Herb of the Year

Published: Wed, 05/15/19

 



Herbal Legacy
  



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May 15, 2019

Herb of the Year  Jo Francks, M.H.

This year’s international herb of the year is Anise hyssop (Agastache foeniculum).

Anise hyssop is a native plant of North America in the mint family and has the flavor and scent of licorice and mint. It is a very attractive plant to grow in any herb garden and will act as most mints and spread itself out and take over if left to its own devices. This plant has attractive purple spike flowers which bloom from June to September and will attract visitors such as bees, butterflies and hummingbirds. Additionally, the scent of the leaves will deter unwanted munchers like deer and squirrels.

Native American tribes had many uses for this plant. It was used as medicine for diarrhea, coughs and fevers and also as a flavoring for food.

It can be used externally as a tea or poultice on wounds or burns, rashes, insect bites and itching. A salve can be made from the leaves and used for the same purpose. There have been cases where it has been helpful for poison ivy exposure. Anise hyssop is a wonderful cardiac tonic and mood enhancer.

I’m excited to add this plant to my herb garden this year. I plan to harvest and dry the flowers to make sleep pillows or potpourri. I’ll harvest the leaves for tea to use as a cough medicine and a diaphoretic tea. I’ll also use the leaves to make an ointment for the skin. Anise hyssop has many uses and seems to be a great option for use in a medicinal herb garden.

Jo Francks is a Master Herbalist working at The School of Natural Healing.

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Anise Hyssop Banana Slush

2 Tbsp. Anise hyssop dried leaves
2 cups distilled water
½ cup almonds plus water for soaking
1 banana frozen
2 Tbsp. honey
2 tsp. blackstrap molasses

Make Anise hyssop tea by pouring 2 cups of boiling distilled water over the Anise hyssop leaves. Cover and steep for 15 to 20 minutes. Strain out the leaves and add the 2-Tbsp. honey to the tea. Refrigerate until cold.

For the milk: Soak ½ cup of almonds in water for 8 hours. Strain the almonds and add them to the blender with the cold hyssop tea. Blend well and strain out the pulp through a straining cloth.

Put the liquid back into the blender with a frozen banana and 2 teaspoons of blackstrap molasses. Blend well.

Recipe by Jo Francks

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