“Greetings Mr Fenugreek, I hear that you are such a handy and capable fellow”, said an earnest looking man as Mr Fenugreek was busily working. “Yes I am, very much so in fact,” replied Mr Fenugreek. “I have been helping many folk for a very long time, and I’m sure I can help you too.”

You know, we find different peoples around the place, but strangely enough, no matter how different they seem to be, they can have similar strengths and abilities, and this is comparable to three other friends to Mr Fenugreek and they are Mr Comfrey, Mr Garlic and Mr Irish Moss.

Fenugreek can be used in place of Comfrey when dealing with healing, especially with bones and Fenugreek can be used instead of or in conjunction with Garlic, in which it boosts the benefits of garlic, and the seeds are comparable to Irish moss.

Fenugreek, and its botanical name – Trigonella foenum-graecum is one of the oldest used herbs known to man, and it has also been very beneficial to animals as well, even before it was used for humans, such as, cattle, pigs, and chickens as apparently they liked the taste of it, its supposed to increase milk supply, improve their coats and even enlarge the egg size of chickens.

The word ‘Trigonella’ is used to describe its three-lobed or three-angled leaves and the term ‘foenum-graecum’ basically means Greek hay. Fenugreek has certainly been around for a very long time, as it is recorded that the Pharaoh, King Tut, had it in his tomb after he died in 1323 B.C. Long before it was used by the Greeks and Romans as a medicine it was used to feed livestock. Here, it was mixed with insect damaged or mouldy hay to encourage their livestock to eat it, and then it turned out that if the animals were sick, they would only pick out the fenugreek and eat it, and wouldn’t eat anything else. And we called them dumb animals? I have read where veterinarians still give fenugreek to encourage sick animals to eat.

Originally from the European Mediterranean coast, it spread all round the Mediterranean and was grown from Morocco to Turkey and ultimately from India and to China.

The Indian physicians used it to treat tummy upsets, bronchitis and even arthritis, and to improve milk supply in their women, and the Chinese doctors used it to treat muscle pains and hernias, from fevers to gallbladder issues and impotence, and the earliest mention of Chinese doctors using it I can find is in 1057 A.D. for the treating of kidney complaints. (If you have or believe that you may have a hernia, please go and see your doctor.)

It was used by Arabian and African women gain weight and enlarge their breast size, and as it was mentioned in one piece of Arabian medical literature, it is “for alluring roundness of the female breast” and also the women from Syria to Libya, roasted the seeds also to gain weight and enlarge their breasts as well.

I have read that these effects are due to fenugreek slowing down the rate at which the liver enzymes break down oestrogen, but this does not appear to affect women when lactating.

Herbs should be used for healing, but apparently according to the Historian Flavius Josephus, when the future Roman Emperor Vespasian commanded his troops to climb the walls of Jerusalem, the Jewish defenders mixed fenugreek to the oil so that the attackers could not easily climb their ladders.

John Gerard, the superintendent of Lord Burleigh’s Gardens in the 16th century wrote when speaking of Colewort, “The same being applied with pouder of Fenugreeke, taketh away the paine of the gout”.

And finally, did you know that fenugreek is one of the major ingredients to the contraceptive pill, possibly due to it containing precursors to progesterone, which may mean it can be a help to peri-menopausal women.


How to use Fenugreek

Fenugreek can be used in a number of ways and two of the most well known methods are as a tea, which is quite simple to make, and can be made several different ways depending on what you are trying to achieve, and the other is sprouting the seed to include in different meals. Culinarily the seeds and it’s powdered form can be used in those famous Indian curries, but it can also be used in marinades, chutneys, pastries, pickles, and brines, and it has a spicy, somewhat pungent and bitter celery or maple aroma. If you lightly roast the seed, it gains a sweet maple syrupy like flavour. If you want to make your own fenugreek powder, just make enough to use each time, as it can lose it flavour quickly.

Commercially, it is used as a source of imitation maple flavouring, plus it is used in flavouring vanilla essence, caramel and butterscotch creations.

