Below is a list of all known varieties for Anise (Leaves). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anise (Dried Leaves) | The dried leaves of the anise plant. They lose much of their flavor but can be used in herbal tea blends. |
| Anise (Fresh Leaves) | The delicate, lacy, fresh leaves of the anise plant. They have a mild licorice flavor and are used in salads or as a garnish. |
| Anise Extract | A liquid flavoring made by dissolving anise essential oil in an alcohol base. Used in baking and for liqueurs. |
| Anise Flowers (Fresh) | The small, white, lacy flowers (umbels) of the anise plant. They are edible and have a very mild, sweet anise flavor. |
| Anise Hyssop | A different plant (Agastache foeniculum) in the mint family. Its leaves and purple flowers have a strong, sweet, anise-like flavor. |
| Anise Oil (Essential Oil) | The pure, potent essential oil (anethole) extracted from the seeds, used in candy-making and liqueurs (like Anisette). |
| Anise Seed (Ground) | The dried seeds, ground into a fine powder. Used in baking and for spice blends like Chinese five-spice. |
| Anise Stems (Fresh) | The tender, fresh stems of the young anise plant, which can be chopped and used like fennel or celery for a mild anise flavor. |
| Aniseed (Whole) | The small, dried, brown seed of the *Pimpinella anisum* plant. This is the most common form, with a strong, sweet licorice flavor. |
| Common Anise (Leaves) | The feathery, fresh leaves of the anise plant (Pimpinella anisum). They have a mild, sweet, licorice-like flavor and are used raw in salads. |
| Green Aniseed (Fresh) | The immature, green seeds, harvested before drying. They have a milder, fresher, and more delicate anise flavor. |