Hop is native to Europe and western Asia. It was used originally as a medicinal herb by the ancient Greeks and Romans. The first to use it in brewing beer were probably the people living in Mesopotamia between the Euphrates and Tigris rivers in olden days.
We learn about the first hop-fields in Europe from a deed of donation issued by the Frankish king Pepin III 'the Short' in the year 768 A.D. when hops began to be cultivated by monks in the monasteries, where beer was brewed. From that time on the cultivation of hops spread not only in Europe but also in North America, Australia and New Zealand as the consumption of beer grew throughout the world.
The relatively large flowers, growing from the leaf axils, are followed by a compound fruit (a follicle), fleshy at first, later becoming woody and forming an attractive star with anise-like fragrance (hence the common name star anise).
The ripe follicles burst on the ventral side to release the single seed contained in each. They are harvested when ripe and then dried. The seeds have a pungent, spicy flavour.'
Hyssop is a perennial, branching sub-shrub that turns woody at the base and reaches a height of 50 cm (20 in). Still grown widely for its many uses, it has no special growing requirements but prefers a sunny situation and lime-rich soil.
Star anise is grown not only for its fruits (1) and the spice they yield but also for the lovely reddish wood prized by cabinet makers, joiners and turners. The seeds (2) are sown in nurseries and the young plants grown in plantations or in avenues alongside highways.
We learn about the first hop-fields in Europe from a deed of donation issued by the Frankish king Pepin III 'the Short' in the year 768 A.D. when hops began to be cultivated by monks in the monasteries, where beer was brewed. From that time on the cultivation of hops spread not only in Europe but also in North America, Australia and New Zealand as the consumption of beer grew throughout the world.
The relatively large flowers, growing from the leaf axils, are followed by a compound fruit (a follicle), fleshy at first, later becoming woody and forming an attractive star with anise-like fragrance (hence the common name star anise).
The ripe follicles burst on the ventral side to release the single seed contained in each. They are harvested when ripe and then dried. The seeds have a pungent, spicy flavour.'
Hyssop is a perennial, branching sub-shrub that turns woody at the base and reaches a height of 50 cm (20 in). Still grown widely for its many uses, it has no special growing requirements but prefers a sunny situation and lime-rich soil.
Star anise is grown not only for its fruits (1) and the spice they yield but also for the lovely reddish wood prized by cabinet makers, joiners and turners. The seeds (2) are sown in nurseries and the young plants grown in plantations or in avenues alongside highways.
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