Graines Anis hysope, grande hysope, Agastache foeniculum

Anise Hysope, Grande Hysope, Agastache Foeniculum |

TheAgastache Foeniculum, Commonly called Agastache Fenouil, Anis Hysope, Hysope Aniseée or Grande Hysope, is a herbaceous plant, VIVACE, of the family of lamiaceae (labiés), tribe of mint, genre agastache, cultivated as an ornamental plant, aromatic and condiment. It is also used as Melifer plant (anise taste).

In addition to the decorative aspect of its magnificent ears Florals of purple blue in white, it is used as aromatic grass in North American and Asian kitchens.

Etymology : " Agastache " comes from Greek Agatos which means admirable. Foeniculum is the Latin name of fennel.

Synonyms : Agastache Anisata and Agastache Anethiodora

10 seeds

• plant VIVACE (Lifespan of a few years) ;
• rod : 50 CM at 1.2 m ;
• flowering : July to October. Small Flowers tubular arranged in dense ears terminals from 4 to 8 cm, bright color (blue, mauve or white) and exhaling a powerful scent of anise anise . Wild varieties have Petals Bleus and Calices and Bracts Mauves ;
• seeds : extremely fine ;
• leaves lanceolate, fluffy, coarsely serrated, green-gray above and whitish below ;
• roots Tracer.

Agastache is a very rustic and not very demanding perennial  .

It knows how to adapt to most types of soils (including limestone or clay) provided that they are correctly drained. She prefers a sunny or semi-dumped exposure.

She is able to get back and, therefore, can become invasive.

It is resistant to moderate gels. However, the feet should be protected in case of strong frosts.

No diseases or pests (but to protect from slugs and Snails).

The anise hysope Agastache Foeniculum is of origin North American (Alberta). It was subsequently introduced in Europe, as Meliferous plant.

Agastache is used in Infusion in Pharmacopoeia of American Indians to combat fever1.

In Europe, it is first planted decorative in the floral gardens, then we are interested in its perfume and its marked aroma which gives honey a taste Anise.

It is first consumed in infusion or in tea and subsequently becomes an aromatic plant and Condimenta which perfumes raw vegetables, salads, drinks, cakes.

The leaves are used in infusion or in the kitchen, replacingAnis.

The flowers beautifully decorate the dishes.

The dried flowers are kept very well in bouquets.

 Contents subject to the CC-BY-SA 3.0 license. Source : Article Agastache Foeniculum from Wikipedia in French (Authors)