Summary:

Anise grows in the eastern Mediterranean region. It is one of the oldest known spice plants. It is used for cooking and also as a medicine. Anise was used in Egypt as early as 1500 B.C. It is a member of the Apiaceae family, which includes carrot, parsley, dill, fennel, coriander, cumin and caraway.

Uses:

There are no scientific studies on the use of anise for medical conditions.

Safety:

Avoid if allergic or hypersensitive to anise or any member of the Umbelliferae family (which includes the Apiaceae family). Avoid with alcoholism or hypermineralcorticism. Avoid when taking disulifram or metronidazole. Use cautiously with diabetes, misplaced uterine tissue (endometriosis), estrogen-dependent cancers, bleeding disorders, diuretics or high blood pressure. Avoid if pregnant or breastfeeding.

Possible side effects:

Changes in blood sugar levels, fluid in the lungs (pulmonary edema), heart attack, high blood pressure, hives, hypermineralcorticism, increased bleeding time, increased urine, low level of potassium in the blood (hypokalemia), muscle weakness, nausea, seizures, sensitivity to light, vomiting.

Possible interactions:

Drugs that increase bleeding, (anticoagulants and anti-platelet drugs), drugs that increase urine flow (diuretics), diabetic drugs (like insulin), and herbs or supplements with similar effects.

Dosing:

Adults (18 years and older):

	Colic: 10-30 grains of bruised (lightly ground) or powdered seeds steeped in distilled hot water, taken in wineglassful doses has been taken. 4-20 drops of anise essential oil on sugar has also been used.
	Digestive aid: Essence of aniseed in hot water has been given at bedtime.

Children (younger than 18 years):

Runny nose: A half pint of boiling water poured on 2 teaspoonfuls of bruised anise seed has been sweetened and given cold in doses of 1-3 teaspoonfuls frequently.