Native Herb: Anise Hyssop

Anise Hyssop or Agastache foeniculum, has the fragrance of mint and the flavor of anise. Commonly referred to simply as “licorice mint,” this perennial herb in the family Lamiaceae is praised for both its culinary and medicinal uses (though not to be confused with Hyssop, the biblical healing herb). Anise Hyssop is traditionally used to make tea – hot or cold – that aids in digestion. The velvety leaves are also good stewed with fruit, or cut fresh over green salad. They also make a superb summer ice cream. Anise Hyssop is native to North America and in the wild, will bloom from June through November. Its lavender-like flowers can be cut and added to summer bouquets, or dried for winter arrangements (the petals retain their color and shape particularly well.) Bees make a mild honey from the blossoms. Anise Hyssop can be grown from seed and the plants are easy to care for. Once established, Anise Hyssop will reseed itself naturally, popping up volunteers throughout your garden.

Anise Hyssop is an ideal garden herb – especially in the heat of summer. Source some seed – or a fresh bundle from the growers market – and start by brewing a batch of Agastache sun tea. I can’t imagine a more refreshing combination than anise and mint. Happy summer.

Anise Hyssop ice cream (adapted from the Saltie Cookbook)

3 c heavy cream

1 c whole milk

1 c sugar

1/2 vanilla bean

1 large bunch fresh anise hyssop, including the stems, leaves and flowers, thoroughly washed and dried

4 egg yolks

sea salt

rum or vanilla extract

Combine the cream, milk, and sugar in a heavy-bottomed saucepan. Scrape the vanilla seeds into the pan and then toss in the pod. Heat gently over medium-low heat, stirring constantly, just until the cream comes to a simmer. Be careful not to burn the bottom.

Remove the cream from the heat and add the anise hyssop, submerging it in the liquid. Cover the pot and let stand at room temperature for 1 hour. Strain the steeped cream into another pot, squeezing the liquid from the anise hyssop. Heat the cream over medium-low again until very hot.

Whisk the egg yolks in a large bowl. Add the hot cream to the yolks one ladle at a time, whisking all the while to temper them. Put the custard base back in the saucepan and cook over medium heat, stirring constantly with a flat wooden spoon, until the mixture thickens to the point where it will coat the back of the spoon. Remove the custard from the heat and strain through a fine mesh strainer. Season with a good pinch of sea salt, and add a splash of rum. Refrigerate in an airtight container overnight to let the flavor develop. Freeze in an ice cream machine according to the manufacturer’s directions and serve.

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