Herbs with Anise-, Fennel-, and Licorice-Like Flavors

I recently did a program at the annual Herb Society of America conference in Madison, Wisconsin thus titled; this is a modified version of the handout

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I of late did a political program at the annualHerb Society of Americaconference in Madison , Wisconsin , thus titled ; this is a modified version of the handout . Since we are celebratingAgastacheas Herb of the Year for 2019and Anise Hyssop is the most popular of this genus , I figure I ’d explore some of the other herbaceous plant in this flavor class . Anise hyssopis not concern to anise ( Pimpinella anisum ) , or hyssop ( Hyssopus officinalis ) for that thing . It does , however , smell and taste jolly like anise seed . When we speak of aniseed flavor , a couple of otherherbscome into play : fennel and Glycyrrhiza glabra . These three herbaceous plant have similar olfactory property and tasting due to a few shared chemical substance component . And these three herbaceous plant are used to depict the flavor profile of some other well - known herbs . Although there are belike a few other herb that have some relish of anise plant , fennel , or licorice , I will discuss the ones name below that I am most intimate with .

Learn more:6 Tips to Successfully get Herbs Inside Year - Round

Basic Chemistry

Some chemical are rough-cut to a multifariousness of plant food , which result in like flavor between these foods . The two primary chemical constituents that give these similar - flavored herbaceous plant their feeling and try areestragoleandanethole . According to Tucker and DeBaggio in theEncyclopedia of Herbs , “ Anethole is very similar in social organization to estragole ( methyl group chavicol ) in tarragon and safrole in sassafras , and so these oils reek similar but not identical . ” Anethole is a terpenoid and is found in anise seed and fennel , and also dill , which it is named after ( Anethum graveolens ) even though it is a much pocket-sized amount determine in Anethum graveolens than Pimpinella anisum and Florence fennel . Estragole is a phenylpropene , which is a instinctive constitutive chemical compound , also call methyl group chavicol .

Anise ( Pimpinella anisum)Parts used : leave and flowers ; mainly seedsChemistry : mainly ( E)-anethole ; germacrene D , beta - bisabolene and estragole .

Anise hyssop ( Agastache foeniculum)Parts used : leaves and flowersChemistry : in the first place estragole ; germacrene D , limonene , ( E)-ocimene ; some forms contain isomethone and pulegone .

Basil ( Ocimumspp.)Parts used : leaves , bloom , seedsChemistry : in the main estragole and linalool , some forms contain eugenol , 1,8- cineole , genus Beta - caryophyllene .

beaked parsley ( Anthriscus cerefolium)Parts used : farewell and flowersChemistry : chiefly estragole , some 1 - allyl-2 , 4 dimenthoxybenzene .

dill weed ( Anethum graveolens)Parts used : foliage , flowers , seedsChemistry : carvone , limonene , dill apiole , alpha - phellandrene .

Fennel ( Foeniculum vulgare)Parts used : farewell , heyday , seedsChemistry : ( E)-anethole , estragole , fenchone , limonene

Gallic Tarragon ( Artemisia dracunculus‘Sativa’)Parts used : leavesChemistry : principally estragole ; some contain ( Z)-anethole , genus Beta - ocimene .

Licorice ( Glycyrrhiza glabra)Parts used : rootChemistry : glycerrhizin , hexanoic acid , hexadecenoic acid , acetol , propionic acid , as well as various alkylpyrazines , flavonoid glycosides , saccharide and starch .

Mexican tarragon ( Tagetes lucida)Parts used : leaves and flowersChemistry : primarily estragole ; ( E)-anethole , methyl eugenol .

Sweet cicely ( Myrrhis odorata ) part used : roots , leaves , flowers , seedsChemistry : principally ( E)-anethole in both fruits and foliage

In the Kitchen

Although anise and fennel seeds have slightly dissimilar relish characteristics — they can be substituted for one another in most recipes — I bump aniseed more assertive in sapidity and fennel seed milder and a mo sweet . They are wonderful in baked goods from loot and muffin , to cakes and cookies . They are used in kettle of fish , salads , soups , sauce , stews , and with meats ( especially sausages ) , fish , poultry , vegetables , caryopsis , and cheeseflower . Though they are used in many cuisines , I regain them often featured in Indian and Italian foods and spicery portmanteau like Native American panch phoron , curry powder , Chinese five spice , andherbes de Provence . There are many liqueurs and cordial made with anise plant and fennel seeds .

leaf of these aromatic flora are used in recipes around the Earth and will brighten a salad , soup , sauce , and any ballock dish and are tasty with alimentary paste , grain , vegetables , fish , and fowl . Flowers have a surprising amount of flavor due to boil down essential oils — use them as a garnish on salads or beverages — or put a flower umbel in your pickle jar . I practice leafage and blooms in make herbaceous plant butters , vinegar , and syrups . The famous French blend of fines herbes contain the quatern of tarragon , Anthriscus cereifolium , parsley , and chives ; however , if tarragon does n’t do well for you or the chervil has gone to ejaculate , why not substitute anise hyssop , sweet cicely , or common fennel frond ?

Celebrate Agastache as Herb of the Year 2019 along with these anise- , fennel- , and licorice flavored herb , grow these flavoursome plants in your garden , and get originative in the kitchen ! A more in - deepness clause seem inAgastache , Herb of the Year 2019 : Anise Hyssop , Hummingbird Mints and More!published by theInternational Herb Association .

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Display table, after author’s presentation “Herbs with Anise-, Fennel- and Licorice-Like Flavors” at the HSA annual conference.

Display table, after my presentation “Herbs with Anise-, Fennel- and Licorice-Like Flavors” at the HSA annual conference. Thanks to Sharon Crain for taking photos. Click on other pix to enlarge and read captions.Photo/Illustration: sharon crain

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Author speaking at conference holding a large specimen of sweet cicely

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