Species of the genus Fennel, family - Umbelliferae. Another popular name is dill and Voloshsky. His popularity was great in Ancient Greece and among the Romans, who suggested that the smell of fennel made a person strong, could ward off evil spirits and kill fleas, as well as freshen the air.
Fennel fruits have a sweetish taste and pleasant smell. The seeds are small, oval, greenish-brown in color. The Puritans often chewed them during meetings, calling fennel "seed of meetings."
Fennel: description
Fennel is a perennial herbaceous plant. Height - from 90 to 200 cm. In appearance it resembles dill, and in taste and aroma it is similar to anise, only sweeter.
The fennel stem is straight, branched with a blue bloom. The leaves are pinnate with thread-like lobules. The flowers are placed at the very top, looking like complex flat umbrellas. The flowering time of the plant is July-August. It begins to bear fruit in late summer.
The fruit is a naked, almost cylindrical bifid caryopsis, which splits into two semi-fruits, the length of which is 4-10 mm, the width is 3 mm. The color of fennel seeds is greenish-brown. The smell is specific and strong.
What is fennel rich in?
Synonym: pharmaceutical dill. The fruit contains a large number of essential oil (3-6%), which contains up to 60% anethole and proteins. Fatty oil consists of petroselinic (60%), oleic (22%) and other acids.
Fennel grass is rich in glycosides, it contains ascorbic acid, carotene, minerals and B vitamins.
Fruits and contraindications
Thanks to elements such as magnesium, potassium, calcium, iron and others, the plant has a variety of beneficial features. It may act as a diuretic. The herb and fennel fruits are capable of performing a disinfectant and antispasmodic function. These properties manifest themselves so mildly during treatment that dill preparations are prescribed even to infants for flatulence. The dose for very young children should be prescribed by a doctor.
Fennel fruits are a good expectorant. They tend to have a beneficial effect on nervous system, calming her down during severe stress and aggressive behavior. Reviews about this gift of nature from traditional healers, doctors and ordinary people are only positive, but on condition correct application plants.
Application in official medicine
Official medicine often uses products that include fennel. This includes tinctures and medicinal teas, which have proven themselves to be good in the following cases:
- in the treatment of respiratory diseases;
- to normalize digestion;
- for the treatment of heart and vascular diseases;
- to improve the taste of other medicines.
The herb and fennel fruit are an antibacterial agent. “Dill water” has long been known to women; they gave it to babies for spastic colitis and flatulence. Such water can increase the secretion of glands and regulate intestinal motor function.
Official medicine includes fennel fruits in anti-asthma preparations, the beneficial properties of which are very noticeable in them. The drug “Anetin” is obtained from it, where the entire amount of beneficial substances of the plant is used. The drug is widely used in therapy in the treatment of heart failure and spastic colitis.
Features of the use of fennel fruits in folk medicine
Even Hippocrates and Avicenna recognized the healing properties of dill. The fruits, which were found in homeopathy and partly in official medicine, are now also highly valued by traditional medicine. The power of this plant is in demand in various cases.
Fennel is good for bloating, menstrual pain, inflammatory processes eyes, for the treatment of diseases of the liver and biliary tract, as an antispasmodic in the treatment of asthmatic attacks and whooping cough, for headaches due to poor digestion.
You can defeat neurasthenia by steaming with a fennel broom or using this plant in the form of an infusion.
Traditional recipes for fennel remedies
Most often in the practice of traditional medicine, fennel fruits are taken for the preparation of medicinal preparations, the use of which is very widespread. The easiest way is to make an infusion at home. This is 2 teaspoons of crushed raw materials, poured a glass of boiling water and left for 10 minutes. Strained remedy Take 50-100 ml warm three times a day before meals. It is very good. A similarly prepared infusion, with only half a liter of water and a tablespoon of fennel, has proven itself well in the treatment of respiratory diseases.
Here are some more traditional medicine recipes. To treat indigestion, a mixture of medicinal plants is prepared: fennel and caraway fruits - 10 g each, peppermint, navel flowers and lemon balm leaves - 20 g, 15 g each, wormwood herb - 5 g. All ingredients must be crushed and mixed, then Brew one teaspoon of the mixture with a cup of boiling water. Drink three to four cups per day. You need to take it until complete recovery.
