Grow anise hyssop from seed for a hardy perennial herb with fragrant leaves and flower spikes that attract bees and butterflies. Its botanical name is Agastache foeniculum. Despite the name, it is not true anise or a true hyssop, though its leaves have a sweet, anise-like scent. Give it sun and well-drained soil, and it can thrive with little care once established.
How to sow anise hyssop seeds
Anise hyssop seeds need light to germinate, so press them onto the surface of moist seed-starting mix rather than covering them with soil. Start seeds indoors about six to eight weeks before your area’s last expected spring frost. Keep the mix lightly moist and place the tray in a warm, bright spot. Germination often takes one to three weeks, though timing varies with seed quality and growing conditions.
When seedlings have several true leaves, move them into individual pots if they are crowded. Harden them off by gradually exposing them to outdoor conditions over about a week. Transplant after the danger of frost has passed, spacing plants roughly 18 to 24 inches apart to allow for mature growth and air circulation.
You can also sow seeds directly in the garden after the soil has warmed. Prepare a weed-free bed, scatter the seeds on the surface, and press them gently into contact with the soil. Keep the area moist until seedlings are established. Because young plants can be hard to distinguish from weeds, mark the sowing area and avoid disturbing it while the seeds sprout.
Choose a sunny, well-drained planting site
For strong growth and abundant flowers, aim for at least six hours of direct sun each day. Anise hyssop tolerates partial shade, but plants may grow taller and produce fewer blooms. It does best in soil that drains well. Heavy, waterlogged ground can cause problems, especially during winter.
Water new plants regularly while their roots develop. Established plants can handle short dry spells, but occasional watering during prolonged heat or drought helps keep the leaves from wilting. Avoid frequent shallow watering that leaves the soil constantly wet.
Anise hyssop is a good fit for a pollinator herb garden. Its upright flower spikes provide nectar for bees, butterflies, and other insects through much of summer. Give it enough room: depending on the variety and conditions, plants commonly reach about two to four feet tall and may self-sow nearby.
Anise hyssop pruning and seasonal care
Plants usually need little pruning. If you want to encourage a longer display of flowers, remove spent flower spikes during summer. This can also limit self-seeding. Leave some flowers in place if you want seeds to mature or want the seed heads to remain available to birds.
In fall, the stems can be left standing through winter. They provide structure and may offer food or shelter for wildlife. Cut them back in early spring before new growth rises, leaving a few inches above the soil. In areas with wet winters, good drainage is more important than heavy covering. A light layer of mulch can protect the root area in cold regions, but keep mulch from piling against the plant’s crown.
Anise hyssop is a perennial in many regions, though hardiness varies with climate, soil drainage, and variety. If a plant does not return after winter, poor drainage or harsh conditions may be the cause. Seedlings that emerge nearby can be moved in spring or left to fill an open space.
Anise hyssop harvesting for tea and cooking
You can pick individual leaves through the growing season. For a larger harvest, cut leafy stems before or as the plant begins flowering, when the leaves are especially fragrant. Use clean scissors, and avoid removing more than about a third of the plant at once so it can continue growing.
Rinse fresh leaves and pat them dry. To dry a larger harvest, tie small bundles and hang them in a warm, dry, well-ventilated place out of direct sunlight. Once the leaves are crisp, strip them from the stems and store them in an airtight container away from heat and light.
Fresh or dried anise hyssop leaves can be steeped in hot water for tea. The flavor is often described as sweet and lightly minty, with anise-like notes. Start with a small amount and adjust to taste. The leaves can also add fragrance to fruit dishes, salads, or baked goods.
Saving seeds
Let a few flower spikes dry on the plant. When the seed heads are brown and dry, collect them on a dry day and shake the small seeds into a paper bag or container. Store them in a cool, dry place until sowing. Seeds collected from named cultivars may not produce plants identical to the parent, particularly if other anise hyssop varieties are growing nearby.
Seedlings may also appear naturally around established plants. Thin them if they crowd the parent, or transplant them while small. With a sunny site, free-draining soil, and modest watering, anise hyssop is an easy way to add an aromatic herb and a steady source of summer flowers to the garden.
