Anise Burnet-Saxifrage for Better Digestion and Healthy Breathing

Anise (lat. Pimpinella anisum) is a spice and herb that has a delicious aroma and pleasant taste. It has significant medicinal properties, supports digestion and helps clear the respiratory tract. It has an oriental fragrance, and anise is a characteristic element of Chinese and Indian cuisine.

Anise was considered a versatile plant even in ancient times. In Egypt, it was used in divination, added to incense, and became the plant of newlyweds, presumably due to its aphrodisiac effects. People used it to treat almost all diseases as well as in mixtures with other spices to flavor foods. People used the anise plant as an antidote for stings from poisonous insects and animals. After a hearty lunch in a Roman household, anise cakes were served to aid digestion. In the Middle Ages, anise earned the title of panacea. It rapidly spread to many kitchen gardens and was most popular in England. To this day, Indians chew anise to freshen their breath. In folk medicine, it was also considered a plant that maintains a youthful appearance and increases fertility.

The anise plant originally comes from Egypt and was spread and cultivated mainly in the Mediterranean. Currently, the largest growers include India, Turkey, and Spain.

Folk names for anise include its botanical name - anise burnet. It is also known under various local names.

Growing Anise

Anise (lat. Pimpinella anisum) is an annual plant that grows to a height of 30-60 cm. It belongs to the carrot family (lat. Daucaceae). We grow anise from seeds, which we pre-cultivate in a hotbed in March-April. The plant doesn't tolerate frost. We sow seeds in the garden bed when frosts have passed and the air temperature reaches 7-8°C for several consecutive days; this is usually during April, although ground frosts don't harm anise. Seeds germinate in 16-20 days. Light loamy-sandy soil with sufficient calcium is suitable for its cultivation. The ideal location is a sunny spot well protected from wind.

The anise plant first forms a rosette of basal leaves, later it shoots up a flower stem. It has a branched stem that is upright. Lower heart-shaped leaves grow from it, higher up it creates trifoliate pinnately cut leaves. During the growing season, it's advisable to water anise plants well and keep the bed free of weeds. It blooms with white flowers that are grouped in umbels and flower from June to August. Anise flowers are very aromatic and repel insects.

Tip: During seed maturation, a large amount of light is important for the plant.

We collect anise fruits during August - September. The most suitable time for harvesting is August - September, when the plant has a yellow-brown color and 2/3 of the fruits have a grey color. We cut the entire plant, which we leave in bundles to dry for 2-3 weeks. Then we thresh out the seeds. We store them in well-sealed containers, which protect the seeds from moisture.

Anise helps overcome cough and aids digestion

Anise aids in the treatment of the respiratory system, reduces bronchial mucus, thus facilitating expectoration. It helps with asthma, supports digestion, eliminates flatulence and loss of appetite. It removes putrefactive and yeast processes from the digestive tract. Together with caraway, coriander, and fennel, anise is also suitable for nursing mothers, as it supports the production of breast milk. The use of anise is especially recommended for smokers, particularly when quitting smoking.

We prepare tea from anise: add half a coffee spoon of anise fruits to 250 ml of boiling water. Let the mixture steep for 10 minutes and then strain it. Serve the tea 2-3 times a day. It has relaxing effects and also helps with insomnia.

Anise contains 0.3% essential oil, spondin, isobergapten, pimpinellin, umbelliferone, saponin, pectin, resin, tannins, sugar, potassium salts, calcium and other substances.

Anise is a well-known bread seed in the kitchen

Anise fruits have a pleasant aroma, are slightly sweet and their taste resembles liquorice. We flavor soups, sauces, pork, boiled and baked fish, potatoes, salads and other dishes with it. It is a spice for bread, cookies and pastries. It is a characteristic herb for Chinese and Indian cuisine.

Anise is an annual herb growing up to 60cm in height. We grow it from seeds, it's best to pre-cultivate it in a cold frame. It blooms with aromatic white flowers from June to August. It produces grey-brown double achene fruits. It is an effective herb and spice. It acts as an antispasmodic, diuretic, expectorant, galactagogue and stomachic. In the kitchen, anise is suitable for preparing cheese spreads, or the flowers can decorate salads. It has a sweetish taste, which is why we also add anise to gingerbread, bishop's bread, or regular bread. In France, they prepare the famous anise liqueur from it, which they serve as a "digestive aid" after meals.