Recipe for improving lactation in nursing women. Grind:
- sprouted barley seeds;
- the entire above-ground part of oats;
- hops (cones);
- galega (flowers);
- fenugreek (seeds);
- dill;
- anise;
- caraway.
Everything is taken in equal parts. Brew two tablespoons of the mixture with 0.5 liters of boiling water. To be effective, you need to drink about 1.5 liters of infusion per day.
Recipe for spasm relief. Pour a glass of boiling water over a teaspoon of a medicinal mixture consisting of fennel seeds, anise, linden and poppy flowers, taken in equal parts. Strain after 10 minutes and drink the day before, adding honey.
Fennel for weight loss
It has been used for weight loss since the time of Hippocrates. Fennel fruits are especially valuable. This plant has many qualities due to which it is considered indispensable during weight loss. Fennel helps calm hunger, reduces sugar cravings, and speeds up metabolism. To overcome increased appetite, you just need to chew the seeds of the plant - and the desire to deviate from the diet will immediately disappear.
To get rid of extra pounds, tea containing fennel (fruit) is very useful. Instructions for preparation and use are as follows. Pour 750 ml of boiling water over two teaspoons of nettle and one teaspoon of fennel fruit, keep on low heat for 15 minutes and leave covered for another 15 minutes. Drink one glass of this decoction during the day in four doses, drink before meals.
Next recipe. Grind fennel fruits, mint leaves, linden and chamomile flowers and mix. Pour a teaspoon of the medicinal mixture into a glass (200 ml) of boiling water and leave for 20 minutes. Drink the infusion at one time. You need to do this for a week. This remedy will help you feel better during your diet, calm your nerves and reduce your appetite.
You won’t be able to lose weight by taking fennel itself; it can only be an assistant during diets, relieve excessive appetite and awaken a dormant metabolism.
How is fennel used in cooking?
Fennel is valuable not only as a medicine, but also as a spice that can give dishes a unique, special taste and specific aroma. Fennel is valued in cooking all over the world. Pharmaceutical dill is added to soups, salads, appetizers, and independent dishes are prepared from it. During harvesting, fennel seeds are dried, crushed, and then used as a seasoning for fish and meat. They make delicious tea.
Green fennel fruits are also suitable for consumption. They are added to veal, lamb and fish dishes.
Fennel fruits: contraindications
The main contraindication is fennel intolerance and hypersensitivity, when a person may experience dizziness and nausea just from the smell of the plant.
Excessive consumption of fennel for people with epilepsy is very dangerous. This can be fatal. Pregnant women and nursing mothers are recommended to use it only with the permission of a doctor.
Fennel fruits have the same medical uses as anise - they are also prescribed as a stomachic and expectorant. “Dill water” is especially popular as a carminative for a swollen tummy in very young children. Fennel fruits taste sweet, their smell resembles anise, and essential fennel oil, obtained by steam distilling the fruits, contains the same component - anethole.
The amount of anethole is less than that of anise, and therefore the oil is liquid at room temperature. Common fennel, or fennel, - Foeniculum vulgare Mill, also belongs to the umbrella family - Umbelliferae. This is a perennial herbaceous plant, which, however, is cultivated in Russia as a biennial winter crop. 
The stem has a bluish coating, is branched, about 1 m high. All leaves are vaginal, the lower ones are petiolate, repeatedly pinnately dissected into narrow linear lobules; the upper ones are almost sessile. Inflorescences are complex umbrellas located at the top of the stem and branches. The flowers are small, yellow, the fruits are bifid caryopses. Blooms in July - August, bears fruit in September.
Fennel is sometimes found wild in the Caucasus. But for industrial needs, it is cultivated in small areas in the southwestern part of Ukraine and in the Krasnodar region; further north it ripens poorly. The fruits are oblong in shape and, when ripe, easily split into two semi-fruits, each with five prominent longitudinal ribs and six oil-bearing tubules.
Used, like anise, as a cough suppressant, as a carminative and as a digestive aid. 1-2 teaspoons of crushed fruits are brewed as tea with one glass of boiling water; After cooling, drink one tablespoon several times a day.
