Anise is responsible for much of the "liquorice" flavouring in baked goods, liqueurs, teas and chewing gum. Chinese star anise and aniseed myrtle, although unrelated to anise have similar flavour. Anise is an aromatic stimulant to digestion and an effective carminative to help to relieve gas associated with indigestion. The herb is also used to treat dry cough, infant colic and hiccup and also promotes the production of milk in nursing mothers.
Grind up to 1 teaspoon (2g) ripe anise seeds to release the essential oil before infusing them in boiling water. Drink up to 3 cups per day for indigestion and to relieve fullness and bloating.
3.5-7g as tincture, 5 to 6 times a day.
Sow the seed in dry, light soil, on a warm, sunny border, early in April, where the plants are to remain. When they come up, thin them and keep them clean from weeds. Allow about a foot each way. The seeds may also be sown in pots in heat and removed to a warm site in May.
The fruits of this plant are harvested in summer before fully mature. The plant is hung in a shady place to dry. Once dry, it is beaten to make the fruit fall. These are dried in the shade and stored in clean and sealed containers, in a dry and shaded place.