Anise Hyssop

Anise Hyssop (Agastache foeniculum) is a short-lived perennial herb from northern North America, grown for its strongly anise-scented leaves and tall spikes of blue-violet flowers that attract bees, butterflies, and other pollinators in abundance. It reaches 80–100 cm in height and self-seeds prolifically, ensuring a lasting presence in the garden. The plant thrives in full sun and tolerates drought once established, making it both ornamental and functional in herb beds or mixed borders.

Growing

Start seeds indoors 6 weeks before outdoor transplanting is safe. Sow very shallowly — no more than 0.2 cm deep — onto moist compost and press seeds in lightly; they are light-requiring germinators and must not be buried. Keep trays at 15–18 °C; germination takes 10–30 days. Once seedlings have two true leaves, prick out into individual cells. Transplant outdoors when nighttime temperatures stay reliably above 5 °C and frost risk has passed, spacing plants 30 cm apart in all directions. Direct sowing into the ground is possible once soil reaches 15 °C.

Care

Water regularly during the first growing period until plants are established; thereafter, Anise Hyssop tolerates dry spells well. Avoid waterlogged soil — good drainage is essential. Feed sparingly; overly fertile soil encourages lush foliage at the expense of flowers and fragrance. Deadhead spent flower spikes to prolong blooming, or leave some to self-seed for next year's plants. No staking is normally required, but exposed plants in wind-prone spots may benefit from light support.

Harvest

Begin harvesting leaves once plants are well established and actively growing, taking individual leaves or short stem tips as needed. Harvest flower spikes for tea or culinary use as soon as the flowers begin to open — this is when fragrance and flavour peak. Cut back plants after the main flowering flush to encourage a second flush of growth. For seed saving, allow selected spikes to ripen fully before collecting.

In the kitchen

Use fresh or dried leaves to flavour teas, salads, cold drinks, and desserts — their clean anise-mint flavour pairs well with fruit. Edible flowers make an attractive garnish on salads and cakes. Steep fresh or dried flower spikes in boiling water for a calming herbal tea with a pronounced anise note. The leaves can also be used to infuse syrups, vinegars, and cocktails.

Storing

Store freshly cut stems in a glass of water at room temperature for up to three days. Dry harvested leaves and flowers by hanging bunches upside down in a warm, airy spot out of direct light; dried material keeps its aroma for up to a year in a sealed jar. Fresh leaves can be frozen in airtight bags for up to three months with minimal loss of flavour.