My Herbal Wellbeing - Herbal Tea Database - Anise (Pimpinella anisum)

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Anise
Common Name	Anise
Scientific Name	Pimpinella anisum
Pronounced with emphasis on the first syllable, anise is sometimes called Aniseed, and was widely used in the sixteenth century as mousetrap bait, since mice could not resist it. Many humans find it irresistible, too. Originally from Greece and Egypt, anise travelled with the Romans to Europe and England and was one of the first herbs to be brought to America. It is widely cultivated. Anise tea is considered helpful in the treatment of asthma, colic, bronchitis, and nausea. It is also believed to promote milk production in nursing mothers, to induce sleep, and to bring on menstruation. It is widely used as a flavouring agent in candies and liqueurs.
Plant	Annual. Anise has two types of leaves: those that grow thickly at the base of the stem and are bright green, oval, and tooth-edged, and those on the stems, which are smaller, elongated leaves, each divided into three segments. Tiny white flowers grow in thick, umbrella-like clusters at the tops of the stems. Seeds are light-coloured and crescent shaped, and a small piece of stem clings to them after harvesting.
Height	2 feet.
Soil	Light, fairly well-worked soil, enriched with compost.
Exposure	Full sun.
Propagation	By seed, sown in spring during the first or second lunar phase after the days and nights are frost-free. Anise needs 70ºF (21ºC) temperature to germinate and 120 days of frost-free weather to mature. It should be sown where it is to grow because the plant has a tap root and doesn't transplant well after it is established.
Care	A slow-growing plant, which tends to lie down, anise requires continual weeding. Plants should be spaced 8 inches apart. Thin out seedlings or pinch off at the ground.
Part used for Tea	Leaves and seeds.
Taste	Aromatic and sweet with a licorice-like taste. Good brewed with warm milk and drunk just before going to bed.
How to Brew	LEAVES, BY INFUSION: 1 teaspoon of dried leaf, or 3 teaspoons of fresh, crushed leaf, to 1 cup of boiling water. Allow to steep. SEEDS, BY DECOCTION: Crush or grind 1 tablespoon of the seeds, and add to 2 cups of boiling water. Reduce temperature and allow mixture to simmer gently for 5 to 10 minutes.