Anise Hyssop is a perennial herb with anise scented foliage. Hyssop has violet colored flowers that bloom in mid-July. Anise Hyssop is a good bee and honey plant, and is used in seasonings and making teas.
Anise Hyssop is native to...
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Anise Hyssop is a perennial herb with anise scented foliage. Hyssop has violet colored flowers that bloom in mid-July. Anise Hyssop is a good bee and honey plant, and is used in seasonings and making teas.
Sicilian Spirits Producer Averna introduced its first line of Sambucas in March, 2008. The varieties are Sambuca, Anice Stellato, Sambuca alla Liquirizia, and Sambuca agli Agrumi. Team Abbondanza has had the unique pleasure of “experiencing” these delicious sambucas from Averna. We liked and immediately took note of Averna’s bottle which revealed lucidity as clear as water. (We surmised that this, coupled with Averna’s 140 year history in Mediterranean tradition, may explain the Mermaid and... Read Full Story
Wikizines are interactive magazines that anyone can create or edit - and this one is called "Anise Hyssop". Here you can find fresh voices and respond in real time. Some members write articles about recent news and trends related to the wikizine's topic, others recount relevant personal stories or share their favorite pictures and video clips. Got an interesting idea or story to share with other members of this wikizine? Well, then put on your journalist's cap and add your own article... Read Full Story
Anise Hyssop in our lakescape One of the blogs that I follow is Healthy Green Kitchen . Today's post was about preserving herbs. I know all about preserving herbs by either drying them or freezing them in water (ice cubes) and even by steeping them in vinegar or oil. But there are several methods that I've never thought of including preserving them in sugar or salt or honey, for goodness sake! So I'm reading this blog and I notice that she preserves anise hyssop. In honey. It makes sense... Read Full Story
Anise Hyssop in our lakescape One of the blogs that I follow is Healthy Green Kitchen . Today's post was about preserving herbs. I know all about preserving herbs by either drying them or freezing them in water (ice cubes) and even by steeping them in vinegar or oil. But there are several methods that I've never thought of including preserving them in sugar or salt or honey, for goodness sake! So I'm reading this blog and I notice that she preserves anise hyssop. In honey. It makes sense... Read Full Story
Do you know why they are acting like this? Probably because they had a couple of shots of Ouzo, also known as Arak, depends if you ask a Greek or a Middle Eastern. You see, both of these distilled alcoholic drinks have one thing in common – Anise. But anise can do more than just make people drunk. In ancient Chinese as well as traditional Indian system of medicine, anise has assumed a very popular stature. Anise seeds are rich in volatile oil, flavonoids and other important nutrients. Anise... Read Full Story
Anise Cherry Sauce is a very adult way to dress your ice cream. Whole anise seeds lend a licorice scent and flavor which pairs elegantly with black cherry. There are a whole lot of cherries in this sauce, which tastes daringly like a liqueur ...thanks to the anise. buyhumanmade.com Read Full Story
Hyssopus officinalis Hyssop can be used in oral hygiene products such as mouthwashes and gargles, due to the presence of tannins, which are antibacterial and anti-inflammatory. It can be used as a compress to help heal persistent infected sores. This herb has astringent and antiperspirant properties, and can be used in homemade deodorants. To use hyssop, make an infusion - 20g hyssop to 1 litre of water for skin care products, 30g hyssop to 1 litre water for compresses and washes. Hyssop... Read Full Story
Everyday is remembered by a taste , a flavor, a recipe while here in Italy. These are my special souvenirs or 'ricordati'. Yesterday, my favorite flavor was 'anice stellato'-or star of anise. After leaving the office at 10:30 last night, we headed to our favorite coffee bar. Too hot for that usual cup of espresso before heading home- but a chilled espresso is perfect. This was not just any chilled espresso- it was more like a milkshake without the milk- 'a shakerato'. Start with a cup of... Read Full Story
I made four batches of anise cookies, the kind one has to dry overnight so that a top or cap forms on them. I used four different recipes that varied by the number of eggs and the use of baking powder. I dried them per the directions overnight or up to 18 hours. None of the cookies developed the traditional tops that remind me of white mushroom caps. As you can see it is winter in Cleveland and the house could not be too humid for the caps to form. I have no idea why the recipe did not work... Read Full Story
I love licorice. I never really thought of having licorice ice cream, but now that I’ve come across Thomas R Quinn’s White Licorice Ice Cream recipe the thought is stuck in my head!
“A good friend of mine is fond of licorice candy. She kept asking me, half-teasingly and half-seriously, to make licorice ice cream for her. After repeated requests, I developed the following recipe. Now all she says is, “Why isn’t it black?”
4 eggs
2-2/3 cups sugar
about 7 cups whole milk
3 cups whipping... Read Full Story
