The first confusion comes from the similarity in name. It's absolutely incorrect and probably the result of mislabeling by distributors. The first confusion comes from the similarity in name.

Anise is … Most fennel recipes call for just the white bulb, which is typically cored and sliced or chopped, depending on the preparation. It's absolutely incorrect and probably the result of mislabeling by distributors. Find Anise ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Star anise (Illicium verum) is the fruit of a small evergreen tree in the magnolia family. Find Anise ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Cut a fresh fennel bulb into quarters or eighths, depending on size, toss with olive oil and vinegar, and roast on a baking sheet until tender (try 20 minutes at 400 for starters). Fennel’s tender leaves can be used to flavor salads, soups and sauces while the crunchy bulb can be sliced for sautéing, grilling or eaten raw. No sense in letting these greens go to waste. Add egg, anise flavorings and combine. Although star anise and aniseed share a common word, they couldn’t be more different. Italian anise bread. In some parts of the country, bulb fennel is called anise. I’ve managed to reduce this recipe to make just one loaf. Anise is commonly confused with two very distinct ingredients: star anise and fennel. Star anise (Illicium verum) is the fruit of a small evergreen tree in the magnolia family. Fennel tops are tasty too! Bonus!!

fresh bay leaves, star anise, Chianti, cloves, clementines, lime and 5 more Slow-braised duck legs with Seville oranges, star anise and savoy cabbage The Guardian star anise, fine sea salt, duck legs, maple syrup, pecans, soft brown sugar and 21 more And!! But fennel is actually a wonderful vegetable with a sweet, anise or licorice flavor that's strongest when it's raw but much more mellow when it's cooked. Use it where fennel bulb is called for. Herb-infused flavored oils for cooking, such as basil, rosemary, or garlic, are widely available at high-end grocery stores and specialty cooking shops, but they can be very expensive and they don't always have a true, robust herbal flavor.They are often processed and may have been sitting on a shelf for months. Of course, having two loaves of this amazingly soft and pillowy bread spiced with anise isn’t the worst problem to have, but I did want the versatility of just one loaf.

Question: Is there a difference between the fresh anise bulb sold in the market and the fresh fennel bulb called for in a recipe?

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