Along with anise, it is included in laxative tea (No. 68), sedative tea (No. 70, 71), carminative tea (M° 7, 8, 10), chest tea (No. 21), choleretic tea (No. 28). “Dill water” is prepared from the essential oil, which is drunk one teaspoon several times a day.
The spice anise, used both in cooking and for treatment, is worthy of special attention.
The anise plant, also known as anise hippopotamus, is not a tree or shrub, but a small herb of the Umbelliferae family. It grows for only 1 year and then requires new planting. To the description of ordinary anise, one should also add its appearance: it is a low plant, no more than 60 cm, with erect stems.
At the top there are more branches, and each stem ends with an armful of umbrellas, which contain anise seeds after flowering. The flowers themselves have a white tint. Anise roots are thin, branching, and go relatively shallow into the ground. This is what anise looks like!
Bedrenets begins to bloom in early June. The smell of anise is spicy, sweetish, and quite pleasant. The whole process lasts about 1-1.5 months, after which the spicy ones can be collected. Most often it is the fruits of the plant that are used in cooking and for the preparation of medicinal potions, less often the grass, but the roots are not used at all.
It is believed that the homeland of anise is Middle Asia and the southern Mediterranean. Now there are many more places where common anise grows: as medicinal plant and its spices are cultivated in Egypt, southern Europe, and some regions of Asia. Even in Russia, spices such as anise are cultivated in the southern regions.
Quite often, the spice anise is confused with cumin, and there are reasons for this: the seeds of the two plants look approximately the same. Cumin is sometimes even called “wild anise”; they have the same stripes on the very top of the peel, but the taste, color and size of the seasonings are different.
The fruits of anise are smaller, while those of caraway seeds are more elongated and curved. The purposes for using dried seeds also differ. Caraway has a more pleasant, tasty aroma, suitable for baking and other dishes; anise is more spicy and is more often used for preparing various tinctures, vodka, spicy salads and main courses with meat. Anise herb is also often used.
However, these two plants belong to the same group - umbrella plants. Fennel also falls into this category. This plant is very similar to striped anise, but is used for other medicinal purposes (mostly to restore the liver). And anise root is less popular than the use of its “brother” fennel in cooking and medicine. In general, these three types of grains are similar to each other both in aroma and in taste. healing properties, and even in biochemical composition.
The main beneficial properties of the spice
Anise has many positive properties, but most often it is used as a disinfectant and expectorant for pathologies of the lungs and bronchi, as well as:
- to strengthen digestion and improve gastric secretion;
- helps the outflow of bile and has a laxative effect;
- eliminates headaches and muscle spasms during menstruation;
- restores the body's strength after illness;
- tones the nervous system and relieves depression, while simultaneously improving night sleep.
In addition to general strengthening properties, the fruits of the common anise can boast of other effects. Thus, the seeds cope wonderfully with any colds, and are also suitable for the treatment of some gynecological pathologies.
Natural preparations, decoctions, syrups, oils and drops improve the condition of people with anorexia or other digestive disorders. The product treats constipation and flatulence, and also regulates the condition of various poisonings.
Common anise, prepared at home, helps relieve spasms of the intestines, bladder, heals urolithiasis and even helps with various hepatitis.
If there is a lack of milk in a nursing mother, the seeds help well.
Dishes with anise
In cooking, berenets is used for a variety of purposes; its sweetish taste and smell, as well as its neutral color, have found their place in industrial production: confectionery, bakery, and vodka products. However, at home, tart anise seeds are used somewhat less frequently. Here are other ways to use the spice:
- preservation of products from berries, fruits, dried fruits, nuts and honey;
- dried and fresh anise is used for preparing first and second courses;
- Anise seeds have earned particular popularity for their taste and color in the preparation of drinks (jelly, tea, kvass);
- the greens go perfectly with the taste of apples; there is even a variety of this fruit called that;
- young umbrellas of anise are often used to prepare borscht, soups and vegetable broths;
- the original mixture of anise, bay leaf and cinnamon is suitable for meat broths and aspic;
- The taste and color qualities of the spice are widely used in the preparation of alcoholic beverages - beer, mash, liqueurs.
