| Common Name: |
Anise Hyssop |
| Scientific Name: |
Agastache foeniculum; syn Agastache anethiodora, Stachys foeniculum, gastache anisata |
| Other Name(s): |
Aka Giant Hyssop, Licorice Mint, Blue Giant Hyssop, Fragrant Giant Hyssop, Lavender Hyssop |
| Category: |
Herb/Forb |
| Habit: |
Herbaceous perennial |
| Bloom Color: |
Lavender to purple; the upper stems terminate in spikes of flowers which can come in many colors about 3-6 in. long. The small flowers are arranged in dense whorls that are crowded along the spike; the flowers are replaced by smooth, oval-shaped nutlets |
| Bloom Size: |
Under 1 in. |
| Bloom Season: |
Late spring to early fall |
| Fruit Description: |
Seeds can be used in cookies cakes and muffins |
| Fragrance: |
The foliage has an anise or licorice scent and can be used as flavoring in salads and teas |
| Height of Plant: |
2-4 ft. |
| Spread of Plant: |
1-3 ft. |
| Hardiness: |
USDA Zones 2 - 8b |
| Light Requirements: |
Sun, light shade |
| Moisture Requirement(s): |
Moist, well-drained soils |
| Native Range: |
North America; Mountains, Piedmont, Coastal Plain |
| Usage: |
Culinary Herb |
| Propagation: |
Self-fertile; division |
| Other Information: |
Deadheading flowers ensures more flowering throughout the season |
| Photographer: |
Jon Wooten |
| Location: |
Native Plant Garden |