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Anise
The Anise, 'Pimpinella anisum', was so enjoyed by the Romans, they could pay taxes with anise. The seeds and leaves are tasty and they are also useful for medicinal purposes. Anise seed has a sweet, licorice flavor and is used to intensify sweetness in cakes, pastries, and cookies. Also, either alone or combined with cinnamon or bay, compliments duck, pork, or fish. The leaves are also added to salads, soups, and vegetables. Tea or ground seeds are said to aid in digestion. Chewed, anise removes bad odors from the mouth. Anise is a tall plant with rounded leaves at the base and narrow leaves further up the upright stem. The yellowish-white flowers occur in umbels during the summer. Plant after the last spring frost when soil temperatures are warm. Anise prefers a protected spot because it grows spindly and is easily damaged by wind. The soil should be fairly rich and well drained. ... details
Hibiscus - Dark Red Teatime Red The Hibiscus Teatime, 'Hibiscus sabdariffa', is a robust, shrub-like annual that is attractive as a hedge or in a border. The red base of the flower is used for tea, juice, sauce, jelly, wines and pies. Hibiscus sabdariffa is widely grown in many areas of Asia, Africa and America. The fleshy red, cup-like, 1 inch base of the flower, called a calyx, is used to make cool drinks and tea. Teatime is very similar in color and taste to cranberries. The flowers begin to bloom in October. This plant is also called red sorrel, roselle, Jamaican sorrel, Indian sorrel, Queensland jelly plant, sour-sour, lemon bush and Florida cranberry. Plant in the spring after the last frost when soil temperatures are warm. Teatime Hibiscus prefer deep, rich, fertile and well drained soil. They should be kept evenly moist. The fruits can be harvested about 10 days after the flowers appear, while the calyces are still tender and juicy. |
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