In addition to all this, there are several tricks that will help make dishes more piquant and attractive, and all guests who try the culinary creations will definitely ask for the recipe:
- if you add fennel and anise to canned cucumbers or tomatoes, you get an incredibly tasty combination, you can also add Bay leaf and coriander;
- It happens that anise is sold in ground form, but such seeds lose almost all their charm, taste, color and aroma;
- 1 shot glass added to the fish soup will make the dish incredibly tasty and aromatic;
- you can prepare rye-wheat flatbreads with the addition of hand-ground anise seeds;
- anise syrup in combination with ground cinnamon will give the meat an amazing taste, just roll the pieces in this sweetness, add flour and lightly fry them;
- seeds with cottage cheese and baked apples, ground into a paste, suitable for spreading on a loaf;
- If you add the fruit to fish, you get a flavorful Mediterranean dish.
It wouldn't hurt to be creative in using this amazing spice. Try adding a little fruit to different dishes, and the result will simply amaze you every time!
Healthy and tasty recipes
1. A decoction of anise seeds, prepared from 1 tbsp. l. and a glass of boiling water, it is used as a universal remedy for various pathologies, and you can also prepare an amazing one that will eliminate respiratory diseases:
- 1 tsp. brew with a glass of water;
- leave for 30 minutes;
- filter and take a quarter glass up to 3 times a day (before meals).
2. There are more simple recipes from herbs, spices that are useful for the everyday menu. Although anise herb contains slightly less useful substances, it will still help improve health in this form. For example, interesting recipe with greens:
- 20 g of green onions and parsley are added to 15 g of dill;
- take as much as 50 g of young anise (leaves);
- season with mayonnaise, pepper and salt.
3. You can prepare a real summer vegetable salad: for 10 radishes, chop 2 cucumbers. To this splendor add 40 g of lettuce and the same amount of hard cheese. Instead of greens, take 2 tsp. spice grains. Season with salt and vegetable oil.
Regular use of various spices, including berenets, has a positive effect on the health of any person. And if you use the beneficial properties of each plant wisely, you can completely forget about various diseases and pathologies.
To the question, Anise and Dill are the same thing in my opinion, so why different names? given by the author Opportunist the best answer is Only a person can ask such a question
having never seen both plants live.)
Completely different and not interchangeable plants.
Perhaps both are umbrella ones, but this does not mean that they are the same thing.
They are not similar in taste, smell, or purpose.
They even differ in appearance.
Different flowers, different leaves, different growing seasons.
Anise is earlier ripening, blooms with white umbrellas,
the leaves are not so graceful,
but it fades faster.
DILL
ANISE 
Answer from Outgrowth[guru]
Generally different things! And they smell different. They are from only one family - Umbellaceae. Hogweed from the same family! Compare dill with it!
Answer from Hellishly Evil Nekr[guru]
These are different types of plants.
Dill (lat. Anethum) is a monotypic genus of short-lived annual herbaceous plants of the Apiaceae family. The only species is Dill, or Dill (Anethum graveolens).
It grows wild in Asia Minor, North Africa, Iran, and the Himalayas. As cultivated and weed- everywhere on all continents.
For successful cultivation, a warm or hot summer and plenty of sunlight; even a little shade will significantly reduce the yield. Rich, well-loose soil is also desirable. Seeds are viable for 3-10 years. Plants grown for seed for later planting should not be placed near fennel, as the two species may produce hybrids.
Botanical description
The stem is single, straight, branched or almost simple, 40-120 cm high, finely grooved, pubescent, dark green, branched in the upper part, curved between the branches.
The leaves are three to four pinnate, ovate, the lobules of the last order are linear-filamentous or bristly. The lower leaves are on petioles expanded into an oblong sheath 1.5-2 cm long; upper leaves sessile, vaginal.
The umbrellas are large, up to 15 cm in diameter, with 20-50 rays. The flowers are collected in small umbels with a diameter of 2-9 cm. The calyx teeth are short; petals are yellow; subcolumn light yellow, cushion-shaped; the columns are very short, straight during flowering, later bent; the stigma is club-shaped, capitate.
The seeds are ovoid or broadly elliptical, 3-5 mm in length and 1.5-3.5 mm in thickness.
Blooms in June - July. The fruits ripen in July - August.
Common anise, or Anise thigh (lat. Pimpinella anísum) is an annual herbaceous plant, spice; species of the genus Bedrenets (Pimpinella) of the Umbrella family (Apiaceae).
