The Latin name of the herb is Fructus Anisi.
Description: Annual annual herbaceous plant. Leaves at the base simple, whole or jagged, the middle - pesto divided into three oval portions. Colors white, small, placed on long handles in sophisticated shades. Fruits cut, greenish-gray with pleasant smell and sweet taste. Blooms May - June.
Chemical composition: Essential oil consisting of anethole (up to 80-90%), methylhvacol, estragol, anisaldehyde, anisketone and anisic acid. Fruits contain up to 28% fatty oil, choline, protein substances, sugars, lipase enzyme, cement.
Application: inflammation of the respiratory mucosa, dry cough, bronchial catarrh, bronchitis, asthma, loss of voice, laryngitis, angina; in stomach and intestine pain, inflammation of the stomach lining, gastritis, colic, gas, sand and stomach bladder. To stimulate milk secretion in nursing mothers.
Use: 1/2 teaspoon before meals 3 times a day;
Preparation: Teaspoon chopped fruit is boiled with 1/2 l of boiling water. After 1 hour, the infusion is strained.
Note: Combines with mint colic; with a blue plum with laryngitis; with a beehive in dry cough and bronchitis.
Ingredients: Aniseed Seed (100%)
Measure: envelope 50 g
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