Fennel and Anise are two related plants, and both are considered aromatic, bulbous herbs that bring a lot of flavor to foods, both sweet and savory recipes. The aroma is similar to black licorice. There is a lot of confusion between the two plants. Today we look at the similarities and differences between the two.
Fennel is a perennial herb with thick stalks, bright yellow flowers, and a bulbous base. The word perennial means that it will procreate and grow yearly on its own. We do not have to buy the seeds or plants every year like annuals. The plant can grow up to about 5 feet tall, and grows wild in many areas of the world. When I go hiking in the San Francisco Bay Area, I come across wild fennel plants growing wildly all year long. The bulb is cooked widely as a vegetable, and the seeds are dried and sold as well. The leaves are light green and feathery, similar to dill in color, and are used fresh or dry in recipes. Sometimes fennel products are mislabeled as anise products on the supermarket shelves.
Anise is an annual herb that grows with white flowers and the seeds are alo dried for use in recipes around the world. Anise rarely is sold for its stems or leave like fennel. Actually the seeds of both plants are really the fruits, but when dried, they are so tiny that they are sold as seeds. The primary use of the anise is for its seeds as a "spice." Anise seeds are much more potent in flavor, and also more sweet. Anise seeds are used more for desserts and liquors, while fennel is used for more savory options by cooks and chefs alike.
When I am comparing similar herbs and spices, I buy both fresh and dried. I lay them side by side and do taste tests for fun with my family. We sometimes blindfold each other and play guessing games. Then we cook and bake together, creating a family memory and tradition.
Fennel is low in calories but rich in nutrients linked to many health benefits. The main fennel bulb is a plant-based source of potassium, sodium, phosphorus, and calcium. It is also high in essential fatty acids and magnesium. Fennel has a lot of fiber, its stalks similar in texture to celery.
Anise seeds are rich in iron, which is essential for the production of good blood cells in your body. Anise seeds also contain a small amount of manganese, an important mineral that acts as an antioxidant and is necessary for the body's metabolism and development.
Do you cook or bake with these two plants? Do you have a preference of one over the other? I want to hear from you!
Sincerely,
KJ Landis
@superiorself on Instagram and X
SuperiorSelf channel on Youtube
[email protected]
Books available everywhere!
Fennel is a perennial herb with thick stalks, bright yellow flowers, and a bulbous base. The word perennial means that it will procreate and grow yearly on its own. We do not have to buy the seeds or plants every year like annuals. The plant can grow up to about 5 feet tall, and grows wild in many areas of the world. When I go hiking in the San Francisco Bay Area, I come across wild fennel plants growing wildly all year long. The bulb is cooked widely as a vegetable, and the seeds are dried and sold as well. The leaves are light green and feathery, similar to dill in color, and are used fresh or dry in recipes. Sometimes fennel products are mislabeled as anise products on the supermarket shelves.
Anise is an annual herb that grows with white flowers and the seeds are alo dried for use in recipes around the world. Anise rarely is sold for its stems or leave like fennel. Actually the seeds of both plants are really the fruits, but when dried, they are so tiny that they are sold as seeds. The primary use of the anise is for its seeds as a "spice." Anise seeds are much more potent in flavor, and also more sweet. Anise seeds are used more for desserts and liquors, while fennel is used for more savory options by cooks and chefs alike.
When I am comparing similar herbs and spices, I buy both fresh and dried. I lay them side by side and do taste tests for fun with my family. We sometimes blindfold each other and play guessing games. Then we cook and bake together, creating a family memory and tradition.
Fennel is low in calories but rich in nutrients linked to many health benefits. The main fennel bulb is a plant-based source of potassium, sodium, phosphorus, and calcium. It is also high in essential fatty acids and magnesium. Fennel has a lot of fiber, its stalks similar in texture to celery.
Anise seeds are rich in iron, which is essential for the production of good blood cells in your body. Anise seeds also contain a small amount of manganese, an important mineral that acts as an antioxidant and is necessary for the body's metabolism and development.
Do you cook or bake with these two plants? Do you have a preference of one over the other? I want to hear from you!
Sincerely,
KJ Landis
@superiorself on Instagram and X
SuperiorSelf channel on Youtube
[email protected]
Books available everywhere!
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