Anise

Anise, Anisum Vulgare, Pimpinella Anisum

 

Anise has been cultivated for a long time, it is not known in the wild. Due to the long sprouting period, slow growth in the first half of the growing season, short stature and lodging, anise is often oppressed by weeds, therefore it should be placed in relatively clean areas after winter, and also early row crops: legumes and maize for silage. No anise should be sown after sunflower, millet, coriander

 

This is an annual plant of the Umbelliferae family. up to 60 cm. The root is thin, spindle-shaped. Stem erect, round, furrowed, slightly branched in the upper part, tall 25-60 cm, with short soft hairs.

 

Simple pinnate, basal petiolate, ovate or oblong, lobed, pointed at the end. Flowers are white, five-membered, small, and collected in large complex umbrellas up to 6 cm in diameter.

 

Fruits serve as medicinal raw materials. Prepare them in August – September, when the first umbrellas turn brown. dried outdoors or in a dryer at a temperature of 50-60 °С. Store in a closed container for 3 years.

 

The fruits contain essential oil, the main part of which is anethole, which has a specific aroma, as well as much fatty oil.
Anise preparations have anti-inflammatory, moderately diuretic, expectorant, and bactericidal action, able to relax the smooth muscles of the internal organs. Anise is a bactericidal plant that kills lice, bumblebees, moths, bedbugs, scabies mites and cockroaches.

 

Used internally for inflammation of the mucous membrane upper respiratory tract (laryngitis, tracheitis, bronchitis), cough with sputum difficult to separate, inflammation of the lungs, inflammatory diseases and spasms of the intestines, inflammation of kidneys and bladder, sand in the urinary tract, with the swelling of the abdomen, to stimulate the secretory function of the liver and pancreas, as well as increased milk secretion in nursing mothers.

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