Common Name: |
Anise Hyssop |
Other Names: |
Giant hyssop, anise mint, blue giant hyssop, licorice mint |
Botanical Name: |
Agastache foeniculum syn. A. anethiodora, Stachys foeniculum |
Genus: |
Agastache |
Family: |
Lamiaceae |
Native Location: |
N and C America |
Cultivation: |
Well drained soil in sun. Agastache foeniculum tolerates poorer soils and drier conditions than A. rugosa. Leaves may be affected by powdery mildew in dry conditions. |
Position: |
Prefers light shade and slightly acid to neutral soil. |
Propagation: |
By seed sown in spring at 13-18°C (55-64°F); by division in spring; by semi-ripe cutting in summer. Sow agastache seed in spring; just cover the seed with soil. It takes 6 to 8 weeks to germinate. Plant in pots when large enough. Established plants produce many basal shoots in spring. Propagate these as softwood cuttings and plant outside in summer, or multiply plants by root division. |
Maintenance: |
Agastaches are generally hardy. In cool-climate areas keep plants in a greenhouse and transfer to the garden in their second spring; in warm-climate areas do so in the first summer. |
Pests and Diseases: |
Leaf-chewing insects can be a minor problem |
Harvest: |
Leaves (A. foeniculum, A. rugosa) are collected in spring and summer, and flowers in summer, for use fresh or dried as a flavoring for teas. Leaves and stems (A. rugosa) are cut before flowering and dried for medicinal use. Use the leaves and flowers freshly picked, or dry them by haning them upside down in small bunches away from direct sunlight. The will retain their color and scent. |
Varieties: |
Alabaster Has white flowers Height: 45-60cm (18-24in) |
Height: |
60cm-1.2m (2-4ft) |
Width: |
30cm (12in) |
Hardiness: |
Z6-10 |
Parts Used: |
Leaves, flowers |
Properties: |
An aromatic, pleasant-tasting herb that increases perspiration and relieves bronchial congestion. |
Medicinal Uses: |
Internally for coughs in the traditional medicine of several native N American tribes. |
Culinary Uses: |
Flowers may be added to salads. Leaves are also used for tea. The flowers of anise hyssop yield large quantities of nectar, which was popular with North American beekeepers in the 19th century for producing a faintly aniseed-flavored honey. Native American Indians used it as a tea and a sweetener. Infuse the dry leaves to make a hot or cold drink. Also, use them to season lamb, chicken, or salmon. Add the seeds to cakes and muffins. Use the flowers or fresh leaves of anise hyssop in salads. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 105 The Complete Illustrated Book of Herbs by Reader's Digest Copyright©2009 The Reader's Digest Association, Inc. Pg. 15 |