ENGLISH NAME: Anise
LATIN NAME: Pimpinella
anisum
LOCAL NAMES:
Bulgaria: Анасон (Anason)
Turkey: Anason
Czechia: Bedrník anýz
Georgia: ანისული (Anisuli)
COUNTRY: Bulgaria,
Turkey, Czechia, Georgia
WHERE TO FIND IT:
Region: South-East
Bulgaria (mainly cultivated)
Elevation: Lowland to
mid-altitude (up to 800 m)
Terrain: Fields and
mountain regions; prefers well-drained, light soils with plenty of
sun. Rare in the wild, typically cultivated.
DESCRIPTION:
Anise is an annual herbaceous plant with a slightly fusiform, branching root
and a 60 cm tall cylindrical, slightly furrowed stem. Its lower
leaves are heart-shaped and coarse; upper leaves are wedge-shaped
and pinnately cut. The plant produces small white flowers in
umbel-shaped clusters. The fruits (aniseeds) are egg-shaped, with
a sweet aroma and flavor.
USABLE PARTS: Fruits (Fructus
Anisi), Essential oil (Oleum Anisi)
MEDICINAL
PROPERTIES:
Expectorant – supports
respiratory function
Digestive aid – stimulates
appetite and relieves bloating
Carminative – reduces gas
and intestinal discomfort
UNDESIRED EFFECTS:
May cause photodermatitis
or contact dermatitis in sensitive individuals.
COMBINING WITH
OTHER MEDICINES:
Can be combined
with coriander, cumin, rosemary, and marjoram for enhanced
digestive or respiratory effect.
PREPARATION:
For
digestion/respiratory relief:
Steep ½ to 1
tsp crushed seeds in a cup of boiling water for 15 minutes; strain
and sip throughout the day.
For colic or
cough:
Brew 1 tsp
seeds in ½ glass boiling water, drink 1 tbsp every 2 hours.
HARVEST TIME:
June to August, shortly before full ripening.
HARVEST METHOD:
Harvest in the early morning to prevent fruit from falling. Allow plants
to fully ripen post-harvest, then thresh. Permissible humidity
for rare seeds: 12%, for non-rare seeds: 16%.
CONSERVATION
(STORAGE):
Store in hemp or four-layer paper bags in dry, ventilated rooms.
Avoid moisture to prevent darkening of seeds.