Aniseed (Pimpinella anisum), native to the eastern Mediterranean, Asia Minor, Greece, and Egypt, has been used for thousands of years in both food and medicine. Mentioned in the 1500 BC Ebers Papyrus, it has a sweet, aromatic flavor that was historically used to mask unpleasant tastes in medicinal compounds. Today, it's primarily used as a flavoring agent, especially in alcoholic beverages like Raki, Ouzo, and Pernod. In ancient Rome, it was baked into wedding cakes for its stimulating qualities. Though once popular in Britain, it was rarely grown there due to unsuitable climate conditions, leading to significant imports.
 
Aniseed is highly attractive to animals, especially dogs, and is used in Greyhound races to lure the dogs. It is also used in fishing bait, with some legends suggesting the Pied Piper’s rats were drawn not by his pipes, but by pockets full of aniseed.
 
Medicinally, it was valued as a smooth muscle relaxant, helping with indigestion, cramps, and flatulence, as well as a remedy for coughs. It also has galactagogue properties and was considered an aphrodisiac.
 
In magical traditions, aniseed is used for love magic, heart chakra healing, and emotional blockages. It’s also used to promote restful sleep, protect during astral travel, and assist in divination rituals.
 
Cautions
Not all herbs are suitable in pregnancy, breastfeeding or for young children, or if you are unwell, or taking any medication. If in doubt, please ask a medical herbalist or healthcare practitioner.