Aniseed – The Herb For Heartburn

Pimpinella Anisum

Description

Identified by its popular names of anise and aniseed, this is a dainty little annual that is native to the eastern Mediterranean location, western Asia and northern Africa. The gorgeous, delicate flowers tend to be delectable in salads and fresh fruit salads, as are the fine leaves. Keep anise seeds on hand when available. They can be very useful in numerous ways.

History

Anise was already being cultivated in Egypt more than 4 000 years ago and Pharaonic scrolls report it as being a treatment meant for intestinal colic, intestinal queasiness, unhealthy belching and symptoms of heartburn.

The Romans offered mustacae, a cake which had anise, caraway and dill seed cooked with it, right at the end of banquets, marriages and merrymaking events to counteract indigestion and colic following the lavish things eaten during the earlier 12 to 15 courses.

The ancient Greeks grew it as being a pain reliever which also allowed sufferers to breath more easily.

Usage

Warning: Do not take anise in any shape or form when pregnant; always consult your physician before commencing any kind of natural home treatment solution involving aniseed.

Medicinal use

In the early eras P. anisum was bought and sold in order to provide a traditional medicine and as a flavouring; its trade generally rewarding. In many countries the seeds were carried inside of a small bag affixed to the belt so that a pinch of the seeds might be chewed as a fast solution for intestinal difficulties, asthma and spasmodic hacking and coughing. Currently medical research validates these historical virtues.

Create aniseed tea by simply adding about a teaspoon of seeds – fresh or dehydrated – in a cup of boiling water, stir and let steep for five minutes. Drink slowly and also munch some of the seeds. This aniseed tea should relieve symptoms of heartburn, dissipate trapped wind, eliminate hiccups, alleviate intestinal colic, counter menstruation pains, ease whooping cough and even assist persons having difficulties with epileptic fits.

Try adding the seeds to cakes or biscuits, cornbread and berry juices.

Other uses

  • As a facial rejuvenation intended for enlarged pores, greasy problem skin, possibly even for acne, drink a cupful of aniseed tea daily and employ the cooled tea as a treatment, a wash as well as a spray – it’s a superb complexion remedy.
  • In India it is used as a breath sweetener and in Turkey, ‘raki ‘ – a popular alcoholic drink called is made from the seeds.
  • As aniseed is beloved by rodents, blend aniseed with coarse cooked maize porridge and employ it as bait for traps.

Propogation

The seeds germinate readily. Through early spring to mid summertime, plant where they are to mature, in richly composted damp earth in full sun. Spread the seeds sparsely straight into a shallow, well watered shallow trench. Rake over the soil and hold it hydrated at all times. The little aniseed plants mature easily and just about all parts associated with the plant are usually important as both food items and medicine.

Seed-stock, when dried on the plant, can easily be stored inside airtight canisters for winter usage.