Herbarium of the Ancients — Detailed NotebookFR · EN
Chinese star anise
Illicium verum
Read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
Enhanced precautions for this plant: Never confuse with Japanese star anise (Illicium anisatum), which is toxic and responsible for severe poisoning; only use fruits or leaves certified as Illicium verum. Not recommended for pregnant or breastfeeding women, or for young children, due to lack of safety data and potentially hormonally active compounds. Prolonged or high-dose use may lead to neurological disorders; adhere to modest and occasional quantities. Seek advice from a healthcare professional if taking medication, particularly regarding possible interactions with anticoagulants or sedatives.
Infusion — Leaves
Star anise leaf infusion
Steep a small quantity of dried leaves in simmering water for approximately ten minutes, covered. Consume in moderation, ensuring the certified origin of the plant. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Infusion — Leaves
Traditional digestive infusion
In Chinese tradition, the leaves were sometimes combined with other aromatic plants to prepare an after-meal tisane. It is recommended to seek advice from an herbalist or healthcare professional before any regular use. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Where to find it
Sourcing the plant
Chinese star anise leaves and fruits can be found at specialized herbal shops and certain Asian grocery stores, always ensuring their certified botanical origin. The plant itself grows mainly in the mountainous and humid regions of southern China and Vietnam.
Harvest season
When to harvest it
The leaves are traditionally harvested year-round in regions with hot and humid climates, while the fruits are gathered in autumn, once they reach maturity.
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