Anise Hyssop

Agastache foeniculum

Seeds per pack ~ 50  

Agastache foeniculum, commonly called anise hyssop, blue giant hyssop, Fragrant giant hyssop, or the lavender giant hyssop, is a species of perennial plant in the mint family. This plant is native to much of north-central and northern North America, notably the Great Plains and other prairies. 

Anise hyssop is considered one of the premier plants for feeding pollinators.  It is tolerant of deer and drought, and also attracts hummingbirds, butterflies, bumblebees, honey bees, carpenter bees, and night flying moths.

DAYS TO MATURITY: 90 days to flower

PLANT DESCRIPTION: (Agastache foeniculum). Agastache foeniculum, commonly called anise hyssop, blue giant hyssop, Fragrant giant hyssop, or lavender giant hyssop, is a species of perennial plant in the mint family. HISTORY: This plant is native to much of north-central and northern North America, notably the Great Plains and other prairies. Anise hyssop is considered one of the premier plants for feeding pollinators. It is tolerant of deer and drought and also attracts hummingbirds, butterflies, bumblebees, honey bees, carpenter bees, and night-flying moths.

NUTRITIONAL VALUE: A lovely complement to culinary masterpieces, anise hyssop is a herb with aromatic leaves and a faint licorice flavor that also has considerable nutritional benefits. Anise hyssop is rich in antioxidants, which may help fight oxidative stress in the body and promote general health. This herb has a particular flavor and may have anti-inflammatory benefits due to the presence of essential oils such as anethole. Vitamin C, which is essential for healthy skin and a strong immune system, is one of the vitamins found in anise hyssop. It also supplies minerals like calcium and iron, which are necessary for several physiological functions like oxygen transport and bone health. When added to teas, salads, or desserts, anise hyssop imparts not just a distinct flavor but also a subtle sweetness.

FOOD PREP: Anise hyssop leaves, either fresh or dried, can be added to teas to create a fragrant and calming herbal infusion. In the kitchen, the leaves add a hint of anise flavor to salads when chopped finely and mixed in with other herbs, fruits, and greens. Additionally, anise hyssop improves the flavor of baked goods, sorbets, and ice creams. The leaves add a pleasant flavor to cocktails when used as a garnish or steeped in syrups. A unique herbal accent can also be added by incorporating anise hyssop into savory meals, such as fish or poultry marinades.

GROWING TIPS: Perennial (short-lived)l. Anise hyssop can be started indoors and transplanted at any time after last frost, into warm soil (70℉) When transplanting, place seedlings 6-12" apart in rows 24-36" apart. Direct sow seeds 1/4" deep, one seed per inch in spring. Thin to 6-12" apart.