What is the Difference Between Fennel and Anise?

Fennel and anise are two related plants that produce the aromatic, black licorice-flavored compound anethole, which results in a lot of confusion between the two. However, they have some differences in flavor, appearance, and culinary uses:

• Flavor: Fennel has a sweet, delicate flavor with a hint of licorice, while anise has a stronger, more pronounced licorice flavor. Fennel seeds are less sweet than anise, with a milder flavor.
• Appearance: Fennel has a bulbous base that is white or pale green and looks similar to a cross between an onion and a leek. The stalks are long and slender, with feathery leaves that look similar to dill. Anise, on the other hand, has no bulb and its stalks are topped with flowers.
• Culinary Uses: Fennel is more versatile in cooking, as it can be used with the bulb, stalks, and leaves. Anise is most commonly used for its seeds in sweet recipes, such as biscotti or pizzelle. When it comes to using fennel or anise in a recipe, it depends on the cook and the cuisine. If a recipe calls for greens or bulb, fennel is the clear choice; anise is the better option for sweets.

In summary, fennel and anise share a black licorice flavor but have distinct differences in taste, appearance, and culinary uses.

Comparative Table: Fennel vs Anise

Fennel and anise have similarities in flavor and appearance, but they are not the same plant. They come from different plant families and have distinct characteristics. Here's a comparison of the two:

Both fennel and anise have been used in traditional medicine to treat various ailments. While they may look and taste similar, their distinct flavors make them not interchangeable in culinary uses. Fennel is often used in Italian and Mediterranean cuisine, while anise is found in liqueurs, candies, and spice blends for flavoring bread, cakes, and cookies.