Anise 1kg.

Historically, it is unknown who was the first to use anise in cooking and medicine. Based on some information, scientists believe that the first people used it, but there is no reliable information. Nowadays, only in Greece does anise grow wild on the eastern slopes of the country.

The seeds contain essential oils, organic acids, sugar and proteins.

Anise is widely used in cooking, especially in meat dishes, wines and baked goods. It is very aromatic and delicate, so it adds a piquant flavor. I also often use it in pickles (suitable for cucumbers, eggplants, zucchini, tomatoes).

Various properties are attributed to anise:
- rejuvenates;
- helps cure coughs and colds;
- freshens breath (not verified information);
- in medicine I use it as a laxative, antiseptic and anti-inflammatory agent;
- increases the performance of semolina;
- recommended for gastrointestinal disorders;
- tea with anise increases the amount of milk in a nursing mother;
- I use anise oil for various respiratory diseases;