Common Anise

Common Anise
Pimpinella anisum L.
Apiaceae Family

Description of Anise

Common anise is an annual herbaceous plant, 12–24 in (30–60 cm) tall. The root is taproot, slender, 8–20 in (20–50 cm) long. The stem is erect, branched at the top, slightly pubescent, with grooves. Leaves are alternate; lower leaves are petiolate, rounded-reniform, toothed, 0.8–2 in (2–5 cm) long; middle and upper leaves are pinnately dissected with narrow lobes. Flowers are small, white or yellowish, 0.04–0.08 in (1–2 mm), arranged in compound umbels 0.8–2.4 in (2–6 cm) in diameter. The fruit is a schizocarp, egg-shaped or pear-shaped, 0.12–0.2 in (3–5 mm), gray-green, with a ribbed surface and strong spicy aroma. Flowering occurs in June–July, fruiting in August–September. Propagated by seeds. Cultivars: ‘Albi’, ‘Enza’, ‘Syrian’.

 

Distribution and Ecology of Anise

Common anise originates from the Eastern Mediterranean and Western Asia, cultivated for over 2,000 years. It is grown in the Mediterranean, Central Asia, India, Southern Europe, Latin America, and parts of North America and Australia. It prefers loose, fertile, well-drained soils (pH 6.0–7.0) with 8–10 hours of sunlight. Optimal growth temperature is 68–77°F (20–25°C); it cannot tolerate frost below 23°F (-5°C). Yield: 0.8–1.5 tons/ha (seeds). Care includes irrigation (2.6–4 gal/m² or 10–15 L/m² every 5–7 days), nitrogen-phosphorus fertilization (0.7–1 oz/m² or 20–30 g/m²), weeding, and protection against aphids and umbel moths. Propagated by seeds (sown in April–May, 0.8–1.2 in or 2–3 cm deep). Anise improves soil in crop rotation but is sensitive to monoculture. It is not invasive.

 

Raw Materials from Anise

Raw materials include seeds (fruits, fructus Anisi), essential oil (oleum Anisi), and leaves. Seeds are harvested in August–September when umbels turn brown, dried at 86–104°F (30–40°C) in a 0.8–1.2 in (2–3 cm) layer (yield 20–25%). Essential oil is extracted by steam distillation from seeds (yield 2–3%). Leaves are collected in June–July, dried in shade (yield 15–20%). Quality standards: seeds gray-green, moisture <12%, free of mold, organic/mineral impurities <0.5%, total ash <8%, essential oil content >2%; oil transparent, yellowish, with characteristic aroma; leaves green, without darkening. Store seeds and leaves in cloth bags (1–2 years), oil in dark glass vials (2 years). Seeds and oil have a spicy, sweetish aroma; seeds have a sharp, spicy taste.

 

Chemical Composition of Anise

Seeds contain essential oil (2–6%, anethole 80–90%, methyl chavicol, anise aldehyde), fatty oil (10–20%, oleic and linoleic acids), proteins (15–18%), carbohydrates (35–40%), flavonoids (quercetin, rutin), coumarins, phenolic acids (caffeic, chlorogenic), minerals (potassium, calcium, magnesium, iron), and vitamins (C, B1, B2). Essential oil includes anethole (main component), estragole, limonene, and pinene. Leaves contain flavonoids, tannins (3–5%), vitamin C (up to 50 mg/100 g), and essential oil (0.1–0.2%). Seed calories: 330–350 kcal/100 g.

 

Uses and Benefits of Anise

Anise seeds have expectorant, antispasmodic, carminative, antiseptic, laxative, and sedative effects due to anethole and essential oil. They are used in traditional remedies for cough, bronchitis, tracheitis, flatulence, colic, constipation, gastritis, loss of appetite, and dysmenorrhea. Essential oil is used in inhalations for respiratory conditions, stress relief, and improved sleep. Leaf infusions have anti-inflammatory and mild diuretic effects, used for stomatitis, gingivitis, and cystitis. Anise may support lactation in nursing mothers, improve digestion, and relieve intestinal spasms. Externally, the oil is used in massage for muscle pain and in cosmetics for skin care. Consult a healthcare professional before medicinal use.

