Anise Hyssop

Agastache foeniculum

  • COMMON NAMES

    Anise hyssop, Blue giant hyssop, Lavender giant hyssop

  • PLANT FAMILY

    Lamiaceae

    The Mint Family

  • NATIVE REGION

    Native to much of north-central and the Great Plains region of North America

  • HABITAT

    Best in full sun and moist soils, but can tolerate dry soils, particularly once established.

  • CULTIVATION

    Perennial

  • PARTS USED

    Leaf, flower

PREPARATION

PROPERTIES: Terpenes & Volatile Oils

FLAVOR PROFILE: Sweet, fragrant, licorice-like taste.

PAIRING: Fruits, baked goods, desserts

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.