If you’re like Jackie French and love the smell of aniseed, but don’t really go for black jelly beans, anise hyssop (Agastache foeniculum) could be a great alternative. A member of the mint family, it has toothed, licorice scented leaves on square stems. Bees just adore the purple/mauve flower spikes, in fact the flowers are so rich in nectar it’s said to be one of the best honey plants in the world.
Plant details
Common name: Anise hyssop
Botanic name: Agastache foeniculum
Description: Herbaceous perennial with an upright habit and scented leaves. It is fast growing and will reach about 1m (3′) tall. A position in full sun is best, although it will tolerate partial shade.
Best climate: Hardy in most areas of Australia, except for the tropics.
Anise hyssop tea
Anise hyssop comes from North America and Canada, where the Indians made a herbal tea from the leaves to cure colds, ‘flu and respiratory disorders. It’s simple to make, just place a handful of leaves in a teapot, and cover with about one and a half cups of boiling water. Allow to steep for three minutes, add sweetener to taste, then pour and sip. Jackie also recommends trying it chilled.
Other uses
potpourri
garnish for salads and deserts
Getting started
You may be able to track down seed or plants of anise hyssop (Agastache foeniculum), at a specialist herb nursery, or contact New Gippsland Seeds & Bulbs, PO Box 1, Silvan, VIC 3795. Telephone (03) 9737 9560. A packet of 50 seeds costs $2.50.
Further reading
Jackie French has written a book titled Making Money from your Garden (Earth Garden Magazine, 1997, rrp $9.95). It’s available from book stores and newsagents throughout Australia.