New Zealand Garden Swap Newsletter

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Anise Hyssop

One of our members received a swap that included anise hyssop and didn't know what to do with it, maybe you have got some and were also wondering how to use it. These two recipes might give you some ideas. You can also add it to Muffins and biscuits. Do you have a herb that you don't know how to use? If so drop me a line and I will endeavour to come up with some ideas. Norma

Thanks to Sandersonia for her Mushroom and Anise Hyssop Pizza recipe.

CULINARY

Anise Hyssop can be generally used to substitute for anise or mint in recipes. The fresh leaves can be used in salads, peas, lamb and other dishes, and added to beverages and fruit salads. Both fresh and dried leaves can be used for tea. The flowers are edible and can be added to salads, floated on soups, or used to garnish meat dishes, fruit salads, ice tea, and desserts. The flowers have an aniseed flavour, but the flavour of the flowers is lighter than that of the leaves. It is one of the tastiest edible flowers.

ORNAMENTAL

They are tall plants with pinkish-purple, blue or white flower spikes . These make good back of the border plants and are dense enough to be trimmed into a hedge. They bloom mid to late season when few other perennials are blooming. The flowers are very attractive to bees and aid in pollinating garden crops. The long lasting flowers are a source of nectar for butterflies and bees. The seeds attract wild birds, especially finches. The cut flowers add fragrance and colour to arrangements and potpourri and when dried retain their colour and fragrance for a long time,

CULTURE

They are fast vigorous and easy to grow perennials. They grow best in full sun, but will tolerate light shade. Watering may be required during drought conditions otherwise the plants may stop flowering. They may need pruning to maintain a neat appearance. Anise Hyssops are mints but do not spread by rhizomes. They will self sow.

HARVEST

Leaves can be harvested at any time during the growing season.

COMMON NAMES

Licorice Mint

LATIN NAME

Agastache foeniculum

ANISE HYSSOP & MUSHROOM PIZZA

Mushrooms sliced ( as many as you like )
1 tbsp olive oil
half cup anise hyssop florets, divided
half cup Monterey Jack Cheese ( or other )
Saute Mushrooms in oil over medium heat until mushrooms are cooked through but not browned. Toss in quarter cup anise hyssop florets. Spoon mushrooms onto cooked pizza bases, sprinkle with cheese. Bake at 450F for 4-7 minutes, or until cheese begins to lightly brown. Remove from oven, sprinkle with remaining anise hyssop florets and serve.

HONEYED PEARS

4 firm pears with stalks
5 - 6 red tamarillos
4 tbsp honey
1 tbsp lemon juice
250ml water
2 sprigs fresh hyssop, 1 tsp fresh copped leaves plus extra sprigs for garnish
Mix water, honey, lemon juice and two whole sprigs of hyssop in a large saucepan, stir and heat gently until honey is dissolved. Peel the pears and cut in half lengthwise, including the stalks. Carefully remove cores, add the pears to the honey mixture and bring slowly to the boil. Reduce the heat, cover and simmer gently until the pears are tender. Lift the pears from the syrup and cool. Prepare the tamarillo coulis by scooping out the pulp and pushing it through a sieve to remove the seeds. Use 2 tbsps of the pear syrup to sweeten the tamarillos. Add the finely chopped hyssop leaves and stir through the coulis. Arrange pears on individual plate, pour over the tamarillo couli sauce, garnish with hyssop sprig and a sprinkle of chopped hyssop leaves or flowers.