Types of Anise: Exploring Flavorful and Fragrant Cousins
When you hear “anise,” you probably think of a sweet, licorice-like taste. But did you know several very different plants offer that flavor? From true anise to star anise and even herbs like fennel and tarragon, these aromatic species share a common flavor compound—anethole—but differ in how they look, grow, and taste. Here’s a closer look at each type of “anise,” including culinary uses, fun facts, and health benefits.

- Family: Apiaceae (carrot family)
- Plant Type: Annual herb with feathery foliage and white umbrella-shaped flowers
- Native Habitat: Eastern Mediterranean and Southwest Asia
- Flavor: Sweet, mild licorice with soft floral and mildly spicy undertones
- Culinary Uses: Popular in cookies, liqueurs, breads, herbal teas, and spice blends for meat or mulled drinks.
- Health Benefits: Traditionally used to ease digestion, relieve gas and bloating, soothe coughs, and support lactation. Contains antioxidants and antimicrobial compounds.
- Fun Fact: The “aniseed” used in baking comes from this plant—and was once believed to ward off nightmares!

- Family: Schisandraceae
- Plant Type: Tropical evergreen tree that produces star-shaped seed pods
- Native Habitat: China and Vietnam
- Flavor: Bold, sweet-spicy licorice with earthy depth
- Culinary Uses: Used in Chinese five-spice, pho broth, braised meats, herbal teas, and festive beverages like mulled wine.
- Health Benefits: Antiviral, antibacterial, and antioxidant-rich. Contains shikimic acid (used in flu medications). Traditionally used to support digestion and relieve colds.
- Fun Fact: Though unrelated to true anise, it’s one of the key spices in masala chai and is valued in Traditional Chinese Medicine.

- Family: Apiaceae
- Plant Type: Hardy perennial with feathery foliage and edible bulb and seeds
- Native Habitat: Mediterranean region
- Flavor: Milder licorice with fresh herbal and green undertones
- Culinary Uses: Fennel seeds are used in spice blends, teas, and sweets; the bulb is great roasted, grilled, or fresh in salads.
- Health Benefits: Known for aiding digestion, reducing bloating, and easing cramps. Seeds are often chewed after meals to freshen breath and support gut health.
- Fun Fact: Roman gladiators reportedly ate fennel to gain courage—and it’s still a favorite in Ayurvedic medicine today.

- Family: Lamiaceae (mint family)
- Plant Type: Pollinator-friendly perennial with fragrant purple flower spikes
- Native Habitat: North America
- Flavor: Mildly sweet with a refreshing mint-anise finish
- Culinary Uses: Excellent in herbal teas, syrups, jellies, and desserts. Both flowers and leaves are edible.
- Health Benefits: Traditionally used by Native Americans for coughs, fevers, and digestive troubles. May help soothe anxiety and aid relaxation.
- Fun Fact: Loved by bees, butterflies, and hummingbirds—it’s one of the most popular native herbs for pollinator gardens.

- Family: Asteraceae
- Plant Type: Slender perennial herb with soft green leaves
- Native Habitat: Europe and Central Asia
- Flavor: Mild anise with subtle peppery and grassy notes
- Culinary Uses: A classic in French cuisine—used in sauces, chicken dishes, fish, and vinaigrettes. Best added fresh toward the end of cooking.
- Health Benefits: May support digestion, improve appetite, and reduce inflammation. Used traditionally to ease water retention and mild insomnia.
- Fun Fact: French tarragon rarely flowers and doesn’t grow from seed—it must be propagated from cuttings.

- Family: Schisandraceae
- Plant Type: Evergreen tree with aromatic, star-shaped fruits
- Native Habitat: Japan
- Flavor: Aromatic but toxic—contains harmful neurotoxins
- Uses: Used exclusively for incense, spiritual rituals, and ornamental purposes
- Health Warning: Not edible. Consumption may cause serious neurological effects including seizures.
- Fun Fact: Often confused with edible star anise—make sure you always buy from a trusted source to avoid contamination.
In Summary
While all these plants offer some variation of licorice-like flavor, each one has its own story, uses, and health benefits. From the sweet seeds of true anise to the bold star-shaped spice of star anise and the herbal touch of fennel or tarragon—there’s an “anise” for every garden and every kitchen.
Comparing Flavor & Use
| Common Name |
Botanical Name |
Family |
Flavor Notes |
Common Uses |
| True Anise |
Pimpinella anisum |
Apiaceae |
Sweet, mild, licorice |
Baking, teas, liqueurs |
| Star Anise |
Illicium verum |
Schisandraceae |
Intense, spicy, warm |
Broths, mulled drinks, five-spice |
| Fennel |
Foeniculum vulgare |
Apiaceae |
Sweet, green, earthy |
Cooking, tea, digestive aid |
| Anise Hyssop |
Agastache foeniculum |
Lamiaceae |
Minty, sweet, floral |
Teas, garnishes, salads |
| Tarragon |
Artemisia dracunculus |
Asteraceae |
Mild, sweet anise |
Sauces, dressings, poultry |
While every effort has been made to describe these plants accurately, please keep in mind that height, bloom time, and color may differ in various climates. The description of these plants has been written based on numerous outside resources.