Fenugreek Herbal Teas

Fenugreek teas are very easy to make with an unusual bitter maple flavour.

The simplest fenugreek tea

  • Take 1/2 a teaspoon of fenugreek seeds and put them into a cup
  • Pour in boiling hot water
  • Allow to steep for 5 to 10 minutes.
  • Add sweetener if required such as raw honey or stevia
  • And enjoy.
  • A simple addition to the tea is light squeeze of lemon juice

A more therapeutic version of fenugreek tea

  • Crush 1 to 2 teaspoons of fenugreek tea
  • Place them into a small saucepan
  • Add just over a cup of water
  • Bring it to a boil
  • Gently simmer for 15 minutes
  • Take it in two lots of half a cup, 1/2 in the morning and 1/2 in the afternoon
  • And for extra boost eat the seed when you finish the drink

If you gently and slowly roast the seeds it can be used as a coffee substitute.

Culinary uses of Fenugreek

It appears to have been the Egyptians who may have been the first used fenugreek as a culinary herb, but we do know that the Indians added it to their curries, but it is also used in Persian, and Ethiopian dishes. The Jewish and Arab communities call it Halbah or Helbah and use it in a sweet called ‘halva’. I won’t add or suggest any Indian curry recipes that include fenugreek simply due to the fact that there are thousands upon thousands of them out there that are simply just so delicious, but I do encourage you to find one you like and give it a try. And let me know how you wen’t and I’d love to see a photo of it!

But two ideas I would like to suggest are how to make fenugreek berries and how to sprout fenugreek yourself, which actually has higher nutritional value than the seeds, plus added fibre.

Fenugreek Berries

Depending on the size of the salad or meal soak for 24 hours 2 to 4 tablespoons of fenugreek seeds in water. Depending on the weather, this make take a little longer. After the soaking period drain off the water, then add the jelly like soft berries to a tossed salad or any other dish you wish to add them too.

How to sprout Fenugreek

Equipment
  • A glass jar that holds a bit more than two cups
  • A piece of gauze, old stocking, curtain netting or similar
  • A large rubber band to fit firmly over the top of the jar
Ingredients
  • 3 tablespoons of Fenugreek seeds
  • A supply of fresh pure water
How to do
  • Place the seeds into the glass jar
  • Add approximately 2 cups of water
  • Place the mesh over the top of the jar and fasten on with the rubber band
  • Allow to soak overnight or at least for 8 hours
  • After the soak, drain off the water through the mesh
  • Wash the seeds with fresh water and tip that off
  • Stand the jar with the seeds upside down and leave on a good angle to drain. (This can be done in the kitchen sink dish drainer)
  • Twice a day, wash the seeds with fresh water and repeat the process above
  • After each rinse, roll the jar to loosen up the seeds
  • Depending on the weather, your sprouts should be ready in about 2 to 4 days, or, about 1 to 3cm / 3/8 to 1 1/4″ long
  • If you’re not going to use them all immediately, then store them in the fridge, but allow them to breathe

Once they have reached your preferred length, they can be simply eaten raw used in your lunches, in sandwiches or in different types of salads such as green, summer, potato and pasta. But don’t forget fruit salads with Papaya or mangos, let alone on toast with avocado, cream cheeses, or ginger jams or marmalades and lemon butter. As well as many vegetable dishes, stir-fries or just a garnish to decorate your meals.

If you grow the fenugreek in pots or close by in your garden, you can also harvest the leaves, which can be used in salads, sandwiches, as a steamed green vegetable, plus in stews and soups. These leaves should be picked young and used fairly quickly to enjoy their freshness, which have a similar flavour to fresh peas.

Fenugreek’s medicinal uses

Fenugreek has many medicinal virtues helping with all sorts of upper respiratory issues, inflammation inside and outside the body and digestive problems such as an inflamed gastrointestinal system, plus peri-menopause, a possible aphrodisiac to lowering cholesterol or improving milk production in mothers to breast enlargement, or even helping with bad breath by just chewing on a few seeds (be careful they can be hard, allow them to soften a bit). The simple beauty of many of the complaints it can help with, can be provided by drinking its tea specifically, or eating the sprouts or leaves.

