Yeah, for me, the licorice-y herbs are chervil, tarragon, and fennel fronds. Some people also say dill is licorice/anise-y, but I don’t know if I quite get that flavor from it.
To me, it tastes bright green and fresh. But only if the herb itself is fresh - it does fade quickly.
People expressed disbelief when I said the same thing a few years ago. I’m glad I don’t taste soap, but it doesn’t taste like anything discernible to me at all.
It’s like a taste that is similar to the smell of freshly cut grass, but smaller. It still overwhelms the nose, but there’s just a hint to it. And it has that slight tingling aspect that is in many herbs–most strongly in mint.
It may interest you to know that all these herbs you mentioned (save tarragon) are all part of the same family (Umbellifer/Apiacae) which include carrots, celery, cilantro, culanto, coriander, cumin, dill, caraway, anise, parsley, and parsnips.
I actually assumed/thought all the ones I mentioned were part of the same family. Interesting to note that tarragon isn’t.
Imagine you are eating mexican food and one bite has a sprig of fresh cilantro. It makes it taste more like mexican food than anything could.