Distribution: the homeland of an anise is the Middle East and islands of east part of the Mediterranean. As an agricultural plant it is grown up in South and Central America, Lebanon, India, Italy, Hungary, Spain, Turkey and Germany.
Description of a plant: the largest are roundish or heart-shaped lower radical leaves of this powerful grassy plant. In a middle part and on tops of stalks, the leaves cut with wedge-shaped or linear segments.

White or pink flowers are collected in the inflorescences consisting of 4-9 simple umbrellas from which fruits-dvusemyanki of a pear-shaped form with the weak acting edges develop subsequently.

Use in cookery: the anise is a part of many mixes of spicy herbs. This spice is often added to various confectionery and used in bread baking. India puts an anise also in soups and salads.

Application in medicine: fruits of an anise contain a lot of essential oil which has anti-inflammatory, spazmolitichesky and expectorant properties and is used for treatment of diseases of respiratory organs (cough, etc.). It is applied also at the gastrointestinal diseases which are followed by digestion violation.

Aroma and taste: the anise has the peculiar fruit aroma and a pleasant sweetish vpsus which is a little reminding a liquorice (extract of a solodkovy root).

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