Anise Hyssop (Agastache foeniculum) is a semi-woody, upright-growing plant that has leaves and tiny, lavender flowers that taste and smell like anise. This perennial is hardy in zones 4 to 9, and can
reach 2 to 4 feet in height and about 1 foot in diameter. It blooms in the garden beginning mid to late summer with 4 to 6-inch dense spikes of tiny flowers.
Growing Anise Hyssop
Anise hyssop grows easily from seed, either by starting indoors as
you would tomatoes or by sprinkling outside in spring or fall.
Your
established anise hyssop will produce plenty of volunteer plants and are extremely easy to transplant. Plantings can be increased by root
division, too. It will thrive in full sun in well-drained garden soil.
Harvesting, Drying and Storing
The leaves of the anise hyssop plant can be harvested throughout the season and dried for tea. Clip the leaves first from the bottom of the plant and work upwards. As with most herbs, do not harvest more than 60% of the plant at any one time. Store the dried leaves in an air tight container in a cool, dark place.
To harvest the seeds, clip a few inches below the seed head at the end of the season after all the flower petals have fallen off. Hang upside down in a paper bag until dry.
