Instructions: A herb called anise is a close relative of fennel, bulbous fennel, Florence fennel, or finocchio.

The bulb-like lower portion of the anise herb may be boiled or French-fried like a potato.

The leaves, stalks and seeds of Florence Fennel (Foeniculum vulgare var. azoricum) can be used to flavor cooked foods with a distinct anise flavor.

Fennel flavors well with Chives, Garlic, Parsley, Tarragon, Shallots and Onions.

Good food partners are Salmon, White Cheese, Seafood Sauces, Eggs, Cucumber, Zucchini, Cabbage, Sour Cream, and Green Beans.

The leaves are used to flavor fish and fish sauces, soups, stews, salads, pork and veal. The stalks can be boiled, steamed, or braised and served as a vegetable. The seeds are used in breads, cakes, puddings, apple pie, omelets and sauerkraut. Tea can be made from crushed fennel seeds.

Another type of anise, sometimes classed as an umbelifera is Pimpenella anisum, which produces flavoring seeds

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.