Season: Spring - Summer
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Anise (Pimpinella anisum), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.
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Mature Height
2 Feet |
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Mature Width
2 Feet |
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Light
Half Sun |
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Water
Low |
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Uses
Anise is sweet and aromatic, distinguished by its characteristic flavor. The seeds, whole or ground, are used for preparation of teas and tisanes (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black jelly beans (often marketed as licorice-flavored), British aniseed balls, aniseed twists and "troach" drops, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle and biscotti, German Pfeffernüsse and Springerle, Austrian Anisbögen, Dutch muisjes, New Mexican bizcochitos and Peruvian picarones.
The culinary uses of anise are not limited only to sweets and confections, as it is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate.[citation needed] In India and Pakistan, it is taken as a digestive after meals, used in brines in the Italian region of Apulia and as a flavoring agent in Italian sausage, pepperoni and other Italian processed meat products. The freshly chopped leaves are added to cheese spreads, dips or salads, while roots and stems impart a mild licorice flavor to soups and stews.
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RECIPES
Soy Sauce–Marinated Short Ribs with Ginger
Ingredients
• 4 servings
• 2 cups soy sauce
• 1 cup sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon crushed red pepper flakes
• 6 garlic cloves, chopped
• 1 (2-inch) piece ginger, peeled, chopped
• 8 star anise pods
• 4 (2-inch-thick) English-style bone-in beef short ribs
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 2 cups cooked white rice (from 1 cup uncooked)
• 1 scallion, thinly sliced
•1 teaspoon toasted sesame seeds
• Lime wedges and Sriracha (for serving)
Step 1
Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
Step 2
Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2–2 hours.
Step 3
Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.
Step 4
Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
Step 5
Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you’ll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.
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