Lisvori Anise
Lisvori Anise is one of the most recognizable and vitally important agricultural products of Lesvos, with its cultivation focused exclusively in the area of Lisvori in the southern part of the island. It consists of the dried fruits of the plant Pimpinella anisum L., an annual herbaceous plant of the Umbelliferae family. The uniqueness of Lisvori lies in its high concentration of anethole and its historical antiquity, as recent scientific studies (NTUA) have shown that these seeds are historically older than corresponding varieties of the Mediterranean. Lisvori Anise is not merely an aromatic herb or spice, but the key aromatic factor that defines the identity of Ouzo Mytilinis, the island’s primary distillate.
Lisvori Anise, also known simply as Anise, stands out from other anise varieties due to its high organoleptic and chemical specifications. Its uniqueness is mainly attributed to the exceptionally high content of the seeds’ essential oil in the chemical compound trans-anethole. Anethole is responsible for the characteristic, intense, sweet aroma of anise and is the substance that gives ouzo its emulsion (the well-known “milking”) when water is added.
The product has been officially recognized as a Protected Geographical Indication (PGI). However, the Designation of Origin of Ouzo Mytilinis/Lesvou (Ouzo Mytilinis/Lesvou, PGI) is inextricably linked to Lisvori Anise. The regulation for Ouzo Mytilinis/Lesvou (PGI) explicitly recognizes Lisvori Anise as the primary aromatic material, thus making it a geographical quality indicator and an ingredient of the final product with protected indication. The identity of the seed has been confirmed through research projects of the NTUA in collaboration with the Region of North Aegean, which decoded the genetic “fingerprint” of Lisvori anise, successfully distinguishing it from other genotypes due to its particular biosynthesis of essential oils and antioxidants.
The cultivation of Lisvori Anise takes place almost exclusively in the Municipal District of Lisvori (or Polichnitos) in southern Lesvos, an area located inside the Gulf of Kalloni. This geographical concentration is due to the region’s particular soil and climate conditions:
- Soil: Cultivation is favored by the area’s deep, sandy-loam soils, which are well drained.
- Climate: Lisvori anise is traditionally cultivated as a dryland crop, without irrigation, benefiting from the mild, temperate climate of Lesvos, with the relatively high temperatures during the ripening period. Dryland cultivation is believed to concentrate the essential oils, thus enhancing the intensity of the aroma, in contrast with other regions.
The cultivation of Lisvori Anise combines traditional dryland techniques with modern mechanical assistance during harvesting.
Cultivation Method
- Crop rotation: A key traditional practice is crop rotation (alternation of crops). Anise, as a plant with high nutrient requirements, is usually grown after legumes or nitrogen-fixing plants, so that the soil is enriched with nitrogen in a natural way and the need for intensive fertilization is reduced.
- Sowing: Sowing is done directly in the field, usually with seed from the previous growing season (due to the low germination capacity of older seed), during the spring months.
- Soil and climatic conditions: Optimal plant development is achieved at temperatures between 18∘C and 25∘C. Traditionally, cultivation is carried out without irrigation, except during periods of prolonged drought, a fact that requires great care in the traditional selection of fields.
Harvesting and Processing
- Harvesting (Reaping): Harvest takes place when the fruits (seeds) have ripened, usually in July or August. Traditionally, harvesting was done manually with a sickle, whereas today mechanical harvesting with special combine harvesters is often used, in order to reduce cost and time.
- Drying & Storage: After reaping, the fruits must be carefully dried, traditionally in a shaded and well-ventilated area, so that their moisture drops to low levels and the essential oils remain intact. This is followed by cleaning and storage in a dry environment.
By-products
The main by-product of Lisvori Anise is its essential oil, which is isolated by distillation and used primarily as the main aromatic substance for the production of Mytilene Ouzo (PGI). In addition, the seeds are used directly in smaller quantities in confectionery, baking and pharmacy.
Lisvori Anise has a decisive economic and cultural impact on Lesvos. Firstly, it forms the basis of local distilling, as it is the main aromatic ingredient of Mytilene Ouzo (PGI), one of the island’s most exportable and recognizable products. The high quality of Lisvori anise provides a comparative advantage to local distilleries. Secondly, its cultivation contributes to maintaining agricultural income in the Lisvori area, ensuring the survival of local farming families and the continuation of traditional agricultural practices. Thirdly, the link between anise and ouzo has turned the area into a pole of attraction for gastronomic tourism, with ouzo museums and distilleries offering tours of the production process, highlighting the role of the local seed.
The use and cultivation of anise in Lesvos has historical roots that vanish into antiquity. Theophrastus, the ancient Greek philosopher and botanist from Eressos in Lesvos, refers to anise and its properties, bringing its seeds into the science of botany. The plant was known from 2000 BC as an aromatic, a spice and a medicine in the Eastern Mediterranean, while Lesvos, due to its strategic position and rich flora, became an important cultivation center. In modern history, the cultivation of Lisvori Anise flourished most with the development of distilling on the island from the late 19th century onwards, as the seed became the essential ingredient for the renowned ouzo.
The traditions surrounding Lisvori Anise are mainly linked to diet and folk pharmacology:
- Tsipouro and Ouzo: Anise is inextricably linked with local spirits. The process of distilling ouzo with anise is a ritual and social event, where producers keep their “secret” recipes.
- Baking: Traditionally, anise seeds were used to flavor festive breads and baked goods, such as Easter brioches (tsourekia), adding a distinctive sweet aroma that symbolized prosperity.
- Medicinal Use: Folk medicine used anise infusions to treat bloating (due to its digestive properties) and to relieve infant colic.
- Ingredients: Flour, sugar, olive oil (or butter) and whole Lisvori anise seeds.
- Method: The seeds are added directly to the dough for the cookies or biscuits. During baking, the essential oil of the anise partially evaporates, leaving a subtle and pleasant aroma in the final product. They are often served as an accompaniment to coffee or tea.
3. Marinade for Kalloni Sardine (Papaliná)
A contemporary gastronomic approach that combines two of Lesvos’s finest products.
- Ingredients: Fresh Kalloni sardine (papaliná), whole anise seeds (lightly crushed), vinegar, salt and Lesvos olive oil.
- Method: The sardine is filleted and marinated in salt and vinegar. It is then preserved in olive oil together with the anise seeds. The anise adds a sweet and spicy note that balances the fattiness of the fish, creating a refined meze for ouzo.
