What is the name of a Basil that smells like Anise and what are some good recipes for incorporating it?

I’m not really fond of the Anise type smell of this Basil, so whichever recipe you can suggest, if it somehow subdues the poignant Anise taste or makes it better, then please share. Thank you.
For reference, this basil’s leaves smell and taste like anise – not just the flowers.
The leaves of this basil are smooth, pointy and a darkish green color. They are about 1.5 – 2 inches in length.

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5 comments a “What is the name of a Basil that smells like Anise and what are some good recipes for incorporating it?”

it’s the flower of the basil (the very center of the herb) that smells & tastes like anise. you don’t have to use it. just use the big leaves.

The big leafed Genovese basil is the best, but all basils taste of anise. There is also a lemon basil which can be found in nursery stores like Home Depot.

Licorice basil, anise basil Also known as Anise basil or Persian basil, silvery leaves, spicey licorice smell comes from the same chemical as in anise, anethole. Thai basil is also sometimes called Licorice basil.[9]
Try here for recipes

Many oriental basils, Thai in particular, have a marked anise scent. They are also referred to as licorice basils and, unsurprisingly, anise basils.

For recipes that use it, there are any Thai dishes that use it, as do Korean, Vietnamese, the whole of the SE Asia region, really. Their recipes don’t subdue this basil’s characteristics, though, they rather exploit and celebrate it instead.

Edit: re your pointed leaves, that is precisely what the Oriental and indeed Persian basils look like.

Anise Basil or Persian Basil ( basilicum ‘Licorice’)

Here is a recipe I found:

introduction
The combination of anise seed and basil in the following recipe may seem unusual, but it enhances the faint licorice flavor in basil.

serving size

Makes 2 servings.

ingredients:
For butter:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon minced fresh licorice basil leaves
1/2 teaspoon anise seeds, ground coarse with a mortar and pestle or in an electric coffee grinder
3/4 teaspoon fresh lemon juice

For steak:
2 teaspoons black peppercorns
1 teaspoon anise seeds
a 1-pound boneless sirloin steak (about 1 inch thick)
olive oil for brushing steak

For grilled fennel:
(accompaniment if desired)
2 small fennel bulbs (sometimes call anise, about 1 pound), stalks trimmed flush with bulb
olive oil for brushing fennel
1/2 lemon
preparation
To prepare the steak
Prepare grill.
Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.

Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in.

Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.

Top steak with dollops of anise basil butter.

To make the fennel:
Prepare grill.

Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.

Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side,
or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper.

NOTE: You can also find a lot of Persian dishes which include licorice basil.

Good Luck

What is the name of a Basil that smells like Anise and what are some good recipes for incorporating it?

5 comments a “What is the name of a Basil that smells like Anise and what are some good recipes for incorporating it?”

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