Anise Hyssop, known botanically as Agastache foeniculum, is a hardy perennial herb that is a member of the mint family. This versatile plant is characterized by its square stems and dark green foliage, which release a distinctive, sweet licorice or anise-like fragrance when crushed. Growing 3 to 5 feet tall, it serves a dual purpose, offering both ornamental beauty with its striking purple flower spikes and practical applications in the kitchen. Its unique scent and flavor profile make it a favored ingredient for those seeking a subtle, refreshing herbal note in their food and beverages.
Gathering and Preserving the Plant
To maximize the flavor and potency of Anise Hyssop, timing the harvest is important. The highest concentration of aromatic compounds is found in the leaves just as the plant begins to flower, or when the blooms are about two-thirds open. Harvesting is best done in the morning after the dew has dried, cutting the stems about halfway down the plant above a leaf node.
The leaves and flowers are both usable, and air drying is a straightforward method for long-term storage, especially for tea blends. Hang bundles of stems upside down in a warm, dark, and well-ventilated area until the leaves are brittle, which typically takes about a week. Once dried, the material should be stored in airtight containers away from direct light to maintain flavor for up to six months.
For a flavorful infusion, the fresh plant material can be steeped in liquids to extract its unique profile. The bright purple flowers and leaves can be added to white wine vinegar, creating a striking colored vinegar that imparts a delicate anise flavor to salad dressings. Another option is to blend the dried leaves or flowers with sugar or honey, which preserves the flavor compounds and creates a naturally sweetened base for baking or beverages.
Flavoring Foods and Beverages
The sweet, licorice-like flavor of Anise Hyssop lends itself well to a wide range of culinary applications. A simple infusion of the fresh or dried leaves and flowers makes an aromatic herbal tea that is refreshing served both hot and iced. For a more complex beverage, the leaves can be simmered to create a simple syrup, which is useful in lemonades, cocktails, or sparkling water.
Fresh leaves and flowers are tender enough to be used raw, adding a fragrant, edible garnish to salads or fruit dishes. The leaves pair especially well with summer fruits like peaches and berries, enhancing their natural sweetness with a hint of herbal complexity. When used in baking, the chopped leaves or flowers can be incorporated into dough for scones, muffins, or cookies, providing a unique flavor as a substitute for fennel seed or licorice.
The plant’s seeds, which develop after the flowers fade, also carry the anise flavor and can be harvested and added to baked goods for a stronger taste. The fresh leaves can be used in savory preparations, such as an ingredient in homemade jellies or as a flavoring agent in fruit tarts. Since the flavor can be potent, it is recommended to start with smaller quantities and adjust to taste.
Enhancing the Garden Ecosystem
Beyond its use in the kitchen, Anise Hyssop provides significant ecological benefits. The long-lasting blooms provide a rich source of nectar and pollen throughout the summer and into the fall, making it a favorite among pollinators. It attracts honeybees, which produce a distinctively flavored honey from its nectar, as well as native bees like bumble, mining, leaf cutter, and sweat bees.
The dense spikes of purple-blue flowers make it a striking ornamental choice for garden borders and wildflower areas. It creates a vertical element that adds visual interest to the landscape. Its ability to attract butterflies and hummingbirds enhances the garden space.
Gardeners often incorporate Anise Hyssop into vegetable plots as a companion plant to increase the yields of nearby crops. The plant is known for its resilience and ability to thrive in a range of conditions, tolerating both drought and deer. Leaving the spent flower heads in place at the end of the season provides seeds for songbirds, extending its ecological benefit through the winter months.