Anise hyssop (Agastache foeniculum) is an aromatic perennial herb in the mint family, prized for its sweet, licorice-like flavor. It is commonly used in herbal teas, culinary dishes, and sometimes as a digestive aid. The plant provides edible leaves and attractive flower spikes. Proper timing and preservation methods are necessary to ensure the best flavor and potency. This guide offers practical steps for harvesting and storing this fragrant herb.
Optimal Timing for Harvesting
Harvest timing impacts the concentration of volatile oils, which provide the herb’s aroma and flavor. The best time of day to harvest is mid-morning, after the morning dew has evaporated. This ensures low moisture content, aiding the drying process and preventing mold.
Peak flavor occurs when the most concentrated oils are found in the leaves just before the flower buds open. Harvesting at this stage captures the herb at its peak potency. Flower spikes are best collected when approximately three-quarters of the blossoms have opened. Anise hyssop reaches its prime harvest window during the summer and can offer multiple cuts.
Techniques for Removing Plant Material
Use sharp, clean tools (scissors or garden snips) to ensure a precise cut that minimizes tissue damage. Target the square stems bearing the leaves and the cylindrical flower spikes. A clean cut prevents ragged edges that could invite disease or slow recovery.
To promote vigorous regrowth, never remove more than one-third of the plant’s total height. Make the cut on the stem just above a leaf node, where a pair of leaves meets the stem. This encourages the plant to branch out, producing new, bushy growth. Handle the stems and leaves gently after cutting to prevent bruising, as crushing prematurely releases volatile oils, diminishing quality.
Drying and Storage Methods
After harvesting, the material must be dried quickly and thoroughly to preserve flavor and prevent spoilage.
Air Drying
Air drying involves gathering small bunches of stems, tying them together, and hanging them upside down. Place the bunches in a warm, dark, and well-ventilated area, such as a pantry or attic. Avoid direct sunlight, which can degrade color and potency.
Dehydrating
Alternatively, use a food dehydrator for a faster process, setting the temperature low (approximately 95°F). Spread the leaves and flower spikes in a single layer on the trays for uniform air circulation.
The material is fully dry when the leaves feel brittle and crumble easily. This typically takes one to three weeks for air-dried bundles or several hours in a dehydrator.
Once dry, strip the leaves and flowers from the stems and crumble them slightly. Use airtight containers, such as glass jars or sealed tins, to shield the dried herb from moisture and air. Store these containers in a cool, dark location, away from heat and light, to maintain quality. Properly preserved anise hyssop retains its peak flavor for up to one year.