Anise Hyssop, Agastache foeniculum

Native to North America, this perennial plant is cherished for its aromatic leaves, spikes of tubular flowers, and its myriad of culinary and medicinal uses. The plant typically reaches a height of 2 to 4 feet, showcasing vibrant spikes of lavender to purple flowers that attract pollinators such as bees and butterflies. The leaves are lance-shaped and emit a sweet, licorice-like aroma when crushed, giving the herb its “anise” association.

Interesting and Historical Information: Anise Hyssop has a rich history, with Native American tribes using it both for culinary and medicinal purposes. Early European settlers adopted its use, and it became a staple in traditional herbal medicine. The plant’s aromatic qualities made it popular for teas, culinary dishes, and potpourris. The name “hyssop” is derived from its resemblance to the biblical herb hyssop, although they are botanically unrelated. Anise Hyssop’s adaptability and resilience have contributed to its longstanding popularity in gardens and natural landscapes.

Fun Facts:

1. Floral Attraction: Anise Hyssop is a favorite among pollinators, particularly bees and butterflies, making it an excellent choice for gardeners aiming to support local ecosystems.
2. Culinary Use: The leaves and flowers are edible, lending a mild licorice flavor to salads, desserts, and beverages.
3. Long Blooming Season: The plant blooms from late spring to early fall, providing a continuous source of beauty and fragrance in the garden.

Materials Needed to Grow Anise Hyssop from Seeds:

1. Anise Hyssop seeds
2. Seed starting mix
3. Seed trays or small pots
4. Plastic wrap or a humidity dome
5. Grow lights or a sunny windowsill
6. Spray bottle of water
7. Fertilizer (optional)

Steps to Grow Anise Hyssop from Seeds:

1. Anise hyssop seeds benefit from cold stratification to improve germination rates. A period of cold, moist stratification, typically for 30 days, helps break dormancy and encourages them to sprout.
2. Seed Starting: Fill seed trays or small pots with a well-draining seed starting mix.
3. Sowing Seeds: Sow Anise Hyssop seeds on the soil surface, pressing them gently into the soil.
4. Covering Seeds: Cover the trays with plastic wrap or use a humidity dome to create a greenhouse effect, promoting germination.
5. Temperature and Light: Place the trays in a warm location or use bottom heat to encourage germination. Soil should be at 70-75°F.  Once sprouted, provide plenty of light, either from grow lights or a sunny windowsill.
6. Transplanting: When the seedlings have developed several sets of true leaves, transplant them into larger pots or directly into the garden if the threat of frost has passed.
7. Watering: Keep the soil consistently moist but not waterlogged.  Use a spray bottle of water to gently spray water on the soil.
8. Fertilization (Optional): Feed the plants with a balanced fertilizer every few weeks during the growing season.

Harvesting Anise Hyssop: Harvest leaves and flowers as needed throughout the growing season. For the best flavor, gather leaves before the plant flowers fully.

Uses for Anise Hyssop:

1. Culinary Delight: Add fresh or dried leaves to teas, salads, fruit dishes, and desserts for a subtle anise flavor.
2. Aromatic Potpourris: Harvest flowers and leaves to create fragrant potpourris for your home.
3. Honey Infusion: Infuse honey with Anise Hyssop flowers for a unique and flavorful sweetener.

Medicinal Benefits of Anise Hyssop:

1. Digestive Aid: Anise Hyssop has traditionally been used to ease digestive issues, including indigestion and bloating.
2. Respiratory Support: The herb’s aromatic properties make it beneficial for respiratory health, helping to soothe coughs and congestion.
3. Anti-Inflammatory: Anise Hyssop contains compounds with anti-inflammatory properties, potentially aiding in the relief of minor inflammatory conditions.

***This information is not intended to be used as a diagnosis.  Caution should be exercised when considering any medicinal use, and it’s advisable to consult with a healthcare professional.