Because fenugreek is a vulnerary, (it promotes healing of bodily damage) it can assist in the healing of wounds, and the suggestion I would like to make, is that you can use it as a poultice or a compress, which is similar, to draw out toxins from the body, helping with ulcers, skin irritations, bruises, boils and abscesses on the skin, as well as simple things such as speeding the healing of wounds and other skin problems.

Lots of other herbs and not just fenugreek, can be used either as just the herb itself or mixed with other herbs to gain further benefits that each added herb may give, so this type of preparation or technique below, can be used with other herbs.

Fenugreek Poultice

  • Either obtain as much fenugreek powder or grind up enough whole seed either in a mortar and pestle or use an electric coffee grinder until you have enough to cover the desired area with a thick smear, say 6mm/ 1/4″
  • If you want to increase the blood circulation then you can use a hot poultice at no more then 41C / 105F or if you want to cool inflammation you can make a cold poultice
  • Here you could use a herbal decoction for the liquid or even a vegetable oil or raw honey, plus add a few drops of essential oil to gain extra benefit
  • You can add a little charcoal too
  • Mix in enough liquid to make it into a thick paste
  • Smear it thickly over the area to be treated
  • Cover the area with plastic such as ‘cling wrap’
  • Then wrap around with a cloth or towel

Examples of a herbal decoction could be chamomile or dandelion and an example of oil could be olive, castor or coconut oils. The best time to apply a poultice is just before going to bed, but if you need it through the day, and sometimes you may need to, and require mobility, wrap around with plastic cling wrap, then a linen cloth and tie off without cutting off circulation or creating pain, or you may need a 10cm/4″ bandage wrapping from the thinner part of the limb to the thicker part.

Sometimes you can place the thick paste onto a linen cloth and fold it and then apply this to the area, or you can put it into muslin bag and place this onto the area as well. Many do it this way.

So why the difference between hot and cold poultices?

Let’s say you’ve got a month old injury, you’ve had a fall and hurt your knee and now it is still swollen, some what sore at times, and when you feel the swollen area its like thick gravy under plastic, but cold. This is when you would use a hot poultice, because you want to remove the stagnation and free up the fluid underneath. This can happen so much so that the bruise that would have occurred a few days after the accident can finally come through, and even hurt, so be aware.

A cold poultice is designed to ‘calm’ down’ the inflammation similar to a cold pack you would put on a sprain, numbing and reducing pain. This is done by reducing fluid leakage by constricting vessels. This reduces swelling, pressure, inflammation and muscle spasms, that are common sources of pain.

Fenugreek Water

The two main uses for fenugreek water is for diarrhoea and dyspepsia. One of the principles behind the effectiveness of fenugreek is the mucilaginous substance, which is 1/3 of the seed. So wherever it goes throughout the body, it creates a protective layer between ‘where it hurts’ and what’s around it.

  • Simply add 35 grams/ 1 oz of fenugreek seeds to a saucepan
  • Bring to a boil, then turn back to gently simmer for 15 minutes
  • Turn off and allow to cool
  • Strain and drink whilst the condition continues

Fenugreek Oil

  • For a massage oil you can add a few drops to a carrier oil to soothe the skin
  • Fenugreek oil can be used as a calming and aromatic experience
  • As a gargle, place one to two drops of oil to a glass of water
  • For your hair and scalp, add a few drops to your shampoo and conditioner

Fenugreek dye

The seed can be used as a yellow dye.

Gardening with fenugreek

Fenugreek has a variety of uses in the garden, the best would be growing it for culinary uses, as the young leaves are the best, which can be cooked or steamed or used fresh like a spinach and added to a potato salad or curry. The seed can be used in curries and other spicy dishes, teas and to flavour foods and beverages, as well as making sprouts and growing your own microgreens.

