A
native of Greece and Egypt, Anise Seed (Pimpinella asisum) is
probably the oldest known aromatic seed. Anise has been used since the seventh
century, B.C. In biblical times, taxes were often paid in Anise
Seeds. In Europe, it is still put into wedding cakes, in the ancient
belief that it will bring good luck. The Romans widely cultivated Anise
for its fragrance, flavor and health properties. Anise has a licorice-like
taste, and is often used to flavor sweet pickles, vegetable & fruit salads,
cakes, cookies, candies, stews, liqueurs, soups and marinades.
Commercially, Anise is used to scent perfumes and soaps, and to flavor
toothpastes and mouthwashes. The tea is soothing to sip after a large
meal, and when brewed with warm milk makes a very pleasant bedtime tea.
The volatile oil in Anise provides the basis for its internal use to ease griping, intestinal colic and flatulence. Anise also has an expectorant and anti-spasmodic action, and may be used in cases of bronchitis, in tracheitis where there is persistent irritable coughing, and in whooping cough.
Anise has middle estrogen effects thought to be due to the presence of the elements di-anethole and photo-anethole, which explains the use of this plant in folk medicine to increase milk secretion, facilitate birth and increase libido. Anise is considered an herbal stimulant and carminative; used in cases of flatulence, flatulent colic of infants, and to remove nausea.
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