Eating from your yard tip~Anise hyssop helps us deal with the heat and recover from heat stroke. Not only is anise hyssop an effective expectorant it also lifts the spirits when horrible heart breaking things have happened. All this making anise hyssop the ideal herb to use for 2020. The anise hyssop leaves and flowers are both edible and taste like licorice/anise, but I am more fond of the the leaves.
For a party pleaser put a cup of apricot jam and three tablespoons of finally chopped leaves in a sauce pan on low heat until it it melts nicely together. Then cool and serve over cream cheese.
Anise hyssop is also particularly good with peaches and cranberries. Consider adding chopped leaves to your cranberry sauce/jelly or add a couple leaves to your green salad. Cooking doesn’t destroy the flavor, so you can add it to your soup or stew.
Anise hyssop makes a really nice infused water. To make an infused water fill a jar 1/3 full of crushed leaves to release the flavor, then fill the remainder of the jar with warm water and put it in the refrigerator for a day or two. Anise hyssop can also be used to flavor vinegar or alcohol. To infuse the vinegar or alcohol fill a jar 1/3 full with crushed leaves, then fill the remainder of the jar with either vinegar or alcohol. Store it in dark place for 4-6 weeks. Strain and enjoy.
To make a simple syrup with anise hyssop take 30ish leaves, 3/4 cup sugar, 2 cups water~bring these to a boil, then let it sit for 45 minutes and then strain. It stores well in the refrigerator. I take shot glass full when I’m melancholy or have a cough. The simple syrup can also be added to a fruit salad and topped with the little flowers or chopped leaves. Cocktails benefit from a bit of anise hyssop simple syrup as well.
Bonus ~ pollinators love anise hyssop. Beekeepers love the anise/licorice flavored honey. How do you eat anise hyssop?
– Jill Kuhel
