Anise (Pimpinella anisum)
Folk Names: Anneys, Aniseed, Pimpinella, Sweet Cumin
Description: Anise is a member of carrot family and an annual, preferring warm, sunny, well-drained, moderately rich, sandy soil. It is more often found cultivated in gardens, though it may sometimes be found wild. The root is spindle-shaped, thin and woody. Cultivated, anise may grow up to one or two feet, but is much smaller when found in the wild. The stem is round, grooved, and branched. The lowest leaves are round-cordate with long-petiole, the middle leaves are pinnate, and the top are incised into narrow, feathery lobes. Small white or yellow flowers grow in compound umbels from July to August, producing downy, brown ovate 1/8 inch seed from August to September. The seeds are aromatic and sweet when chewed.
Effects: strong
Planet: Jupiter, Moon; Zodiac: Leo
Element: Air
Associated Deities: Apollo, Hermes/Mercury
Traditions:
Anise has an affinity with amber, and they may be stored together for greater potency in both.
Anise has a respectable history of ritual use. Anisette, a colorless liqueur flavored with anise seeds, is used in voodoo initiations to anoint the head. The Romans fed guests with large, heavily spiced anise cake at the end of their feasts to prevent indigestion, while the Aztecs chewed it for flatulence. The tradition of the wedding cake comes from the Roman mustacae, a cake of anise and cumin served at weddings. Based on this tradition, anise may be used in cakes for lunar rituals and Handfastings.
The seeds were used by Pharisees as tithing along with mint and cumin. Some say this was an incorrect translation however, and that the real third herb was dill.
Though it has arguably been grown longer, use of Anise is shifting over to use of Star Anise (Illicium verum). Anise has more tradition, but Star Anise may be the more powerful of the two at least as a protective herb (based on its star-shape). Star Anise is also called Chinese Anise, Aniseed Stars, and Badiana.
Magic:
Fill a small pillowcase with the seeds to ensure a night without nightmares. The smell of the seeds stimulates the mind and body. They may be added to incense for protection, meditation, and clairvoyance. Anise will assist in summoning spirits for help in spells, and the seeds are said to avert the evil eye.
The fresh leaves in room will drive off evil, and may be placed around your magic circle to keep evil spirits out. A sprig on the bedpost is said to restore lost youth.
As an edible herb, anise may be ingested in potions and other foods. It is not only supposed to be an aphrodisiac, it is said to allow you to find love, contentment, and happiness. An old cure for dropsy involved an old rooster and polypody (fern). The sufferer was supposed to fill the rooster with anise and polypody, stew the bird, and drink the broth. The seed was also given to children to eat for hiccoughing and epilepsy.
Known Combinations:
Anise seed may be added to a purification bath along with Bay leaves.
Combine them in a sachet or pillow designed to ward off nightmares or to cause prophetic dreams. They work equally well when added to such mixtures.
Medical Indications: Parts Used: seeds
Anise is an antispasmodic, aromatic, carminative, expectorant, stimulant, and tonic. The seeds promote digestion, improve appetite, and alleviate cramps and nausea. They may be added to any herbal to sweeten without worry over interaction.
Anise is gentle enough for infant colic, and anise water promotes milk production in nursing mothers. An infusion of the seeds promotes menstruation and helps with menopausal symptoms, and also makes soothing eyewash. The oil is useful for cramping and stomach spasms.
The tea clears mucus from air passages and combats infection. This makes it excellent for respiratory infections like sinusitis, alone or combined with other herbs for that purpose. Drink a tea of equal parts Anise, Caraway, and Fennel for an intestinal purifier. The seeds, infused into a glass of warm milk, are helpful for insomnia.
The seeds, crushed into a paste with oil of cloves, is applied to the forehead, temples, and the back of the neck for nervous headache. They may also be made into a salve for scabies and lice.
Nutrition:
Anise tastes faintly of licorice. The fresh leaves may be added to a salad. The seeds, whole or crushed, are common ingredients in cookies, cakes, and sweet rolls. It has appeared in court bouillon for fish, fish sauces, meat dishes, stews, casseroles, hare, pigeon, and sausage. Carrots, parsnips, and salad dressings benefit from a bit of anise added, and it is good in stewed fruits and pies. It is used to flavor drinks like ouzo, pastis, and arak, and is nice as a tea by itself or combined with other herbs.
Anise Seed Cakes (You will need a cupcake tray): 3 medium eggs, 1/2 cup light brown sugar, 1 1/2 cups whole wheat flour, 2 tsp aniseed (powdered), 1 tsp baking powder : Beat the eggs, add the sugar, and beat for about three more minutes. Mix the dry ingredients together and fold into the eggs and sugar. Drop a spoonful of the mixture into each section of a cupcake tray and let stand for twelve hours. Bake at 325 F for 12 minutes or until the cakes are browned. Eat while they are still hot. You may spread them with honey.
Mercantile Uses:
Anise is one of the oldest commercially grown herbs, first by the Egyptians, then the Romans. Its production is slowly being replaced by Star Anise (Illicium verum) because it is easier to grow. It is an ingredient in potpourris. Historically it has been used as mouse bait, and it is said to be poisonous to pigeons. It has also been used against insects, especially mixed with oil of Sassafras and carbolic oil.
Commercial varieties differ in size. Spanish Anise (Alicante Anise) is the largest and is best suited to pharmaceutical use, yielding the most oil. Russian and German anise are typically smaller and darker. Italian Anise is frequently adulterated with hemlock fruit.