History and Tradition

 

The genus name Agastache is derived from the Greek words agan, meaning “very much”, and stachys, meaning “spike”, and refers to this herb's proliferation of flower spikes which continue over a long period. 

 

Anise Hyssop is a native of North America where the North American Indians were familiar with its healing powers.  In the 1870s it was a herb planted widely in America to attract honey bees and is well known to bee keepers today as a rich source of nectar.

 

Description

 

Anise Hyssop is a beautiful and robust herb with anise scented leaves and bold spikes of light purple flowers all summer.

 

It is a member of the mint family, but without its invasiveness, and has a characteristic square stem.  The flowers are attractive to birds and butterflies as well as bees.

 

Unfortunately anise hyssop is not a long lived herb plant and so to be on the safe side allow the plant to self seed in autumn or take a few cuttings in early summer.  Having said that, the small plants we planted last summer have survived the recent harsh winter with new growth starting to appear a couple of weeks ago.

 

Uses

 

Leaves can be added to drinks or salads or used to flavour pork and other meat dishes.  Fresh or dried leaves can be used to make a refreshing tea.

 

Site

 

A herb native to the North American prairies and dry thickets of North America anise hyssop will appreciate a warm, sunny spot in well drained soil.  Roots are prone to rot in heavy clay soils.

 

Propagation

 

Sow seeds in early spring under protection at 20°C.  Germination takes 7-10 days.  Alternatively, seeds can be sown outside in late spring.  Softwood cuttings can be taken in early summer.  Anise Hyssop will flower in its first year.

 

Maintenance

 

Very little maintenance is required once this herb is established.  For plant health divide plants every three years (in spring).  Young plants should be protected from frost.