Spreading
The homeland is not known with certainty, many believe it is the Mediterranean or the Middle East. Some authors (Decandolle, Calestani, etc.) consider Anisum creticum to be the wild ancestor.
Grown for seed throughout Southern Europe and Egypt. In Russia, anise grows as cultivated plant on large areas, mainly in Voronezh, Belgorod, Kursk regions, in smaller sizes - in the Krasnodar region.
An annual, thin and short pubescent plant. The root is thin, spindle-shaped, taproot. The stem is up to 30-50 cm high, erect, rounded, grooved, branched in the upper part.
The basal and lower stem leaves are long-petiolate, rounded-reniform, entire, incised-toothed or lobed, or of three rounded-heart-shaped leaves, two on short ones, the final one on a longer petiole. The middle leaves have back-wedge-shaped, often two-lobed lateral leaves and a three-lobed terminal one. The upper ones are sessile on a narrow vagina, double- or triple-pinnate with linear-lanceolate lobules; the uppermost ones are tripartite or solid.
The flowers are small, five-membered, inconspicuous, collected at the ends of the branches in complex umbels 2.5-6 cm in diameter, with 7-15 short, scattered, pubescent rays. The involucre is absent or unifoliate, the involucre leaves are thread-like, including one or several. The petals are white, about 1.5 mm long, ciliated at the edges and short bristly-pubescent on the back, with the apex curved inward.
The fruit is two-seeded, broadly cordate-ovate, ovoid or obverse pear-shaped, 3-5 mm long, somewhat laterally compressed, with slightly protruding dorsal ribs.
Blooms in June - July, bears fruit in August.
In the article we discuss anise. You will learn what properties the plant has, how to properly collect, prepare and use anise fruits, what contraindications there are for it, and also how anise differs from cumin, star anise and fennel.
Common anise or aniseed anise is a spicy annual herbaceous plant. Anise is popularly called Sweet Cumin, Bread Seed or Ganus. The Latin name for anise is Anisum vulgare (Pimpinella anisum). Anise is cultivated as a flavoring and aromatic seasoning and to obtain medicinal raw materials.
What does it look like
Appearance common anise. Common anise is an erect, short and thinly spaced-pubescent plant up to 50-60 cm high. The upper part of the plant is branched, the stem is furrowed and rounded. The root part of the plant is thin, spindle-shaped.
The upper leaves of anise are pinnate with linear-lanceolate lobes. In the middle part of the plant the leaves are two- and three-lobed, back-wedge-shaped. In the basal part there are long-petiolate, whole, lobed, incised-toothed or rounded-heart-shaped leaves.
Anise inflorescences have the shape of a complex umbrella. During the flowering period they are covered with small, inconspicuous flowers with white ciliated petals about 1.5 mm long.
The anise fruit is a two-seed, heart-shaped, ovoid and obverse pear-shaped, gray-greenish or brownish-gray in color, 3 to 5 mm long.
Where does it grow
Anise is very rarely found growing wild. Industrial cultivation of the plant is carried out in Mexico, Egypt, Asia Minor and Southern Europe. In Russia, anise berednets is grown mainly in Kursk, Belgorod, Voronezh regions and in the Krasnodar region.
Anise is also grown on summer cottages in central and southern Russia as a cultivated plant for food consumption and for obtaining medicinal raw materials.
Anise fruit
The fruits of anise have many beneficial properties for the body. For medicinal or culinary purposes, they can be purchased in a store or grown, collected and prepared yourself.
Chemical composition
Dried anise fruits have the following chemical composition:
- essential oil (1,5−6%);
- fatty oil (16−28%);
- proteins;
- carbohydrates;
- organic acids.
Essential oil is obtained by steam distillation from dried fruits. Essential anise oil contains the aromatic ester anethole (up to 90%), estragole (10%), anisealdehyde, anisic acid, anise alcohol and anise ketone.
Medicinal properties
Anise fruit is used in folk medicine and in cooking. Most useful part anise - fruits. Anise fruits are a herbal medicine that helps to cope with coughs and has an expectorant effect.
In addition, it stimulates intestinal motor function and increases the secretion of gastric juice. It is also used by women to reduce the physiological effect of menopause.
