A lovely lavender-looking landscape herb with a sweet licorice taste

  • Cold hardiness zones: 2-8 (can withstand temperatures down to -45 F, or -42 C)
  • Soil pH: Prefers slightly acidic to neutral soil (pH 6.0-7.5).
  • Watering needs: Medium; drought-tolerant once established. Doesn’t do well in flood.
  • Food forest layer: Herb layer.
  • Which parts of the plant are eaten as food: Leaves and flowers.
  • Blooming Season: Mid-summer to early fall.
  • Harvest season/regularity: Leaves can be harvested throughout the growing season; flowers when they bloom.
  • Fruiting age: Not applicable, as it’s grown for leaves and flowers.
  • Age of maturity (full size and peak fruiting): Reaches full size in the first growing season; perennial growth.
  • Average mature yield: Not typically measured due to leaf/flower harvest.
  • Pollination for Fruit: Not a fruit-bearing plant.
  • Size at maturity: 2 to 4 feet tall and 1 to 3 feet wide.
  • Sun needs: Full sun to partial shade.
  • Preferred habitat: Well-drained soils; tolerates a range of conditions.
  • Growth rate (vigor): Moderate to fast.
  • Natural reproductive rate (and methods): Self-seeds and can be propagated by division.
  • Propagation method: Seed, division in spring or fall.
  • Average life span: Perennial, but often grown as an annual in colder climates.
  • Good companion plants: Compatible with a variety of garden plants, particularly those that require similar light conditions.
  • Plant family: Lamiaceae, or mint family
  • Taproot: No significant taproot.
  • Predators: Deer resistant; some susceptibility to powdery mildew in humid conditions.
  • Other common problems/solutions: Generally pest-free; good air circulation helps prevent mildew.

Notes:

  • Ecological functions/uses: Attracts bees, butterflies, and hummingbirds; used in traditional medicine.
  • Food uses: Culinary herb; leaves and flowers used for flavoring, teas, and garnishes.
  • Food Flavor/Taste: Licorice-like, similar to anise.
  • Cautions: Generally safe, but always ensure correct identification before consumption.

Parts of Anise Hyssop that are Eaten

  1. Fresh Leaves and Flowers: The leaves and flowers can be eaten fresh, added to salads for a burst of anise flavor, or used as an aromatic garnish.
  2. Herbal Teas: One of the most popular uses is in herbal teas. The leaves and flowers are steeped in hot water to create a sweet, fragrant tea.
  3. Baked Goods: Fresh or dried leaves can be incorporated into breads, cookies, and other baked goods to impart a subtle anise flavor.
  4. Infused Syrups and Oils: The leaves and flowers can be infused into syrups or oils, which are then used to flavor desserts, cocktails, or savory dishes.
  5. Culinary Herb: It can be used as a culinary herb in a similar way to other sweet herbs, like basil or mint, in various recipes, including soups and sauces.
  6. Jellies and Preserves: The flavor of Anise Hyssop lends itself well to sweet jellies and preserves.

When using Anise Hyssop in cooking, it’s important to consider the intensity of the flavor, as it can be quite strong. Fresh leaves usually have a more potent taste than dried ones. As with any herb, personal taste and recipe requirements will guide how much to use.

Anise Hyssop Recipes

Anise Hyssop and Peach Salad

Ingredients:

  • 3 ripe peaches, sliced
  • 2 cups mixed salad greens
  • ¼ cup Anise Hyssop leaves, finely chopped
  • ½ cup goat cheese, crumbled
  • ¼ cup walnuts, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine peaches, salad greens, and Anise Hyssop.
  2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper to make the dressing.
  3. Drizzle dressing over the salad and toss gently.
  4. Top with crumbled goat cheese and toasted walnuts before serving.

2. Anise Hyssop Grilled Chicken

Ingredients:

  • 4 chicken breasts
  • 2 tablespoons Anise Hyssop, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, mix Anise Hyssop, garlic, olive oil, lemon juice, salt, and pepper.
  2. Marinate the chicken in this mixture for at least 1 hour.
  3. Grill chicken over medium heat until cooked through.
  4. Serve with a sprinkle of fresh Anise Hyssop.

Anise Hyssop and Berry Compote

Ingredients:

  • 1 cup mixed berries (blueberries, raspberries, blackberries)
  • ¼ cup sugar
  • 2 tablespoons water
  • 1 tablespoon Anise Hyssop leaves, finely chopped

Instructions:

  1. In a saucepan, combine berries, sugar, and water.
  2. Cook over medium heat until the berries break down and the sauce thickens.
  3. Stir in Anise Hyssop and cook for another minute.
  4. Serve over pancakes, waffles, or ice cream.

Anise Hyssop Scented Rice

Ingredients:

  • 1 cup rice
  • 2 cups water
  • 1 tablespoon Anise Hyssop leaves, finely chopped
  • 1 bay leaf
  • Salt, to taste

Instructions:

  1. In a saucepan, bring water, Anise Hyssop, bay leaf, and salt to a boil.
  2. Add rice and reduce to a simmer.
  3. Cook covered until rice is tender and water is absorbed.
  4. Remove bay leaf and fluff rice with a fork before serving.

Anise Hyssop Infused Honey

Ingredients:

  • 1 cup honey
  • ¼ cup Anise Hyssop flowers and leaves

Instructions:

  1. Gently warm honey in a saucepan over low heat.
  2. Add Anise Hyssop flowers and leaves.
  3. Simmer for 10 minutes, then remove from heat.
  4. Let it infuse for 24 hours before straining.
  5. Use this flavored honey as a sweetener in tea, on bread, or in desserts.