 

Precautions for Using Anise

Seed infusions or decoctions (>6.8 oz or 200 ml/day) may cause allergic reactions or stomach irritation. Essential oil in doses >0.17 oz (5 ml/day) internally or undiluted externally may cause dermatitis, nausea, or dizziness. Prolonged use (>2 months) may disrupt hormonal balance due to anethole’s estrogen-like effects. Store seeds at <12% humidity to prevent mold. Limit children under 3 to 0.34 oz (10 ml/day) of infusions. Do not combine with hormonal medications without medical consultation.

 

Contraindications for Using Anise

Anise is contraindicated for allergies to Apiaceae, peptic ulcers, acute gastritis, pancreatitis, pregnancy (due to anethole’s estrogen-like effects), and children under 1 year. External use of essential oil is prohibited for eczema, psoriasis, or open wounds. Avoid combining with anticoagulants or hormonal medications without medical consultation.

 

Medicinal Recipes with Anise

1. Seed infusion for cough. Steep 0.35 oz (10 g) seeds in 6.8 oz (200 ml) boiling water for 30 minutes, drink 1.7 oz (50 ml) 3 times daily before meals for 7 days.
2. Leaf decoction for stomatitis. Boil 0.53 oz (15 g) leaves in 6.8 oz (200 ml) water for 5 minutes, gargle 3–4 times daily for 5 days.
3. Tea for lactation. Steep 0.18 oz (5 g) seeds in 6.8 oz (200 ml) boiling water for 15 minutes, drink 3.4 oz (100 ml) twice daily for 10 days.
4. Inhalation for bronchitis. Add 3–5 drops of essential oil to 34 oz (1 L) hot water, inhale steam for 10 minutes once daily for 5 days.
5. Infusion for flatulence. Steep 0.35 oz (10 g) anise seeds and 0.35 oz (10 g) fennel in 10.1 oz (300 ml) boiling water for 1 hour, drink 3.4 oz (100 ml) 3 times daily for 7 days.

 

Cosmetic Uses of Anise

Anise essential oil is used in cosmetics for its antiseptic and toning properties, improving skin and hair health.

1. Face mask. Mix 0.17 oz (5 ml) anise essential oil with 0.34 oz (10 ml) olive oil, apply to face for 10 minutes, rinse, once weekly.
2. Hair rinse. Steep 0.35 oz (10 g) seeds in 17 oz (500 ml) boiling water for 1 hour, use after washing hair, twice weekly.
3. Massage oil. Mix 0.17 oz (5 ml) anise essential oil with 0.68 oz (20 ml) almond oil, use for massage, once weekly.
4. Skin scrub. Mix 0.35 oz (10 g) ground seeds with 0.35 oz (10 ml) honey, massage skin for 5 minutes, rinse, once weekly.

 

Culinary Uses of Anise

Anise seeds are used as a spice in baking, beverages, and sauces; leaves are used in salads. Store seeds at 32–41°F (0–5°C) for up to 2 years.

1. Anise tea. Steep 0.18 oz (5 g) seeds in 6.8 oz (200 ml) boiling water for 10 minutes, add honey, serve warm.
2. Anise cookies. Add 0.18 oz (5 g) ground seeds to dough (7 oz or 200 g flour, 3.5 oz or 100 g sugar, 3.5 oz or 100 g butter), bake at 356°F (180°C) for 15 minutes.
3. Salad with anise leaves. Mix 0.7 oz (20 g) leaves with 1.8 oz (50 g) cucumbers, 1.8 oz (50 g) tomatoes, 0.34 oz (10 ml) olive oil, and salt.
4. Anise tincture. Steep 0.7 oz (20 g) seeds in 17 oz (500 ml) vodka for 2 weeks, drink 0.34 oz (10 ml) diluted with water.

 

Other Uses of Anise

Anise is used in perfumery and pharmaceuticals (syrups, lozenges). Essential oil is used in aroma diffusers for relaxation. The plant attracts bees, aiding pollination.