I first learned about this plant from Odessa Piper of L’Etoile fame. She sang it’s praises as not only an easy to grow herb, but also as a beneficial pollinator plant that is native to our area. I soon located a nearby nursery that grows it and added it to our perennial garden this year. Since it is in the mint family you may want to plant it into a container or plant with other spreading plants like bee balm. You can find more information on growing it here.

While I like fennel in recipes, I don’t necessary enjoy the flavor of anise, black jelly beans were always the ones I passed up in the Easter baskets of my youth. The leaves of Anise Hyssop can be used in teas or added to salads. The beautiful purple buds are what enticed me to work on a recipe. They have a more concentrated anise flavor to them. Granola seemed like a good fit for my new found flavor. The anise flavor is subtle.

Granola with Anise Hyssop

by Inspired by the Seasons

2 c whole rolled oats
1/2 c raw nuts, pecans and almonds are my favorite
1/4 c raw seeds, pepita or sunflower work well
2 T honey
1 T Dried Anise Hyssop buds
2 T coconut oil
1 pinch fine sea salt

Preheat the oven to 300 degrees.

Place all ingredients in a medium sized bowl. With clean hands mix and toss all the ingredients together, the coconut oil will melt with the heat of your hands.

Spread the mixture onto a parchment lined baking sheet . Bake for 10 minutes until it is lightly toasted. Remove from oven. Transfer to a lidded container and store for up to 2 weeks at room temperature.

Anise Hyssop is a drought hardy plant that grows about 3 ft high. I placed mine in an area that receives 7 hours of daylight.