Herb Profile: Anise Hyssop
Anise hyssop, Agastache foeniculumAnise hyssop is a member of the mint family native to North America and produces brilliant purple blooms during the summer that are visited by the bees and butterflies around the farm. The leaf and flower are both used medicinally and for cooking and have a strong licorice flavor.Medicinally, anise hyssop has antibacterial and anti-inflammatory properties and is used to aid congestion, fevers and digestion. It is soothing, expectorating and has cough suppressant qualities. Used in combination with licorice it is particularly effective for lung conditions like bronchitis and respiratory tract infections.As a poultice, it is used to treat burns and aid in wound healing. An infusion is used as a wash for poison ivy to reduce itching. Dry the leaves and flowers and use as a delicious, mildly sedating tea (1 tsp dried herb in 1 cup boiling water) or add to a tea blend. The leaves and flowers are edible and may be baked into breads or added to salads. A tea made from the fresh leaf and flowers is delicious as well, especially if you like the licorice flavor.
Preparations: Anise Hyssop Sauce
Here’s a recipe for Fancy Watermelon with Chevre and Anise Hyssop from the Washington Post.
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