Uses

The fruit consists of two united carpels, called a cremocarp, and has a strong licorice-like taste and a powerful odor. This seed-like fruit (also called aniseed) is used whole or crushed in cakes, candy (such as aniseed balls), cheese, cookies, breads, pickles, stews, fish and shellfish. Roasting enhances the flavor of anise.
Anise is also used in anise-flavored liqueurs (such as raki, arak and ouzo) and is the dominant ingredient used in the infamous and sometimes-banned liquor absinthe. It is also used in soft drinks such as root beer.
In addition, anise is used as a breath sweetener and as a digestive aid.
All above-ground parts of the young anise plant are eaten as a vegetable. The stems resemble those of celery in texture and are much milder in flavor than the fruits.

Anise is believed to be a galactagogue, or a substance that increases lactation.
By distillation the fruit yields the volatile oil of anise, which is useful in the treatment of flatulence and colic in children. It may be given as Aqua Anisi, in doses of one or more ounces, or as the Spiritus Anisi, in doses of 5-20 minims.
It has also been used to treat canker sores.

(Source: World Spices)