Biennial. Yellow/greenish, spherical heads of scented flowers. Grows up to 6ft high. Likes a shady spot and damp soil. young stems are candied. Tea made from leaves is said to reduce tension. Crushed leaves are said to alleviate travel sickness. Seeds are used to flavour vermouth, fresh leaves take tartness from fruit such as gooseberries. Fresh leaves can be eaten in salads and dried as tea. Dried roots can be used for flatulence as infusion - 1tsp in water. *Do not use if diabetic.
Considered in medieval times to be good against the plague.
Pear and Angelica tart:
Poach 6 pears in light sugar solution. Set aside pears. Reduce syrup to glaze. Place pear in shortcrust pastry case. Add glaze, custard and candied angelica stems.
Anise hyssop Includes two varieties; Korean mint (agastache rugosa) and Anise hyssop (Agastache funicular). Hardy perennial, but can be short-lived. Grows upright to up to 3ft with mauve or purple flower spikes. Likes moist soil and sun. Protect anise hyssop from scorching. Anise hyssop leaves can be added to salads and fruit drinks. Korean mint leaves have a mint flavour and are also used to make tea.