Anason

Anise seeds contain a volatile oil composed of anethole, methyl chavicol, ketones, acetic aldehydes, choline, proteins, lipids, starch, sugars and minerals.

For medicinal purposes, the dried fruits are used because they have a galactogogic, carminative and expectorant effect.

Anise is also frequently used in cooking to flavour dishes.

For internal use:the fruits – are recommended for stimulating milk secretion, bronchitis, combating pinworms, flatulence, gastric dyspeptic syndrome, abdominal colic (recommended for both infants and young children), stimulating digestion, appetite and pancreatic functions, and have a calming and pleasant effect on the throat, pharynx and vocal cords – in the form of an infusion.

For external use: fruits – used in scabies, pediculosis, psoriasis, in the form of compresses with infusion.

It is not recommended in cases of hyperestrogenism (excess oestrogen hormones) or hypersensitivity to this plant, in cases of hyperacid gastritis, ulcers and enterocolitis.

Overdose leads to states of excitability manifested by euphoria, visual and sleep disturbances, motor and mental excitement, depression, and irritation of the digestive mucosa.

It is not recommended during pregnancy, but it can be consumed throughout breastfeeding.

Pour 200 ml of boiling water over 1/2 - 1 teaspoon of the plant and leave covered for 10 - 15 minutes, then strain.

For infants: pour 100 ml of boiling water over a teaspoonful of the plant and leave to steep for 10-15 minutes, then strain.

You can drink 2-3 cups of tea per day. For infants, administer as needed, up to 6 teaspoons per day.

The treatment can last 2-4 weeks. After a break of at least 2 weeks, the treatment can be resumed if necessary.

There are also fennel, aniseed and caraway teas, which can help you feel relaxed and carefree in any situation and get rid of bloating.

Ingredients: 40% fennel, 30% anise, 20% caraway, lemon balm.

Directions: Pour 200 ml of boiling water over a tea bag and let it steep for 5-10 minutes.

Star anise has been used as a spice for about 500 years. Previously, it was mainly used as incense or for medicinal purposes, but it is now used to flavour aromatic and savoury dishes. The sweet, warm and slightly bitter aroma of star anise is reminiscent of liquorice, anise and fennel. The dried follicles at the tip of each star-shaped fruit are used as a spice. Star anise is used in ground form, in a five-spice powder.

Star anise is a spice for savoury dishes such as fish and meat, sauces and soups, but also sweet dishes such as jams, desserts, compotes, teas, festive cakes and pastries. Its aroma can be quite strong and really comes out when combined with liquorice, fennel, galangal, cinnamon, orange or chilli. Star anise does not lose its aroma, so it can be stored on the spice rack for years without deteriorating.