Also called aniseed, this herb is a flowering plant in the family Apiaceae (carrot, celery, or parsley family).
This plant is native to the Eastern Mediterranean region, and Southwest Asia. It was first cultivated in Egypt and the Middle East and was brought across to Europe for its medicinal purposes.
It is used nowadays: to flavour liquor, culinary uses (mainly teas and confectionary), and in herbal medicine.



• Used to treat toothaches
• Aids breathing, relieves pain, and eases thirst
• It is an antispasmodic/Expectorant, meaning it treats involuntary muscle spasms and coughs (by helping bring up mucus and other material from the lungs, bronchi, and trachea)
• Decreases bloating and aids with digestion
• Also used to treat gas, colic, and rheumatism
• Is an antibacterial and antifungal
• Invokes an estrogenic effect which promotes breast milk production in nursing mothers
• Used as a diuretic to increase urine flow
• Is an appetite stimulant
• Is an aphrodisiac
• Has been used to treat migraines
• Alleviates lice, scabies and, psoriasis
• This herb also treats anxiety and nervousness
• Has also been used in the treatment of seizures, asthma, and insomnia
• Anise is a good source of iron, magnesium, calcium, manganese, zinc, potassium, and copper, and also B-complex vitamins which are essential to overall health



Pregnant women and young children should not use this herb unless told to do so by a doctor.
It can also cause allergic reactions and should not be used by people with skin conditions or allergies to pollen, celery, or carrots.
High doses of this herb can cause convulsions, narcosis, circulatory problems, and induce comas. Can also cause nausea, vomiting, seizures, paralysis, and lack of clarity
Users should take only as directed and avoid consuming high doses.


Kiara James