ANISE HYSSOP
HERB TO KNOW
 |
Joseph Strauch
|
Agastache foeniculum
Family Lamiaceae
Perennial
Hardy in Zones 4 to 9
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Its leaves and tiny lavender-blue flowers smell
and taste of anise, but the square stems and opposite leaves of
anise hyssop tell you it belongs to a different family entirely,
the Lamiaceae (Labiatae), or mint family. The leaves look a bit
like catnip, another mint-family member, but larger. Herb lovers
claim it as a culinary herb, using the fresh or dried leaves in tea
and crumbling the tangy flowers over fruit salad — but the
wildflower books list it as a native wildflower of north-central
North America. And though it’s called hyssop, it’s not the hyssop,
Hyssopus officinalis, a blue-, pink- or white-flowered European
member of the mint family traditionally used as a healing herb.
An herbaceous perennial hardy in Zones 4 to 9, the upright anise
hyssop reaches 2 to 4 feet in height and about 1 foot across. In
the wild, the season of bloom is from June to September; in the
garden, count on flowers in late summer. The 4- to 6-inch dense
spikes of small, two-lipped flowers are variously characterized as
purple, dusky dull indigo-violet, blue and violet-blue. Bees love
the flowers, and so do herb crafters, as blossoms retain their
fragrance and color when dried.
Anise hyssop is a handsome addition to the back of the perennial
border. It has been recommended as a worthy companion to Japanese
anemones, but it would be equally attractive with other softly
colored or white ornamentals such as companulas, or with herbs such
as garlic chives, oregano and thymes.
Anise hyssop is easily grown from seed, either by starting
indoors as you would tomatoes or by sprinkling outside in spring or
fall. Fall-planted seed will remain dormant and then sprout in the
spring; this is the way mature plants sow their seed, after all.
Your established anise hyssop will produce plenty of volunteer
plants for you to share with friends or use to expand your
planting. Fortunately, they’re extremely easy to transplant.
Plantings can be increased by root division, too.