The seeds, stem, and bulb of anise/fennel are all edible. Though ‘anise’ and ‘fennel’ are often used interchangeably, they refer to two different plants from the same family. Both plants are sweet, aromatic and have a distinctive licorice-like flavor. Fennel is known for it’s bulbous root in a few cultivated varieties, though, similarly to anise, fennel seeds and foliage are also used. Anise and fennel are available throughout the world, and are used in a myriad of traditional dishes. Fennel seed is commonly used in India and the Middle East, where the toasted seeds are often eaten after meals. Fennel bulbs, both cooked and raw, are prominent in Italian cuisine. Anise is found in South American cuisine: from Mexican atole de anis to Peruvian Picarones. Anise is also widely used to flavor liquors, notably French absinthe, Italian sambuca, and German Jaegermeister.