In the list that follows the plants are arranged alphabetically by their best-known common name, followed by their Latin name as this is often essential for sure identification. The family to which each belongs will also be noted for those who wish to explore related plants for additional savours or essences. See Chapter One for a brief account of the chief plant families that contain most of the useful herbs.

Anise (Pimpinella anisum) Parsley Family (Umbelliferae)

A strong-smelling annual from southern Europe, Egypt, and Asia Minor, well known to the Romans who put its aromatic seeds in a "seed-cake." More modern uses are by "fox" hunters, since their hounds follow, in lieu of a fox, the scent of an aniseseed bag, dragged over the ground.

The plant grows about two feet high, has much divided, toothed leaves, followed by yellowish-white, small flowers. The seed* is highly aromatic and, of course, anise-scented, as is the foliage which is less so. The aroma is so strong that only a very little of the leaves and still less of the crushed seeds can be used without overpowering other flavors. It is very valuable in cottage and bland cheeses, and an anise-seed tea was a favorite two centuries ago.

Anise is one of the best examples of why it pays to grow your own herbs. Because of the medicinal value of the oil extracted from its seeds, many commercial supplies, coming from all over the world are often adulterated with caraway seeds, fine gravel, colored like anise seeds, or coriander. The oil is largely used as a flavoring agent in medicines meant for children, who like it even more than grown-ups. It is one of our oldest and most potent aromatics.

For the ordinary family a row 6-8 feet long would be ample for harvesting leaves for salad and collecting the seeds for cookies, cakes, etc. The seeds should be collected in die late fall, cleaned, and put in tight containers for later use. The oil from the seeds is used for flavoring absinthe and anisette.