Details
A slow, fragrant herb with a sweet anise scent: sow about 4 g of seed per 25 × 50 cm tray in the light, and cut 26–30 days after sowing.
SPECIFICATION
Seed
| Common name | Anise hyssop microgreens (blue giant hyssop) |
| Botanical name | Agastache foeniculum |
| Seed type | Conventional, untreated, non-GMO |
| Seeds per gram | approx. 3,000 |
Growing
| Difficulty | Intermediate: very fine seed and slow germination |
| Growing medium | Potting soil or coco coir, with a fine, level surface |
| Sowing rate | 4 g per 25 × 50 cm (1020) tray, range 3–5 g; about 0.32 g per 10 × 10 cm. Provisional rate, calculated from seed spacing and not yet tray-tested |
| Soaking | Not needed: sow dry on the surface |
| Blackout | None: the seed needs light to germinate. Keep a clear lid on until the seedlings appear |
| Temperature | approx. 24 °C until the seedlings are up, then 18–24 °C |
| Harvest | 26–30 days after sowing |
Taste and colour
| Flavour | Sweet anise and liquorice with a hint of mint |
| Colour | Pale green stems and small green leaves |
ABOUT
Anise hyssop, Agastache foeniculum, is a perennial of the mint family from the prairies of North America. It is neither anise nor hyssop: the name describes its sweet anise scent, and foeniculum is Latin for fennel.
In the garden it grows into a tall plant with spikes of blue-purple flowers that are popular with bees. In the tray you grow only the first small leaves, which already carry the sweet scent.
It is a slow crop that needs a little care. The seed is very fine, about 3,000 to the gram, and slow to germinate, so keep the surface moist under a clear lid. Expect to cut 26–30 days after sowing.
IN THE KITCHEN
Use anise hyssop where you would use tarragon or fennel fronds. It goes well with peaches, strawberries and melon, with fresh cheese, salmon and roast carrots, and in iced tea or lemonade. Add it raw, at the end. Store the cut greens dry, in a lidded container in the fridge, and eat them within about a week.
GROWING INSTRUCTIONS
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