The Difference Between Anise and Fennel

When it comes to herbs, spices and seasonings, two plants that often get confused are anise and fennel. While they may look similar and share some flavor profiles, there are a number of distinguishing features that set them apart. In this article, we’ll explore the differences between anise and fennel and how they can be used in cooking and medicine.

What is Anise?

Anise (Pimpinella anisum) is an annual herb that belongs to the Apiaceae family. It is known for its sweet, licorice-like flavor and aroma. The plant grows up to 60 cm tall and has feathery, fern-like leaves that are arranged alternately on the stem. Anise seeds are small, oval-shaped and greenish-brown in color with vertical ridges. They are often used to flavor sweets, liqueurs, and baked goods, as well as savory dishes such as soups and stews.

Anise Leaves

Anise oil is extracted from the seeds and is used in aromatherapy, as well as in pharmaceuticals and personal care products. It is also a popular ingredient in traditional medicine for its digestive and respiratory benefits.

What is Fennel?

Fennel (Foeniculum vulgare) is a perennial herb that also belongs to the Apiaceae family. It is characterized by its anise-like flavor and aroma, but is slightly sweeter and more delicate than anise. The plant can grow up to 2 meters tall and has long, feathery leaves that are arranged alternately on the stem. Fennel seeds are oblong and slightly curved, green or yellowish-brown in color with prominent ridges. They are commonly used in Mediterranean cuisine, particularly in Italian sausage, bread, and fish dishes.

Fennel Seeds

Fennel oil is also extracted from the seeds and is used in perfumes and personal care products, as well as in traditional medicine for its digestive and respiratory properties. Fennel tea made from the seeds is a popular natural remedy for bloating and indigestion.

Differences Between Anise and Fennel

Here are some key differences between anise and fennel:

Appearance

Anise seeds are smaller and more oval-shaped than fennel seeds, and have more pronounced ridges. Anise plant leaves are less feathery and have serrated edges, while fennel leaves are more finely divided and have a delicate appearance.

Taste

Anise has a stronger, sharper flavor than fennel, with a more distinct licorice taste. Fennel has a milder, sweeter flavor with subtle notes of anise.

Uses in Cooking

Anise seeds are commonly used in baked goods, candies, and liqueurs, as well as in savory dishes like soups, stews, and curries. Fennel seeds are often used to flavor fish dishes, sausages, bread, and vegetables, as well as in salads and dressings. Fennel bulbs, which have a crisp, refreshing taste, can be roasted, grilled, or eaten raw in salads.

Medicinal Properties

Both anise and fennel have been used traditionally for their medicinal properties. Anise is believed to aid digestion, relieve coughs and colds, and soothe menstrual cramps. Fennel is considered a natural diuretic, and is used to treat digestive issues like bloating, gas, and constipation. Both herbs have antifungal and antimicrobial properties, making them useful in treating various infections.

In summary, while anise and fennel may look alike and share some similarities in flavor and aroma, they are two distinct herbs with unique characteristics and uses. Anise is prized for its strong, licorice-like flavor and is commonly used in sweets, liqueurs, and savory dishes, as well as in aromatherapy and traditional medicine. Fennel, on the other hand, has a milder, sweeter taste and is often used in Mediterranean cuisine, particularly in fish dishes, sausages, and salads. Both herbs have numerous health benefits and can be used in a variety of ways to enhance your overall well-being.

Aniseed, Fennel, Licorice