Season: Spring - Fall
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This species grows from 2 ft (61 cm) to 4 ft (120 cm) tall and 1 ft (30 cm) wide, in a clump-like, upright shape, with flowers appearing in showy verticillasters, or false whorls, and occasionally branching at the apex. The leaves have an oval, toothed shape with a white tint underneath. The plant blooms in June to September with bright lavender flowers that become more colorful near the tip. One plant may produce upwards of 90,000 individual flowers. The root system produces a taproot.
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Mature Height
4 Feet |
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Mature Width
1 Feet |
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Light
Half Sun |
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Water
High |
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Pollinators
Anise hyssop is considered one of the premier plants for feeding pollinators. The 1969 edition of the Rodale's Encyclopedia of Organic Gardening claims that one acre planted in anise hyssop can support 100 honeybee hives, the flowers blooming for a very long season, often from June until frost and during the time it blooms, one can see bees on the flowers from the morning until dusk. A horticultural writer has claimed that the many flowers of the plant provide forage for bees, butterflies and hummingbirds.
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Uses
Anise hyssop was used medicinally by Native Americans for cough, fevers, wounds and diarrhea. The soft, anise-scented leaves are used as a seasoning, as a tea, in potpourri, and can be crumbled in salad. The purple flower spike is favored by bees who make a light fragrant honey from the nectar.
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RECIPES
Anise Tea
Prep: 5 Minutes - Steep: 5 Minutes
INGREDIENTS
2-3 Tbsp Ansie Hyssop Leaves
2 Cups Water
1 Tsp Honey
INSTRUCTIONS
1. Boil 2 cups of water. Remove from heat.
2. Finely chop 2-3 tablespoons fresh anise hyssop leaves.
3. Place leaves in tea ball infuser/strainer.
4. Place tea ball in water. Steep for 5 minutes.
5. Add honey. Stir.
6. Serve.
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