What part of anise do we eat? A guide to the edible parts of anise

November 24, 2025 •

3 min read

Anise, one of the oldest known spices, is a versatile herb celebrated for its distinct, licorice-like flavor. While many are familiar with its seeds in baking and liquors, the question of what part of anise do we eat extends to other parts of the plant as well.

Quick Summary

The entire anise plant is edible, but different parts are used for varying culinary applications. The seeds are the most common, offering a potent licorice flavor for baking and beverages. The leaves and stems provide a milder taste, suitable for salads and soups.

Key Points

Seeds are Most Common: The most popular and intensely flavored edible part of the anise plant is its seeds, which are actually the plant's dried fruits.
Leaves and Stems are Edible: Anise leaves and stems are also edible, offering a milder, sweeter flavor than the seeds for use in salads, soups, or as a garnish.
Anise is Different from Star Anise: Despite sharing a licorice flavor, anise (from a Mediterranean herb) and star anise (from a Chinese evergreen tree) are botanically distinct and differ in flavor intensity.
Seeds Used in Baking and Liqueurs: Anise seeds are a key ingredient in many baked goods like biscotti and pizzelles, as well as in liquors such as ouzo and sambuca.
Leaves Used for Garnishes and Flavor: The feathery anise leaves are excellent for adding a delicate flavor to cheese spreads, dips, and as a garnish for various dishes.
Potential Health Benefits: Anise has been traditionally used to aid digestion, relieve coughs, and reduce inflammation, though it should be used with caution for certain conditions.

The Versatile Anise Seed

The most widely used and intensely flavored part of the anise plant is the seeds, which are actually the plant's dried fruits. These small, pale brown to greenish-gray seeds are rich in anethole, providing the strong licorice taste. They can be used whole or ground to adjust the intensity of the flavor.

Using Anise Seeds in Cooking

Anise seeds can be toasted to enhance their aroma, ground for stronger flavor, or used whole. Ground anise is more potent but loses flavor faster than whole seeds.

Sweet and Savory Applications

Anise seeds are a staple in global cuisines, featuring in Italian baked goods like biscotti and pizzelles, Indian spice blends, and as a breath freshener. They also flavor liqueurs such as ouzo, sambuca, and absinthe. Savory applications include:

Flavoring Italian sausages
Adding depth to soups and stews
Included in marinades for meats
Enhancing certain tomato sauces

The Edible Leaves and Stems

Beyond the seeds, the feathery leaves and milder stems of the anise plant are also edible. They possess a subtle sweetness and aroma, less intense than the seeds.

How to Use Anise Leaves and Stems

The fresh leaves can add a delicate licorice note to salads, serve as an edible garnish, or be mixed into cheese spreads. The roots and stems can contribute a mild flavor to soups and stews. Anise leaves can also substitute for herbs like tarragon or chervil.

Anise vs. Star Anise: A Comparison

Often confused due to their similar anethole-derived flavor, anise and star anise are from different plants. Anise is an herb, while star anise is the fruit of a tree.


Feature	Anise (Pimpinella anisum)	Star Anise (Illicium verum)
Botanical Origin	Herb in the parsley family	Fruit of an evergreen tree
Appearance	Small, oval, ridged seeds	Brown, woody, star-shaped pod
Flavor Intensity	Milder, sweeter	Stronger, pungent, spicier
Traditional Use	Mediterranean, Middle Eastern, baking	Asian, Chinese five-spice, broths

Potential Health Benefits

Anise seeds have a history of traditional use for various health purposes, thanks to their volatile oils and nutrients like iron and manganese. Potential benefits include:

Digestive Aid: May help alleviate indigestion and bloating.
Respiratory Support: Traditionally used to help with coughs.
Antimicrobial Properties: Studies show potential against some fungi and bacteria.
Menopausal Symptoms: May help reduce hot flashes.

For more culinary details, a resource like the MasterClass Guide on Anise can be helpful.

Conclusion

While anise seeds are the most commonly used edible part, the leaves and stems also offer a milder, sweeter flavor for culinary applications. Understanding how to utilize each part allows for a wider range of flavors in both sweet and savory dishes.

The Anise Harvest

Anise leaves can be harvested throughout the growing season. Seeds are best harvested when the flower heads are dry and brown. After threshing, seeds should be stored in an airtight container to preserve their volatile oils and freshness.

Frequently Asked Questions

The licorice flavor in anise comes from the compound anethole, which is most concentrated in the plant's seeds. While other parts like the leaves also contain this compound, the seeds are the most potent and widely used for this purpose.

Yes, anise leaves are edible and have a milder, sweeter flavor than the seeds. They are often used fresh in salads, garnishes, and in cheese spreads.

Anise and star anise come from different plants, though they share a similar licorice flavor due to the compound anethole. Anise is the seed of a Mediterranean herb, while star anise is the fruit of an evergreen tree native to Asia.

Anise seeds are used in both sweet and savory dishes. They flavor baked goods like biscotti, liqueurs like ouzo, and savory recipes such as Italian sausage and Indian curries.

For maximum freshness, store whole anise seeds in an airtight container in a cool, dark place. Whole seeds can last for a few years, but ground anise loses its potency more quickly, typically within 6-12 months.

Yes, anise has been traditionally used to aid digestion, relieve coughs, and reduce inflammation. It is also a good source of iron and manganese. However, concentrated forms should be used with caution.

Fennel seeds can be substituted for anise seeds, but with some adjustments. Fennel has a similar but milder licorice flavor, so you may need to use more to achieve the same intensity. Anise is also a very different plant from fennel, which has edible bulbs and fronds.