Anise hyssop - Mexican
(Bee balm, Mexican giant hyssop)
Agastache mexicana 'Lime'
This is a popular and attractive perennial plant with the scented foliage, a refreshing mix of anise and lemon.
Mexican hyssop is a native of the central parts of the American continent.
It is a low maintenance plant which prefers light well drained soil and a sunny, sheltered position,
although it will tolerate a little shade. It is an impressive plant when in flower from mid-summer onwards
with abundant dark pink flowers verging onto purple.
This is a great plant for pollinators especially bees.
The anise / lemon scents and flavours make this a versatile herb to use in the kitchen.
- The young leaves, finely chopped go beautifully with soft fruits and fruit salads.
- The leaves can be used raw much like mint – herb butters, potatoes, fish and chicken.
- The bright flowers make a lovely soothing tisane, and can be used effectively in Pimms and cocktails.
Preserve the fresh flavours to use in drinks in the winter months.
- Heat equal quantities of sugar and water to make a simple syrup.
- Infuse with fresh sliced leaves and flowers for up to an hour.
- Strain and keep in the fridge with a bit of added vodka as preservative.
Since Aztec times Mexican hyssop has been used in ointments for sores, and to this day is still a major active ingredient in such remedies in Mexico.