Characteristics of Anise

The plant anise (aniseed - Pimpinella anisum) belongs to the Apiaceae family (Apiaceae), among aromatic plants and is cultivated for its fragrant seeds. It originates from Egypt, Western Asia and the Eastern Mediterranean. It is a wild-growing plant (like oregano, nettle, marjoram) and in Greece it grows mainly on the islands. The plant reaches about 90 centimeters in height, with large, dark green leaves at its base, while at the top there are small leaves and white flowers, which bloom from June to August. It is resistant to drought and high temperatures, but vulnerable to cold.

The fruit is harvested in July and used in baking, confectionery, winemaking (it is added to tsipouro as an aromatic) and in herbal medicine.

Its many medicinal benefits have been known since antiquity. It fights colds, helps people with respiratory conditions, is a source of vitamins (A, B, C) and trace elements (calcium, iron). In addition, it has anxiolytic and calming properties.

History of Anise

Anise is estimated to have been cultivated and used since 1,500 BC.       The ancient Egyptians knew the benefits of the plant and considered it an analgesic and diuretic, while it was part of sacred rituals in combination with other herbs.

In ancient Greece, the aromatic fruits of the plant were considered valuable because of their many medicinal properties. They believed it acted as an analgesic and eased breathing in cases of congestion. Anise was also used as a remedy for colds, a practice supported by Hippocrates, who prepared “anise wine”, a recipe that contained wine, water and anise.

This recipe also reached Rome, where it became known as “Hippocrates’ wine” and was drunk to aid digestion.

During the Middle Ages, anise spread throughout Europe and other cultures began adding it as a flavoring in cooking. Today, anise is widely added to mixtures of herbs or seeds to treat bloating, in combination with fennel, dill, coriander and cumin.

Ingredients

Essential anise oil from the seeds of the plant obtained by cold pressing.

Chemical composition of anise essential oil

80%-90% trans-anethole, estragole, g-hymachalen, para-anisaldehyde methyl cavicol. (E)- methyleugenol, a-cuparene, a-himachalene, b-bisabolene, p-anisaldehyde, cis-anethole.

Instructions for use

- Combine anise essential oil with eucalyptus in a burner to relieve congestion.

- For relief from intestinal bloating and abdominal pain, add 1 drop of anise essential oil to an infusion made by boiling fennel, coriander and cumin seeds.

- Add 5 drops of anise essential oil to a warm bath to help relieve joint pain.

- Used in perfumery, candle making and soap making.

- Body mist: in 100 ml of water add 4 drops of anise essential oil and 4 drops of mastic oil, shake well before use and spray on the body for a natural fragrance.

- Combines well with eucalyptus essential oil, rosemary and peppermint essential oil, mandarin, cedar, fennel, coriander.

Chinese medicine

Anise is known in TCM as Da Xui Xang and has been used for centuries to move Qi, the vital energy, to dispel cold, relieve menstrual cramps, ease arthritic pain, intestinal bloating and indigestion.

Anise essential oil combined with almond oil is applied to specific acupressure points to enhance digestion in the stomach and intestines.

Useful tips

- The use of essential oils should be avoided during pregnancy, breastfeeding and by young children.
- Avoid direct contact with skin, eyes and mouth.
- Always use essential oils diluted in a carrier oil or other medium.