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