Anise Hyssop
Agastache
foeniculum
whole plant and
close up of leaves
and flowers.
Welcome to the summary page for FabulousFusionFood's Herb guide to Anise Hyssop along with all the Anise Hyssop containing recipes presented on this site, with 1 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Anise Hyssop as a major herb flavouring.
Anise Hyssop, Agastache foeniculum (also known as A anethiodorum (Nutt) Britt, Giant Hyssop, Blue Giant Hyssop, Fennel Hyssop and Fragrant Giant Hyssop) is a flowering perennial culinary herb of the Lamiaceae (mint) family of flowering plants that is native to north-central and western North America, south from Ontario, though it has been extensively introduced into gardens world-wide.
Anise Hyssop is a hardy perennial, growing to some 60cm in height and 30cm in spread. It is in flower in July, and the seeds ripen in August. The flowers are hermaphrodite (have both male and female organs), are purple in colour and are borne on long spikes at the end of the stems. Leaves are heart-shaped or oval, mid-green in colour, grow from the stem and have toothed margins.
The leaves and flowers are edible and can be used as a flavouring in both raw and cooked dishes. The raw leaves have a sweet aniseed flavour and are excellent used chopped in salads. They also work well in conjunction with acid fruit. A pleasant-tasting tea can be made as an infusion of the leaves. It should be noted, however, that the leaves have a drying effect in the mouth and so cannot be eaten in quantity. This effect has not been noted for the flowers.
In cooked dishes, the leaves work well with pork and can be used as a flavouring in savoury rice. They also work well in summer fruit cups and a single leaf makes an interesting garnish for cocktails. The flowers work well in fruit salads and as garnishes to salads and desserts of all kinds, lending a splash of vibrant colour.
Anise Hyssop is noted as an excellent bee attractant and is hardy down to below -20ºC.
Korean mint, Agastache rugosa is a close relative of anise hyssop, but with a different flavour profile.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Anise Hyssop as a major herb flavouring.
Anise Hyssop, Agastache foeniculum (also known as A anethiodorum (Nutt) Britt, Giant Hyssop, Blue Giant Hyssop, Fennel Hyssop and Fragrant Giant Hyssop) is a flowering perennial culinary herb of the Lamiaceae (mint) family of flowering plants that is native to north-central and western North America, south from Ontario, though it has been extensively introduced into gardens world-wide.
Anise Hyssop is a hardy perennial, growing to some 60cm in height and 30cm in spread. It is in flower in July, and the seeds ripen in August. The flowers are hermaphrodite (have both male and female organs), are purple in colour and are borne on long spikes at the end of the stems. Leaves are heart-shaped or oval, mid-green in colour, grow from the stem and have toothed margins.
The leaves and flowers are edible and can be used as a flavouring in both raw and cooked dishes. The raw leaves have a sweet aniseed flavour and are excellent used chopped in salads. They also work well in conjunction with acid fruit. A pleasant-tasting tea can be made as an infusion of the leaves. It should be noted, however, that the leaves have a drying effect in the mouth and so cannot be eaten in quantity. This effect has not been noted for the flowers.
In cooked dishes, the leaves work well with pork and can be used as a flavouring in savoury rice. They also work well in summer fruit cups and a single leaf makes an interesting garnish for cocktails. The flowers work well in fruit salads and as garnishes to salads and desserts of all kinds, lending a splash of vibrant colour.
Anise Hyssop is noted as an excellent bee attractant and is hardy down to below -20ºC.
Korean mint, Agastache rugosa is a close relative of anise hyssop, but with a different flavour profile.
The alphabetical list of all Anise Hyssop recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
Page 1 of 1
| Blackberry and Anise Hyssop Sorbet Origin: Britain |
Page 1 of 1