It is a well known fodder crop for many animals such as pigs, horses, chickens and buffalo, cattle/dairy cows, rabbits, sheep and goats, and even fish (seed).

It can be used as a nitrogen fixer, but apparently it needs the right bacteria to do this, which is Rhizobium melilot to improve your soil, or you can grow it as a cover crop and plow it back into the ground to add humus to your soil or just chop and drop to increase mulch or grow it for erosion control.


How to Grow

Fenugreek – Trigonella Foenum-graecum is a half hardy annual, that has a ‘trifoil’ -three-angle leaves that are obovate that alternate and it grows to approximately 60cm/ 2′ and has a spread of about 23cm/9″. The flowers are a white to yellow that are a pea flower.

Fenugreek likes a soil that is approximately neutral, but it can be either lower or higher, from 6.5 to 8.2 pH, but doesn’t mind a little lime. It grows in full sunlight, or it needs at least 4 to 5 hours of good sun and can tolerate some shade and the colder you go, you’ll need to have more sunlight.

It likes the soils to be slightly moist but it doesn’t like sitting in water and don’t let it dry out. Poor care does tend to lead to more pests and diseases.

From Seed

Seed is really the only way to grow and cultivate fenugreek, as it is just so quick and easy to grow.

  • Planting is anywhere from spring to early autumn
  • Don’t plant if frost is still around
  • Soak the amount of seeds you wish to plant overnight
  • Place the seeds into drills or holes that are about 6mm/1/4″ deep and 5cm to 2″ apart
  • Cover over and lightly water in
  • Germination is usually from 2 to 7 days
  • It reaches full maturity in about 2 to 4 months
  • Let some grow to seed so that you’ll have some for next planting

If you are growing for the leafy vegetable, then you can plant them much closer together, in a wide container that doesn’t have to be very deep. Keep this pot or container close to your kitchen for easy harvesting.

Maintenance

So long as you keep it watered just enough, and give it plenty of sun and fresh air, and generally things should go well. It doesn’t have a high demand for fertiliser, but you can make sure it is well manured at the time of planting or just add a little liquid fertiliser once every one to two weeks.

Pests and diseases

Fenugreek doesn’t have a lot of issues with pests and diseases but it can get a few, here below are some to watch out for.

  • Pests are aphids, slugs, snails and grasshoppers/crickets
  • Diseases can be powdery mildew, plus charcoal and root rot

Harvesting

If you are looking for a leafy vegetable crop it should be ready in about 20 to 30 days, don’t cut off at the base, just cut them off 3 to 5 cm above the ground. Then allow the stems to regrow and sometimes you can get a leaf crop every two weeks four times in a season.

Drying

Simply place the leaves on clean paper towelling or on clean dry kitchen towels in a well ventilated room until completely dry.

Storage

Typically the leaves are used fresh, but when thoroughly dry, place them into sealable airtight glass jars, label and date, and store in a cool, dry and dark place. If they become mouldy then throw them out.


Herbalism

The information below is for informational and education purposes only. So please do not “self-treat”. When seeking any ‘therapeutic’ advice always see a Qualified Health Care Professional first.

Common names:

Greek hay or hayseed, Bird’s foot, Foenugreek, Fenigreek, Hilba, Trigonella, Cow’s horn, and Goat’s horn

Parts used:

Seed therapeutically, but can use sprouts and leaf for more nutrition

Dosage:

Daily minimum to maximum dosage: 2.0 – 4.0 grams

Main actions:

Hypoglycaemic, hypocholesterolaemic, hypolipidaemic, demulcent, anti-inflammatory, galactagogue, and orexigenic

Indications:

Diabetes, dyspepsia, gastritis, gastrointestinal inflammation, anorexia, debility, convalescence, and difficult lactation, plus, the seed powdered for hypocholesterolaemia or high triglycerides

Constituents:

Steroidal saponin, mucilage, flavonoids, sterols, essential oil, 4-hydroxyisoleucine, trigonelline, bitter principle, arabinose, gentianine, phytosterols, coumarins, lecithin, and diosgenin

Safety concerns:

Saponins, can aggravate or cause gastro-oesophageal reflux, higher doses may cause body odour changes. Do not use if pregnant. Caution with those highly anaemic as it competes with iron. Don’t go over 100g/day.

