Lightly crush the seeds to release their aroma, then let them infuse covered in simmering water for about ten minutes. Filter before consuming, possibly after meals. 1 to 2 teaspoons of seeds per cup, up to 2 to 3 cups per day.
Gently boil the seeds for a few minutes in water before letting them infuse off the heat. This more concentrated preparation was traditionally reserved for occasional and moderate use, to be discussed with a professional for sensitive populations. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
The seeds were sometimes macerated in alcohol for several weeks to obtain a concentrated tincture, used in small quantities diluted in water. Given the concentration of active principles, the advice of a professional is recommended before use. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Anise seeds can be found in herbal shops, specialty food stores, or from organic producers; the plant is also easily grown in a sunny and well-drained garden.
The seeds are harvested in late summer, when the umbels have browned and dried on the plant during dry weather.