Anise Hyssop
Agastache foeniculum
Culinary
Aromatic
Common Names:
Anise Hyssop, Blue Giant Hyssop, Licorice Mint
Quick Glance:
Common Use: Aromatic perennial herb for tea, baked goods, and pollinator gardens.
Growth Habit: Upright plant with lavender-blue flower spikes; grows 2–4 feet tall.
Light Needs: Prefers full sun; tolerates partial shade.
Key Feature: Licorice-scented leaves and flowers that attract bees, butterflies, and hummingbirds.
Spreading Habit: Spreads aggressively by rhizomes and seeds; requires regular maintenance.
ID:
Scientific Name: Agastache foeniculum
Family: Lamiaceae
Physical Description:
Anise Hyssop is a perennial herbaceous plant with upright, square stems and aromatic leaves that emit a licorice or anise scent when crushed. The plant grows 2–4 feet tall and produces dense spikes of tubular lavender to blue flowers, blooming from mid-summer to early fall.
Light Requirement:
Prefers full sun but can tolerate partial shade, especially in warmer climates.
How to Grow:
Soil: Well-draining soil with a pH range of 6.0–7.5. The plant is drought-tolerant once established and thrives in moderately fertile soil.
Transplanting: Transplant seedlings or young plants outdoors after the danger of frost has passed. Choose a sunny location with well-draining soil. Dig a hole slightly larger than the root ball, place the plant in the hole, and fill it in with soil. Firm the soil gently around the base and water thoroughly to settle.
Watering: Water regularly during the first growing season to establish a strong root system. Once established, water only during prolonged dry periods.
Spacing: Space plants 12–18 inches apart to allow for good airflow.
Fertilizing: Lightly fertilize with compost or a balanced fertilizer in the spring.
Container Growing:
Container Size: Use a pot that is at least 12 inches deep and wide to accommodate the plant's root system and tall growth.
Soil: Use a lightweight potting mix with good drainage.
Watering: Ensure the soil stays moist but not soggy, as container plants can dry out quickly.
Placement: Position the container in a spot with 6–8 hours of sunlight daily. Move the pot indoors during winter in colder climates.
Pest Management:
Common Pests: Aphids, spider mites, and whiteflies.
Solutions: Remove pests with a strong spray of water or apply insecticidal soap. Encourage beneficial insects like ladybugs.
Diseases: Anise Hyssop is generally resistant to diseases but may occasionally develop root rot in poorly draining soil.
Spreading Habit:
Warning: Anise Hyssop can spread aggressively through rhizomes and self-seeding. This can lead to it overtaking garden spaces if not managed.
How to Handle:
Rhizome Control: Use physical barriers like root barriers or plant the herb in containers to prevent underground spread.
Seed Control: Deadhead flowers promptly after blooming to prevent seeds from scattering. Monitor and remove any unwanted seedlings.
Regular Maintenance: Regularly check the garden for signs of spreading and pull out any plants growing outside the desired area.
How to Use:
Culinary: Leaves and flowers are used to flavor teas, baked goods, and desserts. The flowers also make an attractive garnish.
Medicinal: Traditionally used in herbal medicine for its calming properties and to support respiratory health. Often brewed into tea.
Decorative: The striking lavender flowers attract pollinators like bees, butterflies, and hummingbirds, making it a popular choice for pollinator gardens.
Aromatic: Dried leaves and flowers are used in potpourri and sachets.
Recipe Ideas:
Anise Hyssop Tea:
Ingredients: Fresh or dried Anise Hyssop leaves, hot water, honey (optional).
Instructions: Steep leaves in hot water for 5–10 minutes. Strain and sweeten with honey if desired.
Anise Hyssop Shortbread Cookies:
Ingredients: Freshly chopped Anise Hyssop leaves, butter, sugar, flour, vanilla extract.
Instructions: Mix butter and sugar until creamy. Add flour, vanilla, and chopped leaves. Roll dough, cut into shapes, and bake at 350°F until golden.
Herb-Infused Lemonade:
Ingredients: Fresh Anise Hyssop leaves, lemons, sugar, water, ice.
Instructions: Steep leaves in hot water to make an infusion. Mix with freshly squeezed lemon juice and sugar, then dilute with cold water and serve over ice.
