Anise is an annual herbaceous plant that can reach 60-80 cm. High, if ground conditions permit. It has a cylindrical stem, erect and branched at the top, and small white flowers are grouped in a compound umbel. It is a plant native to the Orient, brought by the Arabs to Spain and other Mediterranean countries. In our peninsula is grown on a large scale, and our country one of the top producers of the fruit of anise. To a lesser extent, is also cultivated in Italy, Turkey and Bulgaria as well as in other Mediterranean countries.
Anise flowers from June. It is a plant that needs the Mediterranean climate: sunny, low humidity and not too cold. Collection of what matters are the fruits, which are collected on a large scale and usually by mechanical processes, and later let them dry and finish maturing in the open field, followed by a shake and subject to more severe drying. It is important to preserve the fruits and nuts, in airtight containers, because the moisture can spoil.
Anise is one of the oldest medicinal plants in the world. There is evidence that anise was cultivated 2000 years BC in Egypt and Greece are commonly used as a spice and medicinal plant.
Its composition can be said to contain 2-3% of fruit essence, an amount may increase to 6% in exceptional cases. This essence is mainly composed of a substance called anethole, which is what gives it its characteristic odor.
In addition we also find, in essence, proteins, various sugars and organic acids. All these components give the anise various virtues, among which we highlight above all it is a good expectorant, which facilitates the expulsion of gases, which acts as an excellent stomach tonic. Besides all this, is known to increase milk secretion in women and animals, also counting regulatory properties of menstrual function. Thus, this plant is indicated in cases of lack of appetite, gastrointestinal spasms, bloating, bad breath, colds, bronchitis, breast and irregular menstruation.
It is important to remember that the essence of this plant can be toxic if given in large doses, so the dose must be adjusted to what the doctor prescribed.
Infusion. With a teaspoon of anise fruit in a cup of boiling water. This infusion should be taken hot, if desired, can be strengthened with a little tincture of anise.
Essence of anise. From 1 to 4 drops of essence, which can be added to a sugar cube. You can repeat the dose after the 3 main meals.
Tincture of anise. It is the fruit of anise macerated in alcohol 70 grados Celsiusfor 10 days. Hurried time, filtered and stored in liquid dropper bottle.
The plant also serves to prepare a traditional beverage in our country, which is the anise liqueur and aniseed spirits and other liquors obtained by distillation or simply soaking.
HABITAT: East and Spain in crops
PART USED: Fruits
CASTILIAN: Matalahúva, hierba dulce
CATALAN: Matafaluga, batafalva
Fort Carminative, Diuretic Moderate, Mild galactógena.
Important: The use of information on medicinal plants, without the minimum knowledge in dosage and descriptions can cause problems or side effects. You should always talk to a doctor, pharmacist or qualified personnel before taking herbs or medicinal plants. Take the texts and information such as single orientation for subsequent verification contrast and medical professionals. World Topic assumes no liability in connection with the material on the web.