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Anise Hyssop (Agastache foeniculum)
History: Neither an anise nor a hyssop, this herb belongs to a genus of plants commonly
called giant hyssop and tastes like anise. The genus name Agastache
comes from the Greek agan and stachys, translating as "many
ears of wheat," an allusion to the many tiny blossoms of the inflorescence.
Anise Hyssop is used by Native Americans to make beverages and as a condiment
in foods, as well as medicinally. It is cultivated in the United States as a honey
plant, yielding an excellent light-colored honey.
Culinary Uses: A delightful licorice-mint taste makes anise hyssop leaf tea
pleasing either hot or cold. The Plains Indians of North America found
it a tasty food sweetener. To replace anise in a recipe, make a strong
anise hyssop tea using 1 teaspoon (1 of our teabags) in 1/2 cup water
and replace half of the recipe's liquid with it. The fresh or dried
leaves complement peas, lamb and other dishes, and can be added to flavor
fruit salads and beverages. The flowers are also useful.
The flowers have an anise flavor and can be used as a seasoning in baking
and in teas, as well as in salads and as garnishes. The flowers tend
to have a lighter flavor than the leaves.
*Herb info brought to you by
The Herb Growing & Marketing Network.
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