Aniseed

Pimpinella anisum

Dried Herb
Combine With
Combines well in equal quantities with fennel and dill seeds (the ingredients of the famous gripe water) for digestive problems, or alternatively ginger, peppermint or chamomile. Could also be mixed with thyme and mullein for coughs. Can be used in cooking to add a delicate aniseed flavour to fish and vegetable dishes.
Directions for Use
Approximately half of a teaspoon per mug of boiling water. Brew for 10 minutes and strain. Drink up to three times daily.
Precautions
Avoid in therapeutic doses in pregnancy, endometriosis and oestrogen-dependent cancers (such as most breast cancers). Seek advice if taking anti-coagulant therapy.
Notes on the Herb
The seeds of this delicate plant are well known as a fennel-like flavouring in cookery. They help to ease wind, colic, bloating, indigestion and nausea. In addition, they have a gentle relaxing expectorant action, making them useful for coughs and colds. Aniseed has traditionally been used to increase breast milk production, and to help with pain relief, such as in period pain. See also under tinctures and aromatic waters. Suitable for children.

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