ANISE HYSSOP * ( licorice mint)

Harga:

Rp. 15.000,-

Jumlah Pesanan:

Negara Asal:

Amerika Serikat

Cara Pembayaran:

Transfer Bank (T/T)

Jumlah:

30 benih

Kemas & Pengiriman:

plastik

NAME: Anise Hyssop

OTHER COMMON NAMES: Licorice Mint / Blue Giant Hyssop

SCIENTIFIC NAME: Agastache Foeniculum

COLOR: Lavender purple flowers on fuzzy spikes

PLANT SEEDS: Outdoors after frost / Indoors weeks before last frost

BLOOM TIME: Summer

HARDINESS ZONE: 4 - 9 ( & reseeds itself)

PLANT HEIGHT: 24 - 48�

PLANT SPACING: 15 - 18�

LIGHT REQUIREMENTS: Sun - Part Shade

SOIL & WATER PREFERENCES: Average

QUANTITY: 30 Seeds

OTHER:
COMMON NAMES

* Anise Hyssop
* Blue Giant Hyssop
* Elk Mint
* Fragrant Giant Hyssop
* Lavender Giant Hyssop
* Licorice Mint

Anise hyssop, a stiffly erect perennial that grows from 0.6 to 1.5 m ( 2 to 5 feet) tall, is native to North America. Because it is as lovely as it is aromatic, this herb is also often grown in flower gardens, where it makes a very attractive background plant.
Pointed, bright green leaves have serrated edges, and are covered with soft, white, felt-like hairs underneath. In the spring, new foliage often has a pretty purplish cast. Aroma and flavor are an intriguing mix of anise and mint.
Anise hyssop has branched, mostly hairless stems. The spreading rootstock bears fibrous roots.
Produces longish flower spikes made up of many beautiful little lilac-blue blossoms from July to September. A white flowered cultivar is also available. Flowers have a lighter flavour than the leaves.
Anise hyssop is very attractive to honey-bees, and is widely cultivated as a honey plant. It is also a source of nectar for butterflies, while its seeds attract wild birds, especially finches.
Both flowers and leaves may be eaten.
USES

In traditional herbal medicine, anise hyssop tea was used to aid digestion.
Culinary uses

Add fresh leaves and flowers to salads and fruit salads, and use as a garnish.
Use fresh or dried leaves to complement lamb, chicken, salmon, and to enliven vegetables such as peas. Substitute anise hyssop leaves in recipes calling for anise or mint.
Use flowers in baking, especially in tea breads.
Add fresh young leaves to cool summer drinks.
To make a refreshing cup of anise hyssop tea, add 5 ml ( 1 teaspoon) of dried leaves and flowers or 15 ml ( 3 teaspoons) of fresh leaves and flowers to 250 ml ( 1 cup) of boiling water. Cover and steep for 10 minutes. Strain and sweeten with honey to taste.
Light-colored anise hyssop honey is quite delicious.
Anise hyssop essential oil is used commercially to flavour root beer and various liqueurs.

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