Pimpinella anisum

Common names: Aniseed, Anise

Family: Apiaceae

Parts used: Seeds

Habitat: A short-lived annual growing up to 60cm, native to North Africa and some Mediterranean islands. Cultivated widely in light, rich weed-free soils.

Constituents: Essential oil (2-4%) mainly anethole. Flavonoids including rutin, quercetin, apigenin, luteolin and others. Coumarins including bergapten. Fatty oil (8-11%), phenylpropanoid glycosides, choline, protein. Vitamins B, and E; potassium, calcium, iron, sulphur and magnesium.

Actions: Expectorant, Carminative, Spasmolytic, Parasiticide

History and Folklore: A long history of culinary use and in the production of liqueurs alongside widespread traditional medicinal use. More esoteric uses include: the addition of aniseed oil capsules in bearings of steam locomotives to produce a distinctive smell upon overheating, and as a sweet smelling lure in fishing. 

Traditional and current uses:

• Dry, hard coughs
• Pertussis
• Infantile catarrh
• Bronchial catarrh
• Asthma
• Tracheitis with persistent cough
• Flatulence
• Colic, especially in children due to the sweet taste
• Cramps
• To ease griping alongside strong laxatives

Disclaimer: The information on this website is provided for educational use only, and is not intended as a replacement for the services of a qualified medical herbalist, doctor or licensed health practitioner. The information contained herein is not diagnostic, always consult a medical health professional before embarking on a treatment programme. Max Drake Medical Herbalist disclaims any liability, loss, injury or damage incurred as a consequence of the use and application of the advice given herein.