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Anise (/ ˈ æ n ɪ s /; [3] Pimpinella anisum), also called aniseed or rarely anix, [4] is a flowering plant in the family Apiaceae [2] native to the eastern Mediterranean region and Southwest Asia. [5] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, [4] fennel, liquorice, and tarragon.
The book is primarily intended for seniors, people who are seriously ill, and their families and friends. It is also a resource guide for those working in public health and elderly care. The book rates more than a dozen methods of euthanasia according to reliability and peacefulness scales.
It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genera, [1] including such well-known, and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium ...
[16] [10] Leaves, twigs, branches, seeds, roots, flowers, and berries of Sambucus plants produce cyanogenic glycosides, which have toxic properties. [16] Ingesting a sufficient quantity of cyanogenic glycosides from berry juice, flower tea, or beverages made from fresh leaves, branches, and fruit has been shown to cause illness , including ...
Illicium anisatum, with common names Japanese star anise, [1] Aniseed tree, [1] and sacred Anise tree, [1] known in Japanese as shikimi (樒, シキミ), is an evergreen shrub or small tree closely related to the Chinese star anise (Illicium verum).
The plant is widely grown as an ornamental shrub or small tree. Both the flowers and the berries have a long tradition of culinary use, primarily for cordial and wine. [ 4 ] Although the plant is commonly used in dietary supplements and traditional medicine , there is no scientific evidence that it provides any significant health benefit.
Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [ 1 ]
Inedible parts of the plant, such as the leaves, stems, roots, seeds and unripe fruits, can be toxic [7] [8] due to the presence of cyanogenic glycosides and alkaloids. [9] Traditional methods of consuming elderberry includes jams, jellies, and syrups, all of which cook down the fruit and strain out the seeds.