Adulterants:

None known



Please remember, this blog cannot and should not replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment, and no cure is implied in anyway. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a Herbal Panda

Website: http://www.theherbarius.com.au

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Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

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The way you think you are, You probably are — Herbal Panda

Little Miss Anise, yes the dainty lass and did you see her lacy parasol, just beautiful?

Little Miss Anise, “where are you going with that pretty unbrella, to a wedding?”, they asked. “No, I am not,” she said, and thanked them kindly, “a smart girl is always ready for any occassion” as she continued strolling along with out missing a step. This wisdom must have been shared with many of her family, the Apiaceae Family, why, you ask, because so many of her siblings seem to have the same idea, such as Miss Fennel, the counrty girl Miss Cow Parsley, the classy Miss Chervil, Miss Dill, and her brothers, Mr Carrot and Mr Celery.

Anise or as some say Aniseed – Pimpinella anisum, appears to have originated from West Asia and has been cultivated and used in the Egypt since ancient times (used in breads) and middle eastern regions, plus the Greece, Syria and Turkey and was introduced to Europe from the Romans, who used it in a type of cake after meals, because it helps with digestion, (I hope they declared it at the border) and the Americas received it from the early settlers, and since these times it has spread around the world. Spain, France and Russia are major producers of anise these days.

Speaking of Russia, Anise was one of the first herbs ever to be accepted by Russian herbalists. During the 19th century a Landlord began cultivating it in the province of Voronez and since then it is largely grown in the Caucasus and the Ukraine. It is one of the most popular ingregdients in over-the-counter remedies.

King Edward the First, had anise used to pay the custom tax ‘luxuries’ for the repairing of London bridge during the 14th century.


Miss Anise being ready for every social occassion is why she along with many of her siblings, end up at the social and entertainment table, with sweets and candy, drinks and beverages, buns and breads and excellent dishes and can be mixed with cumin and fennel.

This is due to her wonderful ‘liquorice-like’ flavour and aromaaassss.

Miss Anise is a great compliment to many a refreshing and healthy drink, for example: she can be mixed with coffee, chocolate and carob beverages, and makes great liquorice-flavoured tea combinations with such herbs as dandelion, and ginger. She is great in baked sweet pies containing mince fruit, plus various pastries, cakes, buns and breads – raised or flat such as, Pan Chuta – a Peruvian flat bread, muffins and biscuits/cookies, and due to its lollie-like flavour, can be used in after dinner dessert drinks. Plus soups, sauces, creams, and relishes.

Some other uses apart from medicinal, are potpourris, insecticides, antibacterial and fungicide, and aromatherapy. Some of these uses are in the essential oil form, and pure essential oils should not be ingested. An infused anise oil can be made from the seed too.

Anise can be confused with other members of her family and fennel is the main one due to being such alike, ‘look-a-like fraternal twins’, and so many others looking very similar.

Another herb and cooking favourite is “Star anise” this girl is a real foodie and looks nothing like Miss Anise, yet people will mix them up, due to having a similar flavour and their common names.

One character that you should never ever mix Star anise or Chinese star anise Illicium verum with is Japanese Star anise Illiicum anisatum or I. japonicum, as nice and kind as the Japanese people are, this plant is highly toxic and must be avoided.


How to use Anise

Herbal Teas

To make a simple Anise herbal tea, just throw in 1 teaspsoon of anise seed into a cup or mug. Pour in boiling hot water and cover for 5 to 10 minutes, after the steeping time, if needed you can add your favourite sweetner such as raw honey, stevia, erythritol, and enjoy. Yes it really is that simple.

My Anise Tea that I decided to make whilst writing this very Blog

If you want to Jazz it up a bit, you can mix anise seed with many other herbs to add more therapeutic affects or frankly just to add flavour, an example of this is dandelion root.

