SC - anise, fennel, dill clarification

[Ron and Laurene Wells]

THANK YOU!  I believe this much more consice definition is what people were 
hoping for all along.  And it is a much more complete answer than I *or 
anyone else I've seen) was able to provide.  Thank you for 
contributing.  Perhaps now someone will share some of the recipes they are 
using Fennel, Aniseed, or star anise in???

I personally detest the flavor of liccorice, but my husband LOVES it.  So 
I'm willing to cook something liccorice flavored once a year or so.  :)  I 
haven't done this for over a year, so maybe it's time now?

- -Laurene

At 10:08 AM 7/24/2000 -0500, you wrote:
>Date: Mon, 24 Jul 2000 10:04:56 -0500
>From: "Decker, Terry D." <TerryD at Health.State.OK.US>
>Subject: RE: SC - Anise, Fennel (and a bit of dill)
>
>Anise is Pimpinella anisum, a plant of the carrot family of Mediterranean
>origin, which is now widely cultivated as a flavoring agent.  Anise seed or
>aniseed are the seeds of this plant.
>
>Fennel is a common name several different herbs.  Today, fennel usually
>refers to Foeniculum vulgare of Eurasian origin.  Also referred to as sweet
>fennel.
>
>Star anise is the eastern Asian Illicium verum and commonly refers to the
>star shaped seed pods or the seeds from those pods.
>
>Anise hyssop is a North American herb, Agastache foeniculum, whose leaves
>are commonly used for tea.  I've never had the tea, so I can't say if it
>tastes like anise, but the seeds smell something like anise seed.
>
>Dill is a Eurasian member of the carrot family, Antheum graveolens.  Some
>references state dill is the biblical anise.
>
>Bear