Aloe, Amaranth, Angelica and Anise
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Posted by Robert Dailey May 30, 2007 |
Aloe (Aloe vera). This is a perennial and has light green, spiney-edged, fleshy leaves that taper to a point. Aloe is sometimes mistaken for a member of the Agave family, but it is from an entirely different class of plants. In warmer desert regions, it can be grown outside, as long as the temperature does not go below 41 degrees. Grow it inside in colder climes. They like full sun and a well-drained soil. A clear jelly-like sap appears when leaves are broken. The sap has been used for centuries as a home remedy for minor burns and itching.
Amaranth (Amaranthus hypochondriacus). Amaranth leaves are very high in protein, and are cooked like spinach. The black to red seeds have been ground into flour and used in baking. This annual plant grows tall and tends to be bushy, likes well-drained soil and full sun.
Angelica (Angelica archangelica). This plant can grow up to eight feet. It is a biennial in some areas, a perennial in others. It is often referred to as wild celery. The stems of angelica are hollow and purple. Seeds need light to germinate, so do not cover the seeds with soil when planting. It will germinate at around 62 degrees. It likes well-drained, rich soils, but I have seen it raised in poor, alkaline soil as well. The leaves, like those of anise, taste like licorice.
Anise (Pimpinella anisum). An annual growing as high as two feet. It likes dry, well-drained soil and full sun. The licorice-tasting leaves can be used to make tea, while the seeds can be ground or used whole in cakes, cookies and pastries. Crushed anise seed adds an interesting aroma to potpourris.
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