FoodFood InformationVegetables
Anise, which is also marketed as sweet fennel, is related to celery.It originated in southern Europe and is highly prized in Italy and Franceas well as in India and China, but it is only now gaining popularity inthe United States. Once found only in Italian neighborhoods, it is now oftenavailable in supermarket chains that have upgraded their produce departments.
Fennel is in season from early fall to early spring. It doesn't do wellin hot weather and is usually out of season in the warmer months. Californiais the major producer, but a fair amount is grown in New Jersey.
Anise is a most unusual-looking plant. The very attractive, delicate, fern-likegreen foliage resembles and is often mistaken for fresh dill weed. Thesegreens are usually discarded but may be chopped up and used sparingly asa seasoning. The white stalks of the plant aren't often used because theytend to be hollow and pithy. The choice parts of the plant are the largewhite bulbs that grow above ground. They have a texture similar to celery,but are not quite as stringy and have an unusual, pleasantly sweet, licoricelike flavor. Serve anise as you would celery hearts, along with olives.They make an interesting and unusual cooked vegetable. When selecting fennel,look for fresh green foliage and crisp, firm white bulbs. If the foliageis yellow or limp and the bulbs look dry and are discolored, wait for betterquality and buy celery instead.
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