A hardy, short-lived perennial with soft, ovate leaves, strongly scented with aniseed. Bold purple flower spikes last all summer. Clumps are 60-90 cm (24-36 in) in height.
History and traditions
A traditional medicinal herb of Native Americans, it became popular with colonists as a bee plant for the distinctive aniseed flavour it gave to honey.
Culinary
The leaves of both A. foeniculum and A. rugosa make refreshing tea with a minty flavor. They can be floated in soft drinks and fruit cups to add piquancy or snipped into salads. The flowers make a pretty garnish. The dried or fresh leaves may be added to cooked meat dishes and go well with pork.
Related species
A rugosa, known as Korean mint, or wrinkled giant hyssop, is also a hardy perennial, 1 m (3 ft.) high, with pointed, mint smelling leaves and mauve flower spikes.
Growth
Grows best in rich moist soil in full sun. Although reasonably hardy, A. foeniculum will not stand prolonged frost or temperatures below -6°C (20°F). Propagate by division or softwood cuttings in spring.
Uses
Medicinal
The leaves have antibacterial properties and are taken as an infusion to alleviate coughs and colds, or as a digestive.
