow best in light, fertile, well drained soil.  If sowing outdoors, the seeds should be planted as soon as the ground warms up in spring. Because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small.

Uses of Anise

The seeds are the most commonly used part of anise plant.  They are easy to store and are great in the winter steamed with root vegetables like turnips, parsnips and carrots.  They are also a great companion to cabbage.  The natural sweetness makes them a good accompaniment to fruits, in muffins and cookies.  The fresh leaves lend a nice flavor to salads, sauces and soups.  It is used as a breath freshener after meals, which means you can use it well in desserts or after dinner teas.  It is purported to help with bloating, wind and the restoration of equilibrium when taken as tea.

The seeds, which have a distinctive licorice flavor, are used in bread, pastries, candies and liqueurs, such as anisette, Pemod and ouzo. In India, they are used in some curries and also chewed after meals to sweeten the breath and cure indigestion. The French enjoy the leaves with cooked carrots. You can also add them to salads and stews.

Anise is sweet and very aromatic, distinguished by its characteristic flavor.  The seeds, whole or powdered, are used in a wide variety of regional and ethnic confectioneries, including the black jelly bean, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernusse and Springerle, Austrian Anisbogen, Netherland muisjes, Norwegian knotts, New Mexican Bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anis or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India. Anise is also used in the Vietnamese noodle soup Pho.

The medicinal uses include the phytoestrogen anethole, which is also found in fennel.  This makes it a good treatment for menstrual cramps.  John Gerard in “The Great Herball,” one of the early herbals, suggested its use as a way to prevent gas.  There were some reports of using the essential oil has reportedly been used as an insecticide against head-lice and mites. Anise seed infusion made by pouring 1 cup of boiling water over 1 tablespoon anise seed and sweeten with honey has been used to treat smoker's cough. In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This tea is given to mothers in Egypt when they are nursing.

Recipes

Anise Seed Marinated Seafood

1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon anise seed
1 teaspoon garlic salt
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 pound large shrimp, peeled and deveined
1 pound large scallops

Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl.
Place seafood in large resealable plastic bag and add marinade; turn to coat seafood.

Refrigerate 30 minutes. Remove seafood from bag and discard marinade.
Thread shrimp and scallops onto skewers.

Grill over medium heat 8 to 10 minutes or until shrimp turns pink and scallops are
cooked through. Serve with Honey Ginger Dipping Sauce (recipe follows).

Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each honey, soy sauce and
sliced green onions, and 1/4 teaspoon ground ginger.

Mexican Sugar Cookies

By: Bea Ramirez (on allrecipes.com)

2 1/2 cups shortening

1 cup white sugar

1 teaspoon anise seed, ground

2 eggs

6 cups all-purpose flour

1 tablespoon baking powder1/2 tablespoon cream of tartar

1/2 teaspoon salt

1/4 cup orange juice

3 tablespoons ground cinnamon

1 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking powder, cream of tartar, salt and orange juice. Mix well.  Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

Beef Pho (Vietnamese Soup)

5 pounds beef knuckle, with meat

2 pounds beef oxtail

1 white (daikon) radish, sliced

2 onions, chopped

2 Tbls. aniseseed

1/2 cinnamon stick

2 whole cloves

1 teaspoon black peppercorns

1 slice fresh ginger root

1 tablespoon white sugar

1 tablespoon salt

1 tablespoon fish sauce

1 1/2 pounds dried flat rice noodles

1/2 pound frozen beef sirloin

TOPPINGS:

sriracha hot pepper sauce

hoisin sauce

thinly sliced onion

chopped fresh cilantro

bean sprouts (mung beans)

sweet Thai basil

thinly sliced green onion

limes, quartered

Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.