SC - posole?

[Decker, Terry D.]

In a message dated 7/21/00 10:09:40 AM Pacific Daylight Time, 
olwentheodd at hotmail.com writes:

> As I recall, when the heads of bushy stuff is chopped off, it is called 
>  fennel root when merchanted.  If they leave the bushy stuff on it is 
>  referred to as anise (which is actually the seed but the bushy stuff can 
be 
>  dried and stored and used in place of the seed or as tea or flavoring for 
>  rock candy, etc

If anise is labeled as fennel, then it is simply mislabeled.  Fennel root 
looks very much like a fat, white celery....with very fine, dark green fronds 
at the top (like a fern).  The fine leaves are just as usable as the stalk or 
bulb, and all have the classical licorice flavor.  Anise does not have the 
thick white bulb, and I have actually rarely seen it sold fresh at market.  
Aniseseed is generally available everywhere in spice jars.  The two seeds 
differ from each other, as well.  Fennel seed is a little more "spicy", and 
has a richer licorice taste than anise.  The seed is also bigger.

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.