For years, I've auditioned various herbs with figs, failing to find a winning combination. Mint and sage, in the right proportions, has been a close contender. But for now, Agastache takes the prize.
I was first attracted to the Agastache cultivar 'Dessert Sunrise' by it's color, then aroma. Agastache is actually an herb, although it is mostly grown as an ornamental flower because of its showy blooms. In my experience, most Agastache species display aggressive sage and salvia aromas, some with anise and licorice overtones. This one was different— it smelled light and citrusy, a trait which I was delighted to find echoed in the flavor of the leaves. Even more so in the flowers, with spicy notes of bergamot, but in the sweet, subtle way that is characteristic of herb blossoms.
Agastache is a genus of plants in the Lamiaceae family that is often confused with Hyssop, a closely related genus in the same family. I think it's the common names that throw people off.
There are over a dozen species of Agastache and many of them are commonly known as hyssop. For example: the common name for Agastache foeniculum is Anise Hyssop and Agastache mexicana is known as Mexican Hyssop. To further complicate the matter, some are known as mints: Agastache cana= Texas Hummingbird Mint, and Agastache rugosa= Korean Mint.
Confused? Then let me introduce you to Agastache rupestris, commonly known as both Threadleaf Hyssop AND Licorice Mint.
Don't get me wrong, common names of plants are often charming and seemingly more descriptive than their scientific (Latin) name. Some of my favorites are romantic and whimsical: dame's rocket (Hesperis), queen anne's lace (Daucus), jack-in-the-pulpit (Arisaema), lady's slipper (Cypripedium), love-in-a-mist (Nigella).
And then there are all of the archaic -banes and -worts: henbane, leopardbane, spiderwort, milkwort, whorlywort, that hearken the superstitions that once surrounded herbs and medicinal plants.
Learning the scientific names of plants, along with the common, and the hierarchy of the plant kingdom has helped me to understand individual plants, as well as their connection to one another. It's these connections, and the accompanying epiphanies, that keep me interested.
Weird. This group of plants must be active in the noosphere right now! A friend just gave me an Anise Hyssop plant, and then I asked around on twitter/facebook ideas for it. Not an hour later, another friend asked the same question, and then here is your post. Crazy.
Dana Cree, the pastry chef at Poppy in Seattle had these awesome suggestions:
At Poppy we make an anise hyssop soda, or “cooler” as well. And I use it in my chocolate chip licorice ice cream base, as well as a raspberry-anise hyssop panna cotta (buttermilk based.) I know you don’t eat gelatin, but the flavor profile could be adapted.
http://blogs.seattleweekly.com/voracious/2009/09/this_weeks_recipe_dana_crees_c.php
Steeped into cream, anise hyssop takes on an entirely new sense of it’s flavor. Even just whipped over peaches would be amazing…. See More
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I have long wanted to use flowers but I don’t have the space to do it myself (especially the variety I want to use). Do you know a source that can ship them?
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