ANISE

ANISE :Licorice- Flavored Cough Remedy”

Cough Remedy, Digestion

Also Known As: Aniseed and Star Anise

HISTORY:

The herb Anise is known to be one of the worlds earliest perfume and smelling salt. With it’s rich licorice taste, Anise is used to make cough syrups, licorice and lozenges. The Romans¬† used Anise to bake cakes and desserts. So popular in medieval England as a medicine, perfume and spice that King Edward placed a tax on the purchase of Anise to repair the London Bridge.

PREPARATION:

For an infusion, crush one tablespoon of anise seeds per cup of boiling water. Steep for 10 to 20 minutes and then strain. Drink up to 3 cups daily.

USE: (Grow Your Own)

Anise are easy to grow. It’s smooth stem supports feathery leaves that divide into umbrella white and yellow cluster leaflets.¬† They grow up to two feet blooming in mid-summer and producing ribbed fruits in late summer. Plant seeds in well drained soil about 18 inches apart. Seeds will require a temperature of 70 degrees Fahrenheit to germinate. The germination process takes about two weeks. Begin harvesting the seeds when they have turned from green to a grayish brown. Cut the entire head of the flower before seed clusters break open. To prevent seeds from scattering, collect the flowers in a paper bag. Dry seeds on a cloth in a sunny location.

SAFETY:

Anise and star anise should not be confused with the Japanese anise, Illicium landeolatum. Be careful, it is poisonous. Anise is on the FDA’s list of herbs generally regarded as safe.