Anise and fennel are both herbs whose flavor is reminiscent of a third plant, licorice. The sweet, sharp flavors of both anise and fennel are used to enhance many dishes, from candies and baked goods to fish and vegetables. Though their flavors are similar, these often-confused herbs are harvested from different plants and have some differing uses.
Anise Plants
The anise plant is known as Pimpinella anisum. It is part of the plant family Apiaceae, which also includes fennel. Anise is grown in Asia, Europe, Russia, North America and parts of the Middle East. It's an annual plant that averages 2 feet in height and bears white flowers that produce gray-green seeds. Be careful not to confuse anise with star anise, a fruit from a completely different tree that has a similar taste.
Fennel Plants
Fennel, or Foeniculum vulgare, is another member of the Apiaceae family. Several types of fennel are currently propagated, including subspecies such as azoricum, or bulb fennel, and dulce, or sweet fennel. A native of southern Europe, fennel now is grown worldwide. The plant can be biennial or perennial, and has feathery leaves and late-blooming yellow flowers that produce gray-brown seeds.
Anise Uses
The quintessential anise flavor is found in every part of the anise plant. Anise seeds add flavor to baked goods, salads, curries and a host of other dishes. Anise adds its distinct flavor to a number of alcoholic beverages as well, including absinthe, ouzo and muscatel wine. Essential oils prepared from anise are used in everything from cough drops to perfume. Though not recommended for use during pregnancy, anise oil has been used by some as an expectorant, an antispasmodic and an antiseptic, according to Drugs.com.
Fennel Uses
All of the above-ground parts of the fennel plant are edible. Its sweet, aromatic seeds add flavor to breads, stuffing, sausages and sweet pickles. Fennel stems sometime accompany fish and meat on the barbecue and fennel leaves have been used to enhance salads, fish and escargot. Tea is sometimes prepared by using the stems and leaves of the fennel plant. Its scent appears in cosmetics and perfumes. Essential oil made from fennel should not be used in home cooking, according to the Herb Society of America, as it can cause nausea, vomiting and seizures
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