Properties of
Aniseed Essential Oil
* Toxic *

Botanical names
Pimpinella anisum Umbelliferae

Family
Aniseed belongs to the same family as parsley and fennel

Place of origin
Cultivated in India, China, Mexico and Spain

Plant Description
A tender annual Mediterranean herb widely used in culinary. It has feathery leaves and yellowish-white flowers with ribbed and hairy fruit pods and a licorice flavor.

Essential Oil
Extracted by steam distillation from the seeds and has a liquorice aroma

Containes
up to 90% trans-anethol, anisic acid, methylchavicol (which is irritating to the skin, moderately toxic and may be carcinogenic)

Blends well with
citrus and flower oils

Safety
It is recommended that this oil not be used.
Avoid, as it is highly toxic.
Use only under a doctors supervision.
Do not use for prolonged periods.
Do not use in pregnancy or during lactation.
Do not use on children.
Used in high doses or over a long period it is a narcotic which slows the circulations, damages the brain and is addictive.
The effects are cumulative. It may also cause dermatitis.

It is best to not use this oil at all and substitute with other safe essential oils with the same properties like fennel.

Beneficial Effects
analgesic, anaphrodisiac, antispasmodic, bactericide, warming, carminative, cholagogic, diuretic, emmenagogic, galactagogic, hormonal, digestive stimulant, digestive tonic, respiratory tonic, stimulating

Specific Conditions It was used to calm digestive or menstrual pain, stimulate the flow of breast milk and treat heart and lung disease.

Although it is very good for the digestive system it is best to avoid this oil completely and substitute another oil.

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