This attractive mint-family herb is popular both as a border plant and for its edible purple flowers. Its sweet, anise-like aromatic leaves make a delicious tea that helps with digestion, congestion, coughs, fevers, and diarrhea. Drought tolerant, perennial, pollinator-friendly, and native to the northern parts of North America. When flowering, the plants are 3-4' tall, and 2' wide.
Also known as giant hyssop, blue giant hyssop, fennel giant hyssop, licorice mint, and fragrant giant hyssop.
Days to maturity: 75-80
Seeds per pack: 100
Planting / harvesting notes
Sow seeds on the surface of moist potting soil and keep it evenly moist, cool, and in the sunlight until germination. Start indoors, and later transplant in full to partial sun and rich, moist soil, spaced 12-24" apart.
Seed keeping notes
Allow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind. Anise Hyssop will self-sow readily and vigorously!