Since many of my recipes will routinely include Anise (Hyssop) (a favorite spice of mine with soft flowery notes of lavender intertwined with a light licorice like flavor and a hint of a lemony citrus taste) I find it only fitting to give Anise a small intro.
*And just a quick mention to avoid any crisscross, Anise (Hyssop) is not the same as Star Anise of Asia nor is it the same Hyssop found in Europe.
I’ll start where I was first reintroduced to Anise as I know her today. I say reintroduce because though I had the sweet experience of enjoying the colorful anise seed candy as a child while adventuring through Mexican food markets, it was a mere drop in the bucket in comparison to the world of Anise that I came to know years later.
When I met my husband, I gained the blessing of, not only a wonderful man, but an entirely beautiful new culture that included a bevy of new spices and cuisines that I instantly fell in love with and have grown more than happily accustomed to throughout our many years together.
As a “grazer” (or “rabbit and bird food eater”) as my husband lovingly likes to joke, I’d been satisfied with my simple everyday nuts, berries, white cheese, yogurt, whole grains and produce with a handful of everyday spices tossed in here and there.
The introduction of more diverse and matured spices like roasted garlic, cumino, achiote, roasted chili, cilantro, canela and, of course, anise changed my palate forever!
Not to mention the warm heavenly smells that constantly fill my home and have unwittingly become a catalyst in furthering my desire to learn more about precious finds in herbalism.
Back to Anise (Hyssop), more formally known as Agastache foeniculum, a member of the mint family native to North America but generally not one given a lot of sound when it comes to Texas, though it grows quite nicely here in the Lone Star State from somewhere in mid-summer to about mid fall, and is a predominant spice in Tejano-Chicano households.
Anise Hyssop is a top to bottom give all when it comes to use.
The flowers, leaves and seeds are edible and spectacular for culinary use and serve well for herbal remedies.
The roots are also known for remedy use.
Home remedies show use of anise for possible relief related to cough/cold/allergy symptoms as well as fever.
Culinary uses vary from basic sprinkling/adding of the dried flowers and leaves to fresh salads, to boiling up for a nice tea, to incorporation into puddings, jellies (Jalea), breads (Pan de anise) (and my own anise version of pan de campo-see below), cakes (even the icing!), cookies and previously mentioned candy. The list could go on...
Anise Hyssop also holds a place in being used for perfumes, potpourris and as attractants for bees and butterflies that seem to simply adore the tall purple spikes of this perennial plant while in season!
So, there you go everyone, meet Anise!
-Elise's Adventures In Herbaland©
Naturally, I couldn’t leave on an empty recipe note!
Below is a recipe of my own creation.
It’s kind of like a plant based-cross germination, if you like, of two delectable foods that were first among those in the aforementioned bevy. Pan de Campo and Pan de Anise. Pan de Campo is actually now the official state bread of Texas and is a Tejano skillet bread with ingredients like a flour tortilla. Pan de Anise is more of a pan dulce or sweet bread that comes in an assortment of shapes and sizes (maker dependent) with ingredients similar to cinnamon rolls minus the cinnamon. So, what you get is a kind of supped up sweet bread tortilla with the great taste of Anise!
Elise’s Pan de Campo de Anise
*This recipe is made in a cast iron skillet
Ingredients (makes about5-6 servings)
2 cups almond flour (all-purpose if you’re a traditionalist) 1 ¾ tsp baking powder ½ tsp salt ¼ c coconut sugar 1 ½ tsp –2 tsp anise seeds according to personal taste ½ cup lard- not melted so you get the biscuit, not the cake, effect (I use vegan lard but traditional Manteca is fine for those who prefer) 2/3 cup almond milk 1 tsp vanilla extract Vegan Butter or Non-Stick Olive Oil Spray Flour for rolling Optional –serve topped with vegan butter and agave or sprinkle with sugar.
Instructions
• Preheat oven to 425 degrees.
• Prep cast iron skillet by lightly buttering all sides or by using non-stick olive oil spray-set aside.
• In a large bowl, combine flour, baking powder, salt, sugar and anise seeds. Mix well using a whisk.
• Add lard and cut in until total mixture is in small crumbles.
• In a small bowl, combine milk and vanilla extract. Add in slowly to flour mixture while hand mixing. You can add in drops of water if the dough is too dry and add a bit of flour if too sticky. My rule is to mix and knead the dough gently, careful not to overwork, and if it is vaguely oily and cleans your hand and the bowl, you know you have the right consistency.
• Form the dough into a ball and let rest.
• *At this time, place the prepped empty skillet in the oven to preheat.
• Now, take the ball of dough and place on a floured surface. Press out by hand until flat then finish by rolling into a circle with ¾ inch thickness to the size of the skillet. Remove the skillet from the oven and carefully place the dough into skillet.
• Put in the oven for 8-10 minutes then turn over and bake an additional 5-10 minutes or until inserted toothpick comes out clean.
• Remove and allow to cool just until warm. Enjoy!©
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