Anise Hyssop

Agastache foeniculum

Uses: C, CR, M, B, tea

Parts Used: F, L

Culinary: In herbal tea, use fresh or dried foliage or dried flowers. Leaves have an anise flavor and can also be used in salads, cakes, breads, meats and beverages.

Craft: Flowers are used in dried arrangements.

Disclaimer: Rams Hill Farm only includes Medicinal & Cosmetic use as a reference. Rams Hill Farm does not claim any medical knowledge. Readers should consult their physician before using any herbs for medicinal purposes. They should research these herbs on their own for risks, dosages, concerns, etc., particularly if these are intended for any medicinal treatments.

Drying Herbs: Hang in warm, dark, well-ventilated area until herbs are crisp(about 2 weeks). Store in a cool, dark area away from heat. Crumble herbs only as needed to retain the best possible flavor. A screen may also be used to dry any leaves not on a stem. Alternatively, herbs may be left in the fridge for several weeks to dry, this helps to retain the best color and flavor. Microwaving may cause the herbs to loose flavor from the high heat.

Uses abbreviations: Culinary; COsmetic; CRaft; Household; Medicinal; Ornamental; Fragrance; Economic; everLasting; Dye plant; Butterfly, bird, bee plant; Native

Parts Used abbreviations: Bark, Flowers, FRuit, Leaves, Roots, Seeds

References:
Herbs	Geoffrey Burnie, Consultant Editor	Fog City Press
Herb Bible	McHoy, Peter & Pamela Westland
Kitchen Garden Planner	Trout, Darrel	Country Home Books
Potpourri Gardener	James, Theodore, Jr	Macmillian Publishing
Herb Society of America
Mountain Meadow Seeds
There may be others