2024-10-17 18:45:00
Latin: Pimpinella anisum
Valencian: «llavoretes», matafaluga
Basque: Anisa herb
Spanish: anise, “matalahúva”
The name “matalahúva” comes from Arabic and refers to “thing that calms”.
Geographical area:
Green anise is a plant native to the eastern Mediterranean region, although it is widespread and cultivated in many areas of Spain. On the Iberian Peninsula it is found mainly in the warm areas of Andalusia, Castile-La Mancha, Extremadura and Valencia, where it grows well on sunny, well-drained soil. It is also grown in orchards and fields for its medicinal and culinary value.
Traditional medicinal properties:
Internal use:
Green anise has traditionally been used as a remedy for various digestive and respiratory problems. Among its most notable properties are:
Digestive and carminative: It is commonly used to relieve indigestion, flatulence and colic, helping to expel gas and promoting regular digestion.
Antispasmodic: it is effective in the treatment of abdominal colic and stomach pain, especially in infants and children.
Expectorant and antitussive: SIt has been used to treat respiratory conditions such as bronchitis and coughs, facilitating the expulsion of phlegm.
Galactogenic: traditionally recommended to breastfeeding mothers to stimulate milk production.
External use:
Antiseptic: In the form of poultices or oils, green anise has been used to disinfect wounds and soothe skin irritations. Its delicate effect makes it suitable for the treatment of small wounds, stings or minor irritations.
Soothing: In infusion or oils, it is also used externally for massages, relieving muscle pain and relaxing tension.
Green anise is valued for both its medicinal and culinary value, as its seeds are also used in the preparation of dishes, liqueurs and desserts. In the Valencian Community, a well-known liqueur is produced, the “Cassalla”, obtained from the distillation of these cereals.
Filed in: Natural supplements, Phytotherapy, Disclosure
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