Aniseed (Saunf - Hindi), Anise burnet saxifrage

Pimpinella anisum

Physical Characteristics

Pimpinella anisum is a ANNUAL growing to 0.5 m (1ft 8in) by 0.2 m (0ft 8in). See above for USDA hardiness. It is hardy to UK zone 8 and is frost tender. It is in leaf from May to October, in flower in July, and the seeds ripen from August to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

S. Europe - Greece.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Condiment Tea Young leaves - raw or cooked[2, 14, 21, 37, 52]. The leaves have a sweet aniseed flavour, they are very refreshing to chew and are also nice as a flavouring in salads, puddings, soups, stews etc[183, K]. When adding to cooked dishes, only add the leaves for the last few minutes of the cooking or the flavour will be lost[K]. The aromatic seed is eaten raw or used as a flavouring in raw or cooked foods such as soups, pies, bread and cakes[2, 14, 20, 21, 27, 37, 244]. A distinctive sweet liquorice flavour[183], its use improves the body's ability to digest food[244]. The seed is harvested by cutting the whole plant when the seed is ripe. The plants are then kept in a warm, dry position for a week and then threshed to remove the seeds. Store the seeds in the dark in an airtight jar[244]. An essential oil from the seed is used as a food flavouring in sweets (especially aniseed balls) ice cream, chewing gum, pickles etc[57, 183, 238]. It is also often used to flavour alcoholic drinks such as pernod, ouzo and anisette[238, 244]. The leaves and the seeds can be brewed into a sweet liquorice-like tea[183].

Medicinal Uses

Antiseptic Antispasmodic Appetizer Aromatic Carminative Digestive Expectorant Galactogogue Pectoral Stimulant Stomachic Tonic Aniseed has a delicious sweet liquorice-like flavour and is a commonly used and very safe herbal remedy that is well suited for all age groups from children to the elderly. However, its use has declined in recent years with the advent of cheaper substitutes such as Illicium verrum and synthetic substances[238]. It is a particularly useful tonic to the whole digestive system and its antispasmodic and expectorant effects make it of value in the treatment of various respiratory problems[254]. The seed is the part used, generally in the form of an extracted essential oil[4]. The essential oil comprises 70 - 90% anethole, which has an observed oestrogenic effect whilst the seed is also mildly oestrogenic[254]. This effect may substantiate the herb's use as a stimulant of sexual drive and of breast-milk production[254]. The essential oil should not be used internally unless under professional supervision whilst the seeds are best not used medicinally by pregnant women, though normal culinary quantities are quite safe[254]. The seed is antiseptic, antispasmodic, aromatic, carminative, digestive, expectorant, pectoral, stimulant, stomachic and tonic[4, 9, 14, 20, 21, 46, 165, 201]. It is of great value when taken internally in the treatment of asthma, whooping couch, coughs and pectoral affections as well as digestive disorders such as wind, bloating, colic, nausea and indigestion[4, 254]. Externally it is used to treat infestations of lice, scabies and as a chest rub in cases of bronchial disorders[238]. A strong decoction of the seeds can be applied externally to swollen breasts or to stimulate the flow of milk[244]. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Pimpinella anisum for cough and bronchitis, fevers and colds, common cold, inflammation of the mouth and pharynx, dyspepsia, loss of appetite (see [302] for critics of commission E). Contraindicated in patients allergic to anise and anethol. Sensitization as an adverse effect observed rarely.

Known Hazards

None known