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Anise Uses and Plant Profile

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Anise, an aromatic, pungent seed, is an annual plant that is native to the Eastern Mediterranean and has been cultivated since 2000 BC.¹ There has been documented evidence of this plant’s culinary use and medicinal uses for the digestive, immune, and respiratory systems by various cultures since the Middle Ages. Most of anise’s action can be described by its classification as a “secretagogue”, an herb that stimulates the body to secrete fluids.² Medicinally, it is commonly used to address the common cold, cough, bronchitis, breast milk production, and fever.

Anise is well known for its culinary use but can be expensive, so it is commonly substituted with star anise because of its cheaper cost. Using anise in food and drinks is relatively common in several kinds of cuisines, including Eastern Mediterranean, Moroccan, Portuguese, Provençal (French), Scandinavian and Vietnamese.³ In herbalism, anise’s flavor can be used to balance harsh effects of plants with strong actions in the body, such as laxatives and cholagogues.⁴

Anise Uses and Plant Profile Summary

Botanical Name: Pimpinella anisum
Other Common Names: aniseed
Family: Apiaceeae
Parts Used: fruit (referred to as "seed")
Energetics: warming, drying
Taste: pungent, sweet
Plant Properties: aromatic, antimicrobial, antispasmodic, analgesic, antiseptic, anti-inflammatory, astringent, carminative, diaphoretic, diuretic, expectorant, galactagogue
Plant Uses: intestinal cramps, bloating, nausea, colic in infants, breast milk production, bad breath, in food and drink as a spice
Plant Preparations: tea, decoction, tincture, incense, essential oil, food

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Written by Rebecca Fils-Aime

Rebecca Fils-Aime is a community herbalist, socio-behavioral scientist, and a certified health and wellness coach. Her mission is to educate about plants that originate in or are commonly used across the African diaspora. She has a passion for using herbs in food as medicine, seasonal living, and accessible, bioregional herbalism.

Footnotes

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