In addition to the fruits, essential anise oil is used, which has anti-inflammatory, antispasmodic, antiseptic and carminative effects.
In addition, it acts as a laxative, increases the secretory function of internal organs and stimulates the function of the glandular apparatus of the respiratory tract.
Anise and preparations based on it are used for the following ailments:
- intestinal colic and bloating;
- decreased appetite;
- diseases of the digestive tract;
- inflammation of the kidneys and bladder;
- urolithiasis and cholelithiasis;
- dysfunction of the liver and gallbladder;
- weak lactation in lactating women;
- lingering cough with difficult to clear sputum;
- headaches and dizziness.
How to collect
The flowering and fruiting periods depend on the plant variety. Anise blooms from mid-June to the end of July, bears fruit from August to early September. Collection begins before the fruits are fully ripened, when about 70% of anise umbrellas become brown.
Anise is cut down to the root and tied into bunches, which are left to dry in a dark, well-ventilated area. The bunches are hung with umbrellas down or laid out on a clean newspaper.
After the anise stems have completely dried, the fruits are separated from the umbels by threshing. The resulting fruits are cleared of debris and scattered in a thin layer on a clean tarpaulin or paper and left to dry.
Store anise in a dark, dry place in a tightly closed container. The shelf life of raw materials is 3 years.
How to use
In folk medicine, anise essential oil is valued, which has pronounced antitussive, antiseptic, anti-inflammatory and carminative properties.
IN medicinal purposes Dried anise fruits are used to prepare decoctions, infusions and mixtures. In pharmaceuticals, essential oil raw materials from anise fruits are used in the production of various medicines.
Essential oil from anise fruits is also used in the perfumery and cosmetics industry. It is used in the manufacture of soap, various cosmetics and in the preparation of perfume compositions.
Based on anise fruits, decoctions, water and alcohol tinctures are prepared, and tea is brewed. Anise fruits are also used as a seasoning for various dishes.
Anise for cough
Anise is used as an expectorant and antitussive. In addition, anise has anti-inflammatory and antipyretic effects for colds. You can prepare a decoction from dried anise fruits that will help cope with a lingering cough and difficult to clear phlegm.
Cough medicine
Ingredients:
- Dried anise fruits - 1 tbsp.
- Natural honey - 1 tbsp.
- Water - 250 ml.
- Cognac - 1 tbsp.
How to cook: Pour anise fruit into a glass hot water and boil for 15 minutes. Let the broth cool and brew for about 20 minutes, then strain it through a gauze cloth. Add honey and cognac to the broth. Mix all ingredients thoroughly.
How to use: Take the product warm, 1 tbsp. 3−4 times a day.
You can also prepare an alcohol infusion for cough using anise fruits.
Alcohol infusion
Ingredients:
- Dried anise fruits - ½ cup.
- Medical alcohol - 2.5 cups.
How to cook: Place the anise fruits in a glass container and fill them with alcohol. Let the alcohol sit for a week. Filter the tincture using a gauze cloth. Store the product in the refrigerator.
How to use: Before use, dilute 10-15 drops of tincture in 50 ml of clean boiled water. Take the product 5-6 times during the day.
In cooking, anise is used in the preparation of baked goods, marinades and alcoholic beverages; it is also used as a spicy spice in meat and fish dishes.
Anise seasoning
The sweetish-spicy taste of anise gives dishes a piquant aroma. Anise goes well with various vegetables, any type of meat and fish. In cooking, the fruits, inflorescences and leaves of anise are used in dried and fresh form.
Anise is a popular seasoning in Mediterranean, Asian and Slavic cuisines.
Anise is used as a seasoning in the following dishes:
- crushed anise seeds are added when making baked goods;
- when marinating and pickling vegetables, use fresh or dried anise umbrellas;
- put young greens in vegetable and fruit salads;
- Anise oil is added to various sauces and dressings for salads and fish dishes;
- dried seeds are used in most spicy pilaf mixtures;
- in combination with other spices, used for baking and stewing red meat;
- remove with anise unpleasant odors in meat and fish dishes;
- used in production alcoholic drinks and cocktails;
- added to homemade compotes and jelly, as well as coffee and milk drinks.
