Licorice Flavored Celery: Myth vs. Reality Explained

No, licorice flavored celery does not exist as a natural plant variety. Celery (Apium graveolens) and licorice (Glycyrrhiza glabra) belong to completely different plant families with distinct flavor compounds—celery contains phthalides creating its characteristic vegetal taste, while licorice contains glycyrrhizin responsible for its sweet, anise-like flavor.

Many home cooks and foragers encounter confusion between plants with similar flavor profiles. This misunderstanding often stems from culinary terminology overlap and shared flavor compounds across unrelated botanical families. Let's explore why this misconception persists and identify plants that actually deliver the licorice-like taste you might be seeking.

Botanical Reality: Why Licorice Flavored Celery Doesn't Exist

Celery belongs to the Apiaceae family (formerly Umbelliferae), which includes carrots, parsley, and dill. Its distinctive flavor comes primarily from 3-n-butylphthalide and related compounds that create that characteristic salty-vegetal profile. Licorice, however, comes from the Fabaceae (legume) family and gets its signature sweet flavor from glycyrrhizin, which is 30-50 times sweeter than sugar.

The confusion likely arises because some plants in the Apiaceae family do contain anethole—the compound responsible for licorice flavor—but celery itself contains negligible amounts. When people describe something as “celery-like with licorice notes,” they're usually referring to other members of the carrot family.

Plants That Actually Deliver Licorice Flavor

If you're searching for that distinctive anise-like taste, these botanical options provide authentic licorice flavor without the confusion:

Plant	Family	Flavor Compound	Culinary Uses
Fennel (bulb and seeds)	Apiaceae	Anethole	Raw in salads, roasted vegetables, sausage flavoring
Anise seed	Apiaceae	Anethole	Baking, liqueurs, spice blends
Star anise	Schisandraceae	Anethole	Chinese five-spice, braises, mulled drinks
Lovage	Apiaceae	Apiole (with anethole notes)	Stocks, potato salads, as celery substitute
Tarragon (French)	Asteraceae	Estragole	Vinaigrettes, chicken dishes, Béarnaise sauce

Understanding Flavor Chemistry: Why Confusion Happens

The human palate often groups flavors by dominant compounds rather than botanical relationships. Anethole appears in multiple plant families, creating that familiar “licorice” sensation. Meanwhile, celery's primary flavor compounds (phthalides) create a completely different sensory experience.

When cooks describe celery as having “licorice notes,” they're usually experiencing one of two phenomena:

1. Contextual flavor perception: When combined with other ingredients (particularly fats), celery's natural compounds can create flavor synergies that vaguely recall anise
2. Misidentification: Confusing celery with lovage or fennel, which share visual similarities but have stronger anise notes

Culinary Applications: Finding the Right Flavor Profile

Understanding these botanical distinctions helps you select the right ingredient for your culinary needs:

• For authentic licorice flavor: Use star anise in braises, fennel seeds in breads, or fresh fennel bulb in salads
• For celery-like flavor with subtle anise notes: Try lovage as a celery substitute in stocks and stews
• For fresh, bright anise flavor: French tarragon works beautifully in vinaigrettes and egg dishes

Professional chefs often combine these plants strategically. For example, a classic French mirepoix might include celery, but adding a small amount of fennel creates a more complex aromatic base with subtle licorice undertones.

Common Misconceptions in the Produce Aisle

Grocery store labeling sometimes contributes to this confusion. Some markets sell “Chinese celery” which has a stronger, slightly more aromatic profile than standard celery, but still lacks true licorice notes. Similarly, “wild celery” (actually smallage or Apium graveolens var. secalinum) has a more intense flavor but remains distinctly celery-like rather than licorice-flavored.

When foraging, be particularly cautious—several toxic plants in the Apiaceae family resemble edible varieties. Hemlock (Conium maculatum), for example, has a musty odor but shares visual similarities with parsley and celery. Never consume wild plants without absolute identification by an expert.

Scientific Perspective on Flavor Compounds

Recent research in Journal of Agricultural and Food Chemistry confirms that while both celery and licorice-containing plants produce volatile compounds, their chemical profiles show minimal overlap. Celery's dominant compounds include:

• 3-n-butylphthalide (salty, celery aroma)
• Sedanenolide (earthy notes)
• Limonene (citrus undertones)

Whereas authentic licorice-flavored plants consistently show high concentrations of:

• Anethole (sweet, anise flavor)
• Estragole (tarragon-like notes)
• Linalool (floral undertones)

This chemical distinction explains why no natural celery variety produces genuine licorice flavor. Plant breeders have not developed such a hybrid because the genetic pathways for these flavor compounds exist in completely different plant families.

Is there actually a licorice flavored celery variety?

No, licorice flavored celery does not exist as a natural or cultivated variety. Celery and licorice come from different plant families with distinct flavor compounds. The confusion often stems from other plants like fennel or lovage that share visual similarities with celery but contain anethole, the compound responsible for licorice flavor.

What plant tastes most like licorice besides actual licorice root?

Fennel (both bulb and seeds) provides the closest licorice-like flavor among common culinary plants. Star anise contains the highest concentration of anethole (the compound responsible for licorice flavor) and delivers the most intense licorice taste, though it comes from a completely different plant family than true licorice.

Why do some people say celery tastes like licorice?

This perception usually occurs when people confuse celery with similar-looking plants like lovage or fennel. In certain culinary contexts, particularly when cooked with fats, celery's natural compounds can create flavor synergies that vaguely recall anise. However, scientific analysis shows celery contains negligible amounts of anethole, the compound responsible for authentic licorice flavor.

Can I substitute celery for licorice in recipes?

No, celery cannot substitute for licorice flavor in recipes. For authentic licorice taste, use fennel seeds, star anise, or anise seed. If you need a celery substitute with subtle anise notes, try lovage. Remember that licorice flavor comes from anethole, which celery lacks, while celery's characteristic taste comes from phthalides, which licorice plants don't produce.

Which herbs have natural licorice flavor?

French tarragon, fennel fronds, and anise hyssop deliver natural licorice notes. Tarragon contains estragole which creates a mild licorice flavor, while fennel contains actual anethole. Anise hyssop, though not in the same family as true licorice, produces a surprisingly strong anise-like flavor and works well in teas and desserts.