Anise (Pimpinella Anisum, Linn.), an annual herb of the natural order Umbelliferæ. It is a native of southwestern Asia, northern Africa and south-eastern Europe, whence it has been introduced by man throughout the Mediterranean region, into Germany, and to some extent into other temperate regions of both hemispheres, but seems not to be known anywhere in the wild state or as an escape from gardens. To judge from its mention in the Scriptures (Matthew xxiii, 23), it was highly valued as a cultivated crop prior to our era, not only in Palestine, but elsewhere in the East. Many Greek and Roman authors, especially Dioscorides, Theophrastus, Pliny and Paladius, wrote more or less fully of its cultivation and uses.

Anise in Flower and in Fruit

From their days to the present it seems to have enjoyed general popularity. In the ninth century, Charlemagne commanded that it be grown upon the imperial farms; in the thirteenth, Albertus Magnus speaks highly of it; and since then many agricultural writers have devoted attention to it. But though it has been cultivated for at least two thousand years and is now extensively grown in Malta, Spain, southern France, Russia, Germany and India, which mainly supply the market, it seems not to have developed any improved varieties.

Description.—Its roots are white, spindle-shaped and rather fibrous; its stems about 18 inches tall, branchy, erect, slender, cylindrical; its root leaves lobed somewhat like those of celery; its stem leaves more and more finely cut toward the upper part of the stem, near the top of which they resemble fennel leaves in their finely divided segments; its flowers yellowish white, small, rather large, in loose umbels consisting of many umbellets; its fruits ("seeds") greenish-gray, small, ovoid or oblong in outline, longitudinally furrowed and ridged on the convex side, very aromatic, sweetish and pleasantly piquant.

Cultivation.—The seeds, which should be as fresh as possible, never more than two years old, should be sown in permanent quarters as soon as the weather becomes settled in early spring. They should be ½ inch deep, about ½ 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 preferably cut, for drying.  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 alcoholic and non-spirituous and for disguising the unpleasant 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. Various similar anise combinations are largely used inperfuming soaps, pomatums and other toilet articles. The very volatile, nearly colorless oil is usually obtained by distillation with water, about 50 pounds of seed being required to produce one pound of oil. At Erfurt, Germany, where much of the commercial oil is made, the "hay" and the seeds are both used for distilling.

From the Heritage Herbs Collection by M.G. Kains, American Agriculturist, 1912.

  

Sweet Marjoram Is Not To Be Confused With Oregano

Marjoram.—Two species of marjoram now grown for culinary purposes (several others were formerly popular) are members of the Labiatæ or mint family—pot or perennial marjoram (Origanum vulgare, Linn.) and sweet or annual (O. Marjorana). Really, both plants are perennials, but sweet marjoram,because of its liability to be killed by frost, is so commonly cultivated in cold countries as an annual that it has acquired this name, which readily distinguishes it from its hardy relative. Perennial marjoram is a native of Europe, but has become naturalized in many cool and even cold temperate climates. It is often found wild in the Atlantic states in the borders of woods.

The general name origanum, meaning delight of the mountain, is derived from two Greek words, oros, mountain; and ganos, joy, some of the species being found commonly upon mountain sides. Under cultivation it has developed a few varieties the most popular of which are a variegated form used for ornamental purposes, and a dwarf variety noted for its ability to come true to seed. Both varieties are used in cookery. The perennial species seems to have had the longer association with civilization; at least it is the one identified in the writings of Pliny, Albertus Magnus and the English herbalists of the middle ages. Annual marjoram is thought to be the species considered sacred in India to Vishnu and Siva.

Description.—Perennial marjoram rises even 2 feet high, in branchy clumps, bears numerous short-stemmed, ovate leaves about 1 inch long, and terminal clusters or short spikes of little, pale lilac or pink blossoms and purple bracts. The oval, brown seeds are very minute. They are, however, heavy for their size, since a quart of them weighs about 24 ounces. I am told that an ounce contains more than 340,000, and would rather believe than be forced to prove it.

Annual marjoram is much more erect, more bush-like, has smaller, narrower leaves, whiter flowers, green bracts and larger, but lighter seeds—only 113,000 to the ounce and only 20 ounces to the quart!

Cultivation.—Perennial marjoram when once established may be readily propagated by cuttings, division or layers, but it is so easy to grow from seed that this method is usually employed. There is little danger of its becoming a weed, because the seedlings are easily destroyed while small. The seed should be sown during March or April in flats or beds that can be protected from rain. It is merely dusted on the surface, the soil being pressed down slightly with a board or a brick. Until the seedlings appear, the bed should be shaded to check evaporation. When the plants are 2 or 3 inches tall they may be transplanted to the places where they are to remain, as they are not so easy to transplant as lettuce and geraniums. The work should be done while the plants are very small, and larger numbers should be set than will ultimately be allowed to grow. I havehad no difficulty in transplanting, but some people who have had prefer to sow the seed where the plants are to stand.

