Anise or Fennel was used by Ayurveda about 5000 years ago as a healing herb for stomach and throat ailments. Potion made of fennel and water was given to lactating mothers to keep baby and mother free of stomach gas.
Anise and Fennel belong to the same family of plants although their botanical names are different. Both have the same licorice taste and their seeds are used as herbs. Healing properties of both anise and fennel are the same. As per Indian spice list, both are called saunf in Hindi. Only difference is that Anise is thin saunf (patli saunf) and fennel is fat saunf (moti saunf).
Hippocrates, the father of medicine recommended the use of anise to help clear mucus from the respiratory system. Roman herbalist Pliny recommended chewing anise seed as a breath freshener and digestive aid after a big meal.
Ancient Chinese physicians made similar use of this herb both as a digestive aid and flatulence. Since the time of Ayurveda, use of anise and fennel has been recommended as a digestive aid and for nursing mothers.
Early English herbalist John Gerard suggested anise for hiccups. It has also been prescribed for headache, bronchitis, nausea, infant colic and cholera. Anise was so popular in medieval England as a spice, medicine and perfume that in 1305 King Edward First placed a special tax on it to raise money to repair the London Bridge.
Contemporary herbalists have used anise for over 2000 years for cough, bronchitis, upset stomach and flatulence. Science has supported the use of anise as a treatment for cough, bronchitis because the herb contains chemicals, creosol and alpha-pinene, that loosen bronchial secretions and make them easier to cough up. This healing herb has another chemical called anethole which acts as a digestive aid which explains why anise or fennel is eaten after the meal. Anise also contains a chemical similar to estrogen which probably explains its traditional use as a milk promoter in lactating mothers.
Anise or fennel can be taken either raw or slightly roasted. To make an infusion, take a teaspoon of fennel and add to one and a half cup of boiling water. Let it steep for about 10 minutes. Strain and drink like tea to get rid of flatulence or gas.
Anise and fennel belong to the Umbelliferae family and other members of this family are carrot and parsley. Botanical name of Anise is Pimpinella anisum and of fennel is Foeniculum vulgare. In case of fennel even stalks and bulbs are used in cooking.
No comments:
Post a Comment