Agastache foeniculum
Anise hyssop, fennel-leaved agastache, anise mint, blue giant hyssop: not to be confused with true hyssop, with which it is not even closely related. Native to the prairies of North America, its crushed foliage releases a surprisingly intense scent of anise and licorice, while its blue-violet flower spikes are a magnet for bees.
Characteristics:
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Powerful anise fragrance: highly aromatic foliage, somewhere between anise and licorice.
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Blue-violet spikes: long, upright flower stalks from July to September, reaching approximately 80 cm.
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Hardy perennial: it returns every year and readily self-seeds.
Sowing advice:
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Exposure: full sun.
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Soil: ordinary, light, and well-drained. It tolerates poor soil and drought once established, but strongly dislikes stagnant moisture in winter, its main cause of loss. No fertilization needed.
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Method: sow in spring, on the surface or barely covered because the seeds need light, in pots and then transplant. A short period of cold improves the evenness of germination but is not essential. See how to sow your seeds.
Planting advice:
- Transplant into a flower bed, border, or herb garden, spacing plants 40 cm apart. In heavy soil, plant on a slight mound.
Care advice:
- Water moderately, avoiding excess moisture. Cut back the clump at the end of winter.
- Let a few spikes go to seed: it will self-seed and establish itself permanently.
Harvesting advice:
- Pick the leaves before flowering, when their aroma is at its strongest. Harvest the flowers as they open; they dry very well.
Beneficial combinations:
Benefits for biodiversity:
- It is one of the most attractive plants for bees and bumblebees in the entire summer garden: its spikes literally buzz from morning to evening throughout its two-month flowering period.
- Its seeds feed goldfinches in autumn if the flower stalks are left in place.
- Its drought tolerance makes it a good candidate for water-wise gardens.
Uses:
- Its leaves flavor salads, desserts, drinks, and infusions; its edible flowers make a lovely garnish for plates. See our edible flowers.
- A plant traditionally used for a long time by the peoples of the Great Plains. See our medicinal plants to sow.
Harvesting your own seeds:
Let a few spikes turn brown and dry completely on the plant, then rub them over a container: the tiny black seeds will come loose from the calyces. See how to store your seeds.
Our Commitment to Quality: at SemiSauvage - Permaculture, we grow and select our seeds with respect for all living things as our guiding principle. Based near the Auvergne Volcanoes, we choose open-pollinated, non-hybrid varieties, test them for germination rates, and carefully sort and package them without any chemical treatment. Our belief: to give gardeners back the ability to resow, year after year, seeds that truly belong to them.
Give your bees one of their favorite plants with these anise hyssop seeds.