Here you would add 1 teaspoon of anise seed and 1 teaspoon of dandelion root, pour in the boiling hot water, cover and allow to steep for 5 to 10 minutes, add your sweetener and enjoy. If you want extra ‘potency’, break or crush the seed a little with a mortar and pestle. And if you have issues such as seeds wanting to float in you cup of herbal tea then you can either strain out the seeds or use an infuser.

Culinary Uses

The leaves and soft stems of anise can be added to salads and mixed with vegetables when being cooked as they too are aromatic, or finely chopped and cooked into baked goods and pastries. Frankly the seeds and oils suitable for cooking can be used anywhere you want to add the anise/liquorice flavour.

Simple Anise Leaf Wafers

Ingredients

  • 1/2 teaspoons of crushed anise
  • 1 teaspoon of chopped anise leaves
  • 60 grams of butter
  • 1 cup of flour
  • Boiling water

Process

  • Place the chopped leaves into 2 tablespoons of boiling hot water and cover
  • Allow to steep for 10 minutes and chill
  • Rub the butter into the cup of flour, until looking like breadcrumbs
  • Add the wet ingredients
  • Make into a dough
  • Roll into balls and flatten out on a greased baking tray
  • Bake in a hot oven that has been ‘preheated’ for 10 – 12 minutes
  • Or until the edges are slightly browning
  • Cool and enjoy

Soaps

Due to its aromatic freshness and anti-microbial actions, anise can be used in soaps, creams and ointments and lotions. For example a ointment can be rubbed on the chest to help relieve chest discomfort from a cough, or a syrup can be made to ease chest congestion as well.

For Potpourri

The leaf and stem may be of good use as well as cracked seed or powder, depending on what you waht to do, as they all are aromatic.

Anise for Bad Breath

Simply chew on a few seeds , before meeting your loved one, EASY! And cheaper than those sugar or chemical filled breath poisoners, oops, I mean fresheners.

Anise for Lactation

Traditionally anise has been used to improve breastfeeding for mothers, so it can often be found in nurse maid teas. With breastfeeding, it is best to have a selection of several different herbs working in a few different ways:

Oxytocics

These are herbs that help the mother directly to produce milk: some herbs are fenugreek, goat’s rue and blessed thistle.

Digestives

These support the mother’s digestive system, calming and assiting her body to digest and obtain nutrients and to help baby too, some of these are: Fennel, anise, caraway, hops, and milk thistle

Nutritives

These herbs help simply to obtain nutrients, and improving the mothers health and well being, that’s why it’s called ‘Nutrition’, along with reasonable vitamins and minerals helps her baby as well via the breast milk.

Nervines

These primarily are to calm and relax her, the more happy she is and content the more her natural hormone oxytocin goes up and this should improve her milk supply. ‘A frazzled mum don’t milk to well’. These herbs are lemon balm hops and oats, plus if you wish you can add some rose, lavender or chamomile.

Once the milk supply is confirmed by a qualified lactatition consultant then there really is no more need to continue the herbs and this may take a few weeks. If you wish to continue taking these herbs in a tea, I would advise just lowering the amount per day.

Please understand that there are many issues in regards to poor breastfeeding, so it is best not to self treat, and find a caring, supportive, qualified lactation consultant, who takes the time to explain things, answer your questions and care about you.

Anise Oils

Anise Essential oil can be applied in the use of aromatherapy, and can also be used topically to help assist against skin infections, because it has anti-microbial actions, and is toxic to insects, therefore it can help to remove scabies, fleas or lice (nits) in the hair by placing and combing a little evenly throughout the hair and can be used to inhibit growth of fungus. Don’t use pure essential oils on babies and infants only and use inconjunction with a carrrier oil, for example olive oil, to dilute the concentration.

