Anise Hyssop

Anise Hyssop is a hardy perennial herb native to North America. Prized for its anise-scented leaves and striking purple flower spikes. A favourite among pollinators like bees, butterflies, and hummingbirds, it’s a perfect addition to any garden focused on biodiversity.

The leaves are versatile for culinary use, adding a sweet liquorice flavour to teas, salads, or desserts. Traditionally valued for its medicinal properties, Anise Hyssop has been used to soothe coughs, digestive discomfort, and minor ailments. Its long-lasting blooms also make it a favourite for cut flower arrangements.

Companion plants like echinacea, yarrow, and lavender pair beautifully with Anise Hyssop, creating a stunning and beneficial garden ecosystem.

Where Can You Grow Anise Hyssop

This adaptable herb thrives in Zones 3-9 and prefers well-draining soil in full sun, though it tolerates partial shade. It’s drought-tolerant once established and grows well in garden beds, containers, or naturalised areas.

History and Historical Uses

Anise Hyssop has been used for centuries by Indigenous peoples and early settlers in North America. Celebrated for its medicinal qualities and sweet flavour, it was often brewed as tea or used in herbal remedies. Today, it remains a cherished garden plant for its beauty, resilience, and multiple uses.

Canadian Zone Information

• Zones 8-9: Sow seeds directly in the garden in early spring or late autumn.
• Zones 5-7: Start seeds indoors in late winter and transplant outdoors after the last frost.
• Zones 3-4: Direct sow seeds in early spring or autumn, mulching lightly for winter protection.

How to Grow and Harvest Anise Hyssop

1. Planting: Sow seeds 3mm (1/8in) deep in well-drained soil. Thin seedlings to 30-45cm (12-18in) apart.
2. Watering: Water regularly during establishment, but allow the soil to dry out between waterings.
3. Harvesting: Harvest leaves and flowers throughout the growing season. Cut stems just above a leaf node to encourage regrowth.
4. Propagation: Divide mature plants every 3-4 years to maintain vigour and spread.

Seed Saving Tips for Future Supply

1. Allow to Flower and Seed: Let flower spikes fully mature and dry on the plant.
2. Collect Seeds: Once the seed heads are dry and brown, cut them from the plant and place them in a paper bag.
3. Dry and Clean: Allow the seed heads to dry down for 1-2 weeks, then shake or crush them gently to release the seeds. Separate seeds from chaff.
4. Store: Store dried seeds in an airtight container in a cool, dark place. Seeds remain viable for up to 3 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)