Agastache foeniculum (anisata)

Agastache foeniculum, also known as anise hyssop, fennel hyssop, aniseed hyssop and giant hyssop, is a stunning perennial of medium hardiness, often grown as an annual. It is a tall and beautiful fragrant plant with aromatic leaves and flowers. In summer, it produces long magenta spikes that are particularly attractive to bees. Perfect for the wilder areas of the garden, it can also be used as a culinary herb. This agastache can self-seed where it thrives.

Agastache foeniculum belongs to the Lamiaceae family. It is native to North America. It readily hybridises with other agastache species and self-seeds abundantly. It ranges from 50cm (20in) to 1.2m (4ft) in height, depending on the soil and climate. It forms a clump of herbaceous growth with an upright habit. Its angular stems are adorned with grey-green leaves on the upper side and a whiter tone on the underside. They are thin and elongated, 8cm (3in) long, with coarsely toothed margins. They emit a scent of aniseed mixed with mint. It is primarily cultivated for the beauty and nectar-rich nature of its long flower spikes that appear from July to October. The small bilabiate tubular flowers are clustered in dense terminal spikes measuring 4 to 8cm (2 to 3in). They exude a powerful aniseed fragrance. Delicate notes of aniseed can be found in the honey produced by bees that pollinate these flowers. The wild variety has blue petals, mauve calyxes, and bracts. The above-ground vegetation is deciduous. It emerges in spring and disappears in winter.

Agastache foeniculum is a very robust plant that is easy to grow in any well-drained soil, even limestone and clay. Its roots can withstand short frosts of around -7°C (19.4°F). It works well in natural or countryside-style flower beds. It can also grow in vegetable gardens, alongside thyme, summer savory, chervil, or basil. Dried flowers can be preserved for a long time in bouquets. The leaves are traditionally used in cooking as a substitute for aniseed, or in herbal teas after drying.