If to be used for edging, the dwarf plants may be set 3 or 6 inches apart; the larger kinds require a foot or 15 inches in which to develop. In field cultivation the greater distance is the more desirable. From the very start the plants must be kept free from weeds and the soil loose and open. Handwork is essential until they become established. The plants will last for years.

Annual marjoram is managed in the same kind of way as to seeding and cultivation; but as the plant is tender, fresh sowings must be made annually. To be sure, plants may be taken up in the fall and used for making cuttings or layers towards spring for the following seasons beds. As annual marjoram is somewhat smaller than the perennial kind (except the dwarf perennial variety), the distances may be somewhat less, say 9 or 10 inches. Annual marjoram is a quick-growing plant—so quick, in fact, that leaves may be secured within six or eight weeks of sowing. The flowers appear in 10 to 12 weeks, and the seed ripens soon after.

When it is desired to cure the leaves for winter use, the stems should be cut just as the flowers begin to appear, and dried in the usual manner. If seed is wanted, they should be cut soon after the flowers fall or even before all have fallen—when the scales around the seeds begin to look as if drying. The cut stems must be dried on sheets of very fine weave, to prevent loss of seed. When the leaves are thoroughly dry they must be thrashed and rubbed before being placed in sieves, first of coarse, and then of finer mesh.

Uses.—The leaves and the flower and tender stem tips of both species have a pleasant odor, and are used for seasoning soups, stews, dressings and sauces. They are specially favored in France and Italy, but are popular also in England and America. In France marjoram is cultivated commercially for its oil, a thin, light yellow or greenish liquid, with the concentrated odor of marjoram and peppermint. It has a warm, and slightly bitter taste. About 200 pounds of stems and leaves are needed to get a pound of oil. Some distillation is done in England, where 70 pounds of the plant yield about one ounce of oil. This oil is used for perfuming toilet articles, especially soap, but is perhaps less popular than the essential oil of thyme.

   What do you do when you lack the space to grow your multiple varities of herbs?  Well if limited horizontally, look up and try vertical gardening. 

  Here's an excellent video on describing how to create vertical gardens.  This is only one of several inexpensive easy ways to expand your organic herb gardens, integrate companion plants, and enjoy the organic herbs in your everyday life.

Beautiful Lavender Fields of Provence

Lavender, (Lavendula vera, D. C.; L. Angustifolia, Moench.; L. spica, Linn.), a half-hardy perennial undershrub, native of dry, calcareous uplands in southern Europe. Its name is derived from the Latin word Lavo, to wash, a distillation of the flowers being anciently used in perfuming water for washing the body. The plant forms a compact clump 2 to 2½ feet tall, has numerous erect stems, bearing small, linear gray leaves, above which the slender, square, flower stems arise. The small violet-blue flowers are arranged in a short, terminal spike, and are followed by little brown, oblong, shiny seeds, with white dots at the ends, attached to the plant. The seeds remain viable for about five years.

Cultivation.—Lavender succeeds best on light, limy or chalky soil, but will do well in any good loam. In gardens it is usually employed as an edging for flower beds, and is most frequently propagated by division or cuttings, seed being used only to get a start where plants cannot be secured in the other ways mentioned. In cold climates the plants must either be protected or removed to a greenhouse, or at least a cold frame, which can be covered in severe weather. The seed is sown indoors during March, and if crowding, pricked out 2 inches asunder. When the ground has become warm, the plants are set in the open 15 to 20 inches asunder. It delights in a sunny situation, and is most fragrant on poor soil. Rich soil makes the plant larger but the flowers poorer in perfume.

Uses.—The plant is sometimes grown for a condiment and an addition to salads, dressings, etc., but its chief use is in perfumery, the flowers being gathered and either dried for use in sachet bags or distilled for their content of oil. In former years no girl was supposed to be ready for marriage until, with her own hands, she had made her own linen and stored it with lavender. And in some sections the lavender is still used, though the linen is nowadays purchased.

   In southern France and in England considerable areas are devoted to lavender for the perfumery business. The flower stems are cut in August, covered at once with bast matting to protect them from the sun and taken to the stills to obtain the thin, pale yellow, fragrant oil. Four-year-old plants yield the greatest amount of oil, but the product is greater from a two-year plantation than from an older one, the plants then being most vigorous. Two grades of oil are made, the best being used for lavender water, the poorer for soap making. In a good season about one pound of oil is obtained from 150 to 200 pounds of the cut plants.