Infused Anise oil (not an essential oil)

Ingredients

  • Anise seeds (dried and approximately a handful)
  • A carrier oil – Almond oil or coconut or olive oil or similar

Equipment

  • Mortar and Pestle
  • Loosely woven cloth or cheese cloth
  • Glass container
  • Sticky label and pen

Process

  • Break up and bruise the Anise seeds, but don’t powderised
  • Place into a glass jar or bottle
  • Pour in the carrier oil, enough to thourougly cover the seeds
  • Seal on the lid and placed in the sunlight
  • Leave in the sunlight for at least 4 weeks, or a minimum of 2 weeks
  • Shake up the bottle once a day
  • After 4 weeks strain into another glass container through the cloth
  • Place the lid back on, and label with contents and date

You can speed up this process by following the same process as mentioned how to make Lavender oil in the lavender post.


Gardening uses

Anise is supposed to make a great companion plant to coriander, as it is said that coriander helps to speed anise’s germination and growth, and they assist the seed formation of each other. Anise attracts predatory wasps and helps to repel aphids. But its not a good idea to grow it with basil, rue and carrots.

How to grow Anise

Anise is an annual that grows to approximately between 45cm to 90cm or 18″ to 3′ that becomes a natural source of phosphorus and aids digestion. It should be noted that anise can be slow to germinate, depending on conditions, but I believe that it should be only 2 weeks. Sow after the last frost, when in colder climates, and when placing it out in the garden, give it a warm and sunny position, out of the wind, with well drained soil around 6.0 pH, and the best seasons to plant in are spring and summer. When young, it does prefer regular watering especially if it’s getting a dry, once established it can handle some dryness.

Plant the seed 6mm to 12mm 1/4″ to 1/2″ into seedling containers or into garden seed drills and cover over gently and water in and keep the soil slightly moist. If planting into seed drills, plant about one every 2.5 cm or 1 “. Water regularly 2 times a week until they are about 18cm high, then reduce watering.

A simple ready to sow packet of Anise seeds in my hands

If planting from seedlings from the nursery, be gentle with them as they are soft and fragile.

Maintenance

Pests and diseases

Some possible pests are: larvae from the Lepidoptera species, that is, butterflies and moths, for example, the lime-speck pug and the wormwood pug


Collecting

During late summer and into autumn collect from your garden or from the wild if it grows near you, (always carefully identify all herbs from the wild), once the first ‘Umbels’ appear, this is the beautiful array of tiny flowers that spread out like an umbrella.

Technically, an Umbel is the ‘infloresence’ from which the flower stalks arise from one point.

Drying

You can dry the seeds by tying them up together in small bunches upside down inside paper bags in an open space with plenty of fresh air to stay dry, for example, a well ventilated room or covered area

Once the seed is dry, you can store them in a cool, dry and dark place and will keep sealed in a glass container for up to 3 years, but if you grind it to powder, it will shorten its potency life, but the flavour should still be there.


Herbalism

The information below is for informational and education purposes only. So please do not “self-treat”. When seeking any ‘therapeutic’ advice always see a Qualified Health Care Professional first.

PARTS USED:

Seeds, but can use leaves and soft stems in cooking etc

DOSAGE:

Daily minimum to maximum dosage: 3.5 – 7.0 grams

MAIN ACTIONS:

Expectorant, oestrogen modulating, galactagogue, spasmolytic, carminative, and antimicrobial

INDICATIONS:

Intestinal colic, flatulence, flatulent colic, infantile colic, dyspepsia, acute and chronic bronchitis, bronchial asthma, tracheitis, gastrointestinal candidiasis, parasites, modify bowel flora, and hot flashes. Plus, Difficult lactation and pertussis, spasmodic cough, bronchial catarrh, scabies and pediculosis

CONSTITUENTS:

Essential oils, fixed oil, flavonoids, phenylpropenyl esters

SAFETY CONCERNS:

Gastro-oesophageal reflux disorder (GORD), do not consume in large doses, and do not use during pregnancy without professional advice.

ADULTERANTS:

Not very common



Please remember, this blog cannot and should not replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment, and no cure is implied in anyway. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a Herbal Panda

Website: http://www.theherbarius.com.au

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Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

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