Anise is an annual herb native to the eastern Mediterranean region (Egypt, Asia Minor, the Greek islands). In ancient times it was used mostly as a medicine to treat snake bites, nightmares and the like. The ancient Greeks introduced it to the Romans who also began using it in cookery. It was not until the 14th century, however, that it reached Europe as a flavouring for bread - aniseed bread is popular to this day, particularly in Austria and southern Germany. Nowadays anise is grown commercially on a large scale in Bulgaria, Italy, Spain, France, the former USSR, Turkey, Mexico and elsewhere.
Pepper is a typical plant of the tropics that thrives only in a very humid and warm climate. Originally a forest plant grown by the natives to climb among trees at the edge of the forest, it is now widely cultivated throughout the tropics.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
The berries are harvested before they ripen when they are still green or yellow (they are red when ripe) - this is done over a period of several months as the berries ripen in succession. Pepper is the most widely consumed of all seasonings because of its many uses not only in the kitchen but also at the table (no table is properly set without salt and pepper). It is used either whole or ground, by itself or in a wide variety of mixtures for flavouring meat, sausages, fish, soups, sauces, vegetables, salads and so on.
The unripe berries are dried in the sun, which can then be easily removed. The during which process they become black and cleaned, husked, ripe seeds yield the white wrinkled, and then graded according to pepper of commerce, which is more size; this is the black pepper of commerce which is aromatic but not as pungent. Unripe green.
Saxifrage can be plant in any free space in your garden. You can grow saxifrage in your kitchen garden and use it as a spice in your cooking. All it needs is a sunny location and not too much moisture. It may be propagated by means of seeds (achenes), or by the division of older clumps.
Pepper is a typical plant of the tropics that thrives only in a very humid and warm climate. Originally a forest plant grown by the natives to climb among trees at the edge of the forest, it is now widely cultivated throughout the tropics.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
The berries are harvested before they ripen when they are still green or yellow (they are red when ripe) - this is done over a period of several months as the berries ripen in succession. Pepper is the most widely consumed of all seasonings because of its many uses not only in the kitchen but also at the table (no table is properly set without salt and pepper). It is used either whole or ground, by itself or in a wide variety of mixtures for flavouring meat, sausages, fish, soups, sauces, vegetables, salads and so on.
The unripe berries are dried in the sun, which can then be easily removed. The during which process they become black and cleaned, husked, ripe seeds yield the white wrinkled, and then graded according to pepper of commerce, which is more size; this is the black pepper of commerce which is aromatic but not as pungent. Unripe green.
Saxifrage can be plant in any free space in your garden. You can grow saxifrage in your kitchen garden and use it as a spice in your cooking. All it needs is a sunny location and not too much moisture. It may be propagated by means of seeds (achenes), or by the division of older clumps.
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