Anise Hyssop
Agastache foeniculum
Anise hyssop, a stiffly erect perennial that grows from 0.6 to 1.5 m (2 to 5 feet) tall, is
native to North America. Because it is as lovely as it is aromatic, this herb is also often
grown in flower gardens, where it makes a very attractive background plant.
Pointed, bright green leaves have serrated edges, and are covered
with soft, white, felt-like hairs underneath. In the spring, new
foliage often has a pretty purplish cast. Aroma and flavor are an
intriguing mix of anise and mint.
Anise hyssop has branched, mostly hairless stems. The
spreading rootstock bears fibrous roots.
Produces longish flower spikes made up of many
beautiful little lilac-blue blossoms from July to
September. A white flowered cultivar is also
available. Flowers have a lighter flavor than the leaves.
Anise hyssop is very attractive to honey-bees, and is widely cultivated as a honey
plant. It is also a source of nectar for
butterflies, while its seeds attract wild
birds, especially finches.
Both flowers and leaves may be eaten.
USES
In traditional herbal medicine, anise hyssop tea was used to aid digestion.
Culinary uses - Add fresh leaves and flowers to
salads and fruit salads, and use as a garnish.
Use fresh or dried leaves to complement lamb, chicken, salmon,
and to enliven vegetables such as peas. Substitute anise hyssop leaves
in recipes calling for anise or mint.
Use flowers in baking, especially in tea breads.
Add fresh young leaves to cool summer drinks.
To make a refreshing cup of anise hyssop tea, add 5 ml (1 teaspoon) of dried leaves and
flowers or 15 ml (3 teaspoons) of fresh leaves and flowers to 250 ml (1 cup) of boiling
water. Cover and steep for 10 minutes. Strain and sweeten with honey to taste.
Light-colored anise hyssop honey is quite delicious.
Anise hyssop essential oil is used commercially to flavor root beer and various liqueurs.
Craft uses - Include lovely anise hyssop blooms in fresh or dried floral arrangements.
Add fragrant dried flowers to potpourris and sachets.
HABITAT AND CULTIVATION
Anise hyssop grows best in well-drained,
fertile soils containing compost or well-rotted manure. In its natural habitat, it
thrives in soils that retain moisture, but are not excessively wet.
Prefers full sunlight, but will tolerate light
shade. Plants must be kept moist during dry
weather, otherwise they will stop flowering in late summer.
Does best in cool weather.
Sow seeds indoors in the early spring. Seeds are quite small
and can successfully germinate under a light covering of soil, so they should be planted to a
depth of no more than 6 mm (1/4 inch). Seeds usually germinate in 4 to 10 days. Plant
seedlings outdoors when all danger of frost is past.
Space plants 30 cm (12 inches) apart.
Seeds can also be planted outside in late fall and allowed to lie dormant through the winter,
to germinate in the early spring.
Alternatively, you can establish new plantings in the spring from divisions of established
plants. Root cuttings from soft or semi-ripe stems.
Anise hyssop grows very slowly initially, and often takes 2 years from seed to bloom.
Pinch back plants in early summer to encourage branching.
Generally pest- and disease-free.
COLLECTION AND HARVESTING
Harvest leaves for fresh or dried use throughout the growing season. Collect leaves on
sunny, dry days, preferably in the morning. Cut off leaves for fresh use as needed, starting
at the bottom of the plant.
To dry anise hyssop, cut whole stems about 10 cm (4 inches) from the base of the plant.
Hang stems upside down in a shady location to air-dry. Strip dried leaves and store in an
airtight container.
Pick fresh leaves and flowers for tea throughout the growing season.
If drying for tea, cut the stems 15 cm (6 inches) from the base of
the plant. Include flowers with the stems. Hang upside down to air-dry.
Store dried material in an airtight container.
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