Anise Hyssop Seed
Note: Germination instructions are not on seed packets, follow the instructions below for starting seed.
Start the seed indoors about 6 weeks before the last spring frost. Germination, 10-15 days at 60-65°F. Transplant outdoors after frost in fertile, well-drained soil.
Grows best in full sun, but will tolerate a little light shade. Fertilize once or twice during the growing season. The flower spikes can be cut for summer bouquets and dried for winter arrangements. The plants self-seed in the garden, and overwinter well.
Anise Hyssop Info
Culinary uses - Add fresh leaves and flowers to salads and fruit salads, and use as a garnish.
Use fresh or dried leaves to complement lamb, chicken, salmon, and to enliven vegetables such as peas. Substitute anise hyssop leaves in recipes calling for anise or mint.
Use flowers in baking, especially in tea breads.
Add fresh young leaves to cool summer drinks.
To make a refreshing cup of anise hyssop tea, add 5 ml (1 teaspoon) of dried leaves and flowers or 15 ml (3 teaspoons) of fresh leaves and flowers to 250 ml (1 cup) of boiling water. Cover and steep for 10 minutes. Strain and sweeten with honey to taste.
Light-colored anise hyssop honey is quite delicious.
Anise hyssop essential oil is used commercially to flavor root beer and various liqueurs.
Craft uses - Include lovely anise hyssop blooms in fresh or dried floral arrangements.
Add fragrant dried flowers to potpourris and sachets.
NPV252 Anise Hyssop
Agastache foeniculum. For flavoring, fragrance, or garden, decorative, hardy perennial growing 24" tall.
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