Anise

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ANISE (RV [Note: Revised Version.] ‘dill,’ Mat_23:23) is the familiar plant Anethum graveolens, one of the Umbelliferæ. It is indigenous in Palestine, and is extensively used both in cooking and in the form of ‘dill water’ as a domestic remedy for flatulence. It is expressly stated in Jewish writers that the dill was subject to tithe.
E. W. G. Masterman.
Hastings' Dictionary of the Bible
Edited by James Hastings, D.D. Published in 1909


Some think the Pimpinella anisum, others more probably the dill, Anethrum graveolens, of the order Umbelliferae; the seeds used in medicine as carminatives, in cookery as condiments, like caraway seed. "Anise" is from the Greek not conquerable (aniketon) in its healing power; "dill" from the Norse, the soothing herb. The seeds, the leaves, and the stem of dill are (says Rabbi Eliezer) subject to tithe (Mat_23:23).
Fausset's Bible Dictionary
By Andrew Robert Fausset, co-Author of Jamieson, Fausset and Brown's 1888.


Anise. This word occurs only in Mat_23:23. It is by no means a matter of certainty whether the anise (Pimpinella anisum) or the dill (Anethum graveolens) is here intended, though the probability is more in favor of the latter plant.
"Anise is an annual plant growing to the height of one foot, carries a white flower, and blooms from June till August. The seeds are imported and used in large quantities on account of their aromatic and carminative properties. It grows wild in Egypt, in Syria, Palestine and all parts of the Levant. Among the ancients anise seems to have been a common pot-herb in every garden.
Although it is less used in medicine by the moderns than by the ancients, it still retains its former reputation as an excellent stomachic, particularly for delicate women and young children. The Romans chewed it in order to keep up an agreeable moisture in the mouth and to sweeten the breath, while some Orientals still do the same." Dill, a somewhat similar plant, is an annual, bearing small aromatic seeds, used also for cookery and medicine.
Smith's Bible Dictionary
By Dr. William Smith.Published in 1863


an annual umbeliferous plant, the seeds of which have an aromatic smell, a pleasant warm taste, and a carminative quality, But by ανηθον, Mat_23:23, the dill is meant. Our translators seem to have been first misled by a resemblance of the sound. No other versions have fallen into the mistake. The Greek of anise is ανισον; but of dill, ανηθον.
Biblical and Theological Dictionary by Richard Watson
PRINTER 1849.



Fig. 38?Anethum graveolens
The original Greek word Anethon which occurs in Mat_23:23, was commonly employed by the Greek and Roman writers to designate a plant used both medicinally and as an article of diet. In Europe the word has always been used to denote a similar plant, which is familiarly known by the name of Dill, and there is no doubt that in the above passage it should have been so rendered. The common dill is an annual plant, growing wild among the corn in Spain and Portugal; and on the coast of Italy, in Egypt, and about Astracan. It resembles fennel, but is smaller, has more glaucous leaves, and a less pleasant smell: the fruit or seeds, which are finely divided by capillary segments, are elliptical, broader, flatter, and surrounded with a membranous disk. They have a warm and aromatic taste, owing to the presence of a pale yellow volatile oil, which itself has a hot taste and a peculiar penetrating odor.
The error in translation here pointed out is not of very great consequence, as both the anise and the dill are umbelliferous plants, which are found cultivated in the south of Europe. The seeds of both are employed as condiments and carminatives, and have been so from very early times; but the anethon is more especially a genus of Eastern cultivation, since either the dill or another species is reared in all the countries from Syria to India. Jewish authorities state that the seed, the leaves, and the stem of dill were 'subject to tithe,' which indicates that the herb was eaten, as is indeed the case with the Eastern species in the present day.
The Popular Cyclopedia of Biblical Literature
by John Kitto.


Anise
(ἄνηθον, anethum) occurs in Mat_23:23, “Woe unto you — for ye pay tithe of mint and anise and cummin.” By the Greek and Roman writers it was employed to designate a plant used both medicinally and as an article of diet (Pliny, 19:61; 20:74; Apicius, 6:5, 9). The Arabian translators of the Greek medical authors give as its synonyme shabit, the name applied in Eastern countries to an umbelliferous plant with flattened fruit commonly called “seed,” which is surrounded with a dilated margin. In Europe the word has always been used to denote a similar plant, which is familiarly known by the name of dill. Hence there is no doubt that, in the above passage, instead of “anise,” ἄνηθον should have been translated “dill;” and it is said to be rendered by a synonymous word in every version except our own. The common dill, or Anethum graveolens, is an annual plant, growing wild among the corn in Spain and Portugal; and on the coast of Italy, in Egypt, and about Astrachan. It resembles fennel, but is smaller, has more glaucous leaves, and a less pleasant smell: the fruit or seeds, which are finely divided by capillary segments, are elliptical, broader, flatter, and surrounded with a membraneous disk. They have a warm and aromatic taste, owing to the presence of a pale yellow volatile oil, which itself has a hot taste and a peculiar penetrating odor. The error in translation pointed out above is not of very great consequence, as loth the anise and the dill are umbelliferous plants, which are found cultivated in the south of Europe. The seeds of both are employed as condiments and carminatives, and have been so from very early times; but the anethum is more especially a genus of Eastern cultivation, since either the dill or another species is reared in all the countries from Syria to India, and known by the name shabit; while the anise, though known, appears to be so only by its Greek name ἄνισον. In the Talmudical tract Masseroth (of Tithes), 4:5, we read, “The seed, the leaves, and the stem of dill (שָׁבָת, shabath') are, according to Rabbi Eliezer, subject to tithe” (comp. Gemara, Aboda Sara, 1, 2), which indicates that the herb was eaten, as is indeed the case with the Eastern species in the present day; and, therefore, to those acquainted with the cultivated plants of Eastern countries, the dill will appear more appropriate than anise in the above passage (see Celsii Hierobot. 1, 494 sq.). SEE DILL.
The proper anise (Gr. ἄνισον) is the Pimnpinella anisum of Linnaeus, an Eastern annual umbelliferous plant, the seeds of which are principally employed in the manufacture of cordials or liqueurs, and as a remedy against flatulence. Indeed all these kinds of plants, like the common fennel, possess a warming medicinal property. SEE AROMATICS.
There is another plant very dissimilar in external character to the two named above, the leaves and capsules of which are powerfully carminative. This is the “star anise,” or aniseed-tree (illicium anisatum), which belongs to the natural order Magnoliacaes. In China this is frequently used for seasoning dishes, etc.; but the species of this genus are not natives of the Bible lands, and must not be confused with the umbelliferous plants noticed in this article. SEE BOTANY.



CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.





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