Anise Mint

Anise Mint
The 30 species of robust, aromatic perennials in this genus are native to C and E Asia, N America, and Mexico. Several species are used for flavoring tea, including A. mexicana syn. Cedronella mexicana (Mexican Giant Hyssop, Lemon Licorice Mint), and A. neomexicana (wild licorice mint), and A. urticifolia (giant hyssop, sawtooth mountain mint). Agastache foeniculum (anise hyssop) has a tidy habit and makes a good, long-flowering border plant. It is an especially rich source of nectar, attracting bees during its six-week flowering period, and was widely planted by beekeepers in N America in the 1879s to produce a fine honey with a slight aniseed flavor. Native Americans used anise hyssop as a tea and a sweetener. Agastache rugosa was first noted as a medicinal herb in China c.CE500. Agastache is from the Greek agan, "very much", and stachys, "ear of wheat", which effectively describes the appearance of the flower spikes.

Many agastaches have fragran foliage, their scents ranging from anise to mint and citrus. The leaves are used to make herbal tea, for flavoring, and in medicines, while the ornamental flower spikes, which attract beneficial insects, make a pretty addition to salads.

Anise hyssop (A. foeniculum) is a hardy perennial with a sweet anise scent. Both balsamic and peppermint-pennyroyal scented forms are available.

Erect perennial with pointed, ovate leaves, 5-8cm (2-3in), with pale undersides and a strong aniseed scent. Light purple flowers, with conspicuous bracts, appear in dense spikes, to 8cm (3in) in summer.

Common Name:	Anise Mint
Other Names:	Anise hyssop, Giant Hyssop, 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