Tea with anise
Tea with anise fruits not only has a pleasant refreshing taste and aroma, but also helps in the treatment of various ailments, soothes, eliminates flatulence, relieves headache and fever. Anise tea is also useful for breastfeeding women to increase lactation.
Ingredients:
- Dried anise fruits - 1 tsp.
- Water – 200 ml
How to cook: Grind the anise fruits in a mortar or grind in a coffee grinder. Place the crushed anise in a teapot and pour boiling water over it. Let the tea steep for 10 minutes. Pour the tea through a strainer or gauze pad into a cup. If desired, you can add a little natural honey and a slice of lemon to the tea.
How to use: As a therapeutic and sedative, drink anise tea 2-3 cups a day. It is recommended to give children no more than 100 ml of tea 1-2 times a day. As a means to increase lactation, drink 100 ml of tea half an hour before feeding.
Several Yet useful ways Uses of anise can be found in the following video:
What's the difference between star anise and anise?
Appearance of star anise. Star anise is often called star anise due to the similarity of taste and aroma with common anise, but these two different types plants.
Star anise, unlike anise, is a perennial shrub plant up to 10 meters high that grows in southeast Asia. Star anise has a complex multileaf fruit that looks like a pointed star.
Star anise is used as a medicine. It has similar medicinal properties with anise - helps with coughs, eliminates bloating and intestinal colic, has anti-inflammatory and antispasmodic effects. In addition, star anise roots are used in the treatment of malaria and fever.
However, star anise has become more widespread in cooking. Unlike anise, it has a less pronounced, non-sugary taste and aroma. Dried whole or crushed star anise fruits are used in preparing dishes from fruits, vegetables, meat and fish, and added to alcoholic and non-alcoholic drinks.
What's the difference between fennel and anise?
Appearance of fennel. Anise and fennel belong to the same family and have a similar inflorescence structure. During the flowering period, it is quite easy to distinguish these two plants - fennel inflorescences, unlike anise, have yellow flowers. The seeds of anise and fennel are also different. Despite their similar scent, the five-ribed fennel seeds are larger than the dicotyledonous anise seeds.
Fennel is grown as a medicinal, flavoring and aromatic plant and as a vegetable crop. Fennel has similarities to anise medicinal properties. People call it Dill. It has a pronounced carminative effect and is used in children from the first days of life to eliminate intestinal colic.
In cooking, juicy fennel leaves are used in the preparation of vegetable, meat and fish broths, in fresh vegetable salads. Dried inflorescences and seeds are added when preserving vegetables, when cooking sea fish and meat dishes. Fennel gives dishes a fresh, spicy-sweet taste, lighter and more subtle, unlike anise.
What's the difference between cumin and anise?
Appearance of caraway seeds. Both plants also belong to the Apiaceae family, but caraway, unlike anise, is a plant with a two-year growing season. Cumin begins to bear fruit only in the second year after planting.
Externally, both plants are similar during the growing season, and they are easy to confuse. The smell of caraway seeds is similar to anise, but they differ in appearance. Anise seeds have a more rounded dicotyledonous shape, while cumin seeds are flat and elongated.
Cumin is used mainly in cooking - when baking baked goods and when preserving vegetables to give a piquant spicy taste. Cumin is also added when stewing meat and vegetables.
Cumin and anise also have similar beneficial properties for the body. Based on cumin, decoctions and infusions are prepared to restore the function of the gastrointestinal tract and increase lactation in nursing women.
Contraindications
Anise has the following contraindications:
- individual intolerance;
- tendency to allergic reactions;
- pregnancy;
- ulcerative-erosive diseases of the gastrointestinal tract;
- bleeding disorders;
- children up to 3 years old.
Classification
Common anise has the following taxometric classification:
- department: Flowers;
- order: Umbelliferae;
- family: Umbrella;
- genus: Bedrenets;
- species: Anise bered.
Varieties
The Anise species includes only the common anise.
Common anise infographics
Photo of anise, its beneficial properties and uses 
Infographics on anise
What to remember
- Common anise is an annual herbaceous plant, the fruits of which are used as a seasoning and as a medicine.
- Anise is collected and harvested in late August - early September.
- In folk medicine, anise is most often used as an expectorant and carminative.
- Star anise or star anise is a perennial evergreen plant, which, despite the similarity of taste and aroma, has nothing to do with common anise.