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Anise hyssop (Agastache anisata, Agastache foeniculum)

Anise hyssop


Enlightening, tasty, anti-inflammatory, digestive, perspiration-forming, excretory, fever-reducing

Areas of application:

nervous stomach, cold, cough, runny nose, sore throat, flatulence, fever, a remedy for fungal diseases, flu, stops vomiting and reduces nausea

Plant parts used:


Collection time:

Summer to autumn, young leaves before flowering

To find:

Garden plant


Essential oils, estragole, vitamins, tannins


☕Tea: Brew 1 teaspoon of dried or a slightly larger amount of fresh leaves with 1/4 liter of boiling water and let it steep for about 10 minutes. You drink as many cups as you want every day.

The plant has nothing to do with anise or hyssop. The name caught on because it smells of anise, fennel and licorice in equal measure. That's why you can let the flowers dry in scented bowls; they aromatize every room with their scent. The long inflorescences also look very good in dried bouquets.

In the kitchen, the dried and finely ground leaves are processed into powder and thus season the typical American muffins. As a spice, they give simple sand cakes an exotic touch and give puddings, semolina porridge or bread dough a light aniseed-licorice taste.

You can make a super good iced tea from the fresh leaves, it has a refreshing taste. The brewing time is about half an hour if it is kept cool and then it can be strained and drunk.

Furthermore, you can not only make tea or iced tea from the fresh leaves, but also use it as a syrup, in dishes, in drinks or as jam. They also go well in salads, in small quantities with potato dishes and with fish.

Agastachen seeds were sent into Earth's orbit to see if this species would germinate in the satellite in a state of weightlessness. And you can hardly believe it, it germinates in this state. Even better than on Earth.

If you want to bring anise hyssop into your garden, you should do something about slugs. They even crawl up the swaying, tall stems so that they can eat every last juicy leaf.

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