Fennel: The Vegetable That Tastes Like Licorice Explained

The vegetable that tastes like licorice is sweet cicely (Myrrhis odorata in Europe, Osmorhiza occidentalis in North America). Its distinctive licorice-like flavor comes from anethole, the same compound found in licorice root. Every part—leaves, flowers, seeds, and roots—is edible and releases a sweet aniseed scent when crushed. Historically used as a natural sweetener before sugar reached Britain, it’s safe when correctly identified but must be distinguished from toxic hemlock. (78 words)

Why You’ve Been Misled About Licorice-Flavored Vegetables

Most home cooks assume fennel is the only vegetable with licorice notes. But fennel offers a milder anise flavor, while sweet cicely delivers the authentic, complex licorice taste users actually seek. This confusion leads to failed recipes—like bland desserts expecting that signature sweetness. Foragers often mistake hemlock for sweet cicely, risking severe poisoning. The real issue? Lack of clear identification guidance for this underused vegetable.

The Science Behind the Licorice Flavor

Sweet cicely’s flavor comes from anethole, an organic compound also present in licorice root, star anise, and fennel. Unlike fennel’s subtle notes, sweet cicely contains higher concentrations that create a “gorgeous coming together of fennel, liquorice and star anise” as noted by Country Life. Crucially, anethole in sweet cicely is “actually sweeter than sucrose”—explaining its historical use as a natural sweetener in pre-sugar Britain (Hanna Sillitoe).

Plant	Licorice Intensity	Key Identification Feature	Safety Risk
Sweet Cicely	★★★★★ (Strong, complex)	Crushed leaves/seeds emit sweet aniseed; pale “splashes” on stems	Low (edible when correctly ID’d)
Fennel	★★★☆☆ (Mild anise)	Fern-like leaves; yellow flowers; bulb base	Very low
Poison Hemlock	None (toxic!)	Unpleasant urine-like odor; purple-spotted stems	Critical (fatal if ingested)

When to Use (and Avoid) Sweet Cicely

Use it for: Desserts needing natural sweetness (like panna cotta, where it replaces sugar), fruit salads (enhances berries), and root vegetable roasts. Lewis & Clark’s journals confirm Sacagawea used Western sweet cicely roots to “dispel wind” from starchy foods (Discover Lewis & Clark). Its vitamin A, C, calcium, and iron content makes it nutritionally superior to artificial sweeteners.

Avoid it when:

• Foraging near roadsides (absorbs pollutants)
• Confusing it with hemlock (always crush a leaf first—sweet scent = safe; foul odor = discard immediately)
• Using in savory dishes requiring umami (it overpowers subtle flavors)

Crush leaves to confirm sweet aniseed scent—the critical safety check per Galloway Wild Foods (source)

Quality Identification: Avoiding Deadly Mistakes

Amateur foragers cause 90% of misidentification incidents. Follow this foolproof method:

1. Smell test: Crush a leaf. Sweet aniseed = likely safe; musty/urine odor = hemlock (discard).
2. Stem check: Look for pale “splashes” (light streaks) on stems—absent in hemlock.
3. Habitat verification: Grows in moist hedgerows or stream sides (March–July), not dry fields.

Never consume if unsure. As Laughing Squid explains, anethole sources vary—but only sweet cicely combines safety with authentic licorice intensity.

Common Misconceptions Debunked

Myth: “Fennel is the only licorice-flavored vegetable.”
Truth: Fennel has mild anise notes, but sweet cicely’s flavor profile matches licorice more closely due to higher anethole concentration.

Myth: “All anethole plants are interchangeable.”
Truth: Star anise (from Southeast Asia) contains nearly pure anethole but isn’t a vegetable—sweet cicely is the only root/leaf vegetable with this flavor.

Western sweet cicely roots gathered by Sacagawea were deemed “very paleatiable and nurishing food” by William Clark

Everything You Need to Know

Q1: Is sweet cicely the same as fennel?

No—while both contain anethole, sweet cicely (Myrrhis odorata) has a stronger, more complex licorice flavor and is entirely edible (leaves, roots, seeds). Fennel has a milder anise taste and is primarily used for its bulb. Sweet cicely grows wild in hedgerows; fennel is cultivated. Crucially, sweet cicely’s sweet scent when crushed distinguishes it from toxic look-alikes, unlike fennel.

Q2: How do I store sweet cicely safely?

Refrigerate fresh stems in a damp cloth for 3–5 days. For long-term use, freeze chopped leaves in ice cube trays with water. Never store near hemlock-contaminated areas—always verify scent before storage. Dried seeds retain flavor for 6 months in airtight containers (Galloway Wild Foods).

Q3: Can I use sweet cicely if I’m allergic to licorice?

Consult a doctor first—anethole in sweet cicely may trigger reactions in severe licorice allergies. However, many with mild sensitivities tolerate it due to lower glycyrrhizin content (the compound causing licorice’s health risks). Start with small amounts in cooked dishes, as heat reduces potency (Hanna Sillitoe).

Q4: What’s the best way to use sweet cicely in cooking?

Maximize its natural sweetness: chop young leaves into fruit salads, add roots to roasted carrots, or infuse seeds in custards. For desserts, use 1 tablespoon chopped leaves per serving as a sugar substitute. Avoid boiling—steaming preserves anethole better. Historically, it’s ideal for “dispelling wind” from starchy foods like potatoes (Lewis & Clark records).

Q5: Where can I find sweet cicely?

Forage in moist European hedgerows or North American stream banks (March–July). In the US, Western sweet cicely (Osmorhiza occidentalis) grows in Pacific Northwest forests. Never harvest near polluted areas. Gardeners can grow it from seeds—it thrives in partial shade with consistent moisture. Specialty nurseries like Raintree Garden list it as “Anis-Wurzel.”