Anise Hyssop

Common names	Anise Hyssop, Licorice Mint
Latin name	Agastache foeniculum
Life cycle	Perennial
Height	3-5'
Spread	12" Apart
Bloom	Mid-summer to frost
Light	Full sun to partial shade
Soil	Light, well-drained
Zone	Zone 8
Features	Attracts bees

Culinary
Anise hyssop can generally be used to substitute for anise (Pimpinella anisum) or mint in recipes. The fresh leaves can be used in salads, peas, lamb, and other dishes, and added to beverages and fruit salads. Both fresh and dried leaves can be used for tea. The flowers are edible and can be added to salads, floated on soups, or used to garnish meat dishes, fruit salads, ice tea, and desserts. The flowers have an anise flavor, but have a lighter flavor than the leaves. It is one of the tastiest edible flowers.

Ornamental
Anise hyssop are tall plants with pinkish-purple, blue, or white flower spikes at the end of stems. These make good back-of-the-borders plants and are dense enough to be trimmed into a hedge. They bloom mid to late season when few other perennials are blooming, and bloom until a hard frost. The flowers are very attractive to bees and aid in pollinating garden crops. The long-lasting blooms are a source of nectar for butterflies, honeybees and hummingbirds. The seeds attract wild birds, especially finches. The cut flowers add fragrance and color to arrangements and potpourri, and when dried they retain their color and fragrance for a long time.

Culture
Anise hyssops are fast, vigorous, and easy-to-grow perennials. They grow best in full sun, but will tolerate light shade. Watering may be required during drought conditions otherwise the plants may stop flowering in late summer. These robust plants may need pruning to maintain a neat appearance. Anise hyssops are mints, but do not spread by rhizomes. They will self-sow and seedlings can be transplanted easily.

Harvest
Leaves can be harvested anytime during the growing season. You may get a higher concentration of essential oils if the leaves are harvested early in the day during a sunny, rain-free period. The leaves can be used fresh or air-dried. Tea made from fresh leaves and flowers has a stronger flavor than tea made from the dried herb.

Other Common Names
blue giant hyssop, elk mint, fennel giant hyssops, fragrant giant hyssop, giant fennel hyssop, giant hyssop, hummingbird mint, lavender giant hyssop, licorice mint

References


Bremness, L.  1994.  The Eyewitness Handbook of Herbs.  DK Publishing, Inc., 
	New York, NY.  page 138.

McClure, S.  1996.  The Herb Gardener: A Guide for All Seasons.  Storey
	Communications, Inc., Pownal, Vermont.  page 178.  

Small, E.  1997.  Culinary Herbs.  NRC Research Press, Ottawa, Ontario, Canada. 
	pages 67-72.

Sunset Books and Sunset Magazine editors.  1995.  Herbs  Sunset Publishing 
	Corporation, Menlo Park, CA.  page 37.

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