Growing anise hyssop (Agastache foeniculum)

*Agastache foeniculum* -- anise hyssop -- is a North American native perennial that functions simultaneously as a pollinator magnet, culinary herb, and ornamental plant. The leaves have a mild anise-licorice flavor and are used fresh in salads, as a tea, and as a garnish. The dense purple flower.

Agastache foeniculum — anise hyssop — is a North American native perennial that functions simultaneously as a pollinator magnet, culinary herb, and ornamental plant. The leaves have a mild anise-licorice flavor and are used fresh in salads, as a tea, and as a garnish. The dense purple flower spikes produce nectar attractive to bumblebees, honeybees, and hummingbirds over a bloom period that can stretch 6-8 weeks.

I don't grow anise hyssop at my Long Island plot, though I've seen it doing well in nearby gardens where pollinators congregate in summer. This guide is sourced from Extension and USDA Native Plants resources.

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Identification and naming confusion

The "hyssop" name creates confusion. Agastache foeniculum is not related to true hyssop (Hyssopus officinalis) and is a different plant from Korean mint (Agastache rugosa), though both are in the same genus and have similar flavors. Per Missouri Botanical Garden, A. foeniculum is native to central North America and has gray-green, broad-ovate leaves with white undersides. Korean mint (A. rugosa) has narrower leaves with a slightly different flavor profile.

The ornamental Agastache cultivars sold at garden centers ('Ava', 'Blue Boa', 'Golden Jubilee') may or may not be A. foeniculum; many are hybrids. For culinary use, the straight species or named culinary selections are preferred.