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2.22 Anise hyssop

[image:14877 align=left hspace=1]Latin name: Agastache foeniculum (anise hyssop)
Agastache rugosa
(licorice mint, korean hyssop)
Hyssopus officinalis (hyssop)


2.22.3 Using / preserving Anise hyssop

From: Patrick Millard <ac577.dayton.wright.edu>
They are attracive in the garden with long spikes of blue-purple flowers. They are considered to be good bee forage. They will grow well indoors under flourescent lighting, blooming about 2 months after seeding. Anise Hyssop is native to N. central U.S. I used the leaves and flowers in salads and for flavoring meat dishes. They are supposed to good as a tea also.


2.22.4 Which hyssop do you have?

[image:14011 align=left hspace=1]Anise hyssop (Agastache foeniculum) is not the same plant as hyssop (Hyssopus officinalis). There are some Agastache species that are actually tasty even if you don't like the taste of anise. Hyssop never tastes of anise, instead it's got a nice lemony tinge, which is especially evident after you've dried the flowering tops. Add hyssop to your herbal tea, or to your meat dishes - yum!



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