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Anise adds sensational flavor to meat & seafood

Also called fennel and finocchio, anise has a mild licorice flavor, and is the traditional fish herb. Anise the vegetable should not be confused with anise the herb

The OASIS has advice on how to select top-quality Anise. You'll find suggestions on how to prepare, season and cook using Anise, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Fish, pork & lamb dishes, omelets, salads and herb breads.

Selection: Also called fennel and finocchio, anise has a mild licorice flavor, and is the traditional fish herb. Anise the vegetable should not be confused with anise the herb. The vegetable anise has broad leaf stalks surrounding a bulb end often 3 or 4 inches in diameter. The herb is the light green foliage of anise.

Avoid: Avoid anise that is wilted, limp, has dry brown areas, or is pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Available year-round.

Anise Tips & Trivia

Early Romans cultivated anise so extensively that it was served with virtually all meat dishes in those times.