Image of Anise

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.

Scientific Binomial Name: 0

SELECTION INFORMATION
Usage

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

Selection

Also called fennel and finocchio, anise the herb should be foliage at the top of the stalk that is light green and delicate.

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.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information
  • 1 tsp, whole

    Amount per serving

    Calories :337Calories from Fat :
    Total Fat15.9
    Cholesterol0%
    Sodium 16%
    Total Carbohydrate50.02%
    Dietary Fiber14.6%
    Sugars 0%
    Protein 17.6%
    Vitamin A311%
    Vitamin C21%
    Calcium 646 %
    Iron 36.96%

  • Tips & Trivia
  • Also called fennel and finocchio, 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.

    Anise has many medicinal uses including the treatment of digestive problems and its oil is used to treat lice and scabies.

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

    Anise is used in liquor all over the world and can be found in Absinthe, Anisette, Pastisto, Raki, Mastika, Ouzo, Aguardiente, Arak, Jägermeister and Sambuca.

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