Recipe
Anise fruit infusion
- Herb:
- Anise Pimpinella anisum
- Method:
- Herbal infusion (tea)
- Plant part:
- Leaf
About 15 minBeginnerRecipe science profile
Procedure
- Crush one teaspoon of anise fruits in a mortar, pour 250 ml boiling water, cover for 10 minutes.
- Sweet-spiced flavour — after meals, use caution if your stomach is sensitive.
Extraction
- Water:
- 250 ml
- Herb:
- fruits according to the recipe
- Pour temperature:
- 95–100 °C
- Steep:
- 8–12 min
- Solvent:
- Water.
- Shelf life:
- Fresh.
- Target compounds:
- Anethole and polar fractions from the fruits.
Notes
The catalogue uses the plant-part filter "leaf" for this row — the drug part is the aromatic schizocarp (fruit), not foliage.
Why it works
The HMPC monograph targets anise fruit and its essential oil; an aromatic fruit infusion is the closest everyday parallel. Do not exceed duration of use from the monograph for unsupervised preparations.
Literature
- EMA HMPC — Pimpinella anisum, fructus — Monograph for the fruit; a section shared with the oil.
Related
Anise — Herb card
Herbal infusion (tea) — Processing method detail