Anise

A plant originally from the Middle East that is cultivated particularly in the Mediterranean basin.

The fruits are harvested after flowering. It is used for its aromatic properties since the Pharaonic period, for different uses.

It is now widely used as a spice and condiment. Its pronounced taste of licorice makes it replaces it in most sweets called "licorice". It is also the basis of alcoholic beverages such as pastis or ouzo greek.

Not to be confused with star anise

The star anise is actually the Badiane (Illicium verum), a plant originating in China. It possesses some of the properties of green anise, but is of a more delicate use. This plant, which may be toxic at certain doses, should be used only under the supervision of a herbalist or natural health specialist.

The green anise contains polysaccharides, flavonoids and E-anethol, an essential oil facilitating digestion. It also contains creosol and alpha-pinene, chemicals that promote expectoration.

According to the herbalist Maurice Mességué, green anise stimulates all functions of the body, activates the secretions, supports the heart, amplifies the respiratory exchanges, strengthens the body's defenses against infections and increases the efficiency of the nerve cells .

The French naturopath Raymond Dextreit also recommends against difficult menstruation.

Properties:

In herbalism it is particularly appreciated for its carminative and digestive properties, but also antispasmodic and it promotes the expectoration in the treatment of the cough.
The anis favors the rise of milk in women who have just given birth.

Anis is useful in cases of:

- Slow or difficult digestion
- Bloating
- Eructations
- Flatulence and intestinal gas
- Various cough (bronchitis, cold, asthma)
- Stimulate the immune system