Anise Hyssop

Anise Hyssop

 

The leaves and tiny lavender-blue flowers of anise hyssop (Agastache foeniculum) smell and taste of anise, but its square stems and opposite leaves tell you it belongs to a different family entirely, the Lamiaceae (Labiatae), or mint family. The leaves look a bit like catnip, another mint-family member, but larger. Herb lovers claim it as a culinary herb, using the fresh or dried leaves in tea and crumbling the tangy flowers over fruit salad — but the wildflower books list it as a native wildflower of north-central North America. And though it’s called hyssop, it’s not the hyssop, Hyssopus officinalis, a blue-, pink- or white-flowered European member of the mint family traditionally used as a healing herb.  Anise Hyssop is an American prairie plant that is accustomed to dry soil. The foliage is aromatic for deer protection.

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Anise Hyssop Honey Butter for Muffins

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

  • 3/4 cup butter, softened
  • 1/2 cup honey
  • 2 tablespoons anise hyssop flowers

Chop the anise hyssop. Using a mixer, cream the butter then add the honey and continue mixing until it is smooth and creamy. Remove mixer and stir in the anise hyssop. Keep
refrigerated. Gently heat before using and drizzle over muffins or pancakes.

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Anise Hyssop Butter Cookies

From: Ela Younger
Date: Sat Jan 22, 2000 10:01am

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons confectioners’ sugar
  • pinch of salt
  • 7 ounces sweet (unsalted) butter, cold and cut into small pieces
  • 1 teaspoon vanilla
  • 2 tablespoons anise hyssop flowers, minced

Fit a food processor with the plastic blade. Add flour, sugar and salt. Add the butter and process until ingredients are just combined, about 2 minutes. Add vanilla and anise
hyssop flowers, processing for an additional 2 minutes. Remove the dough from the processor and shape it into a ball. Roll it into a I -inch thick log and wrap it with
waxed paper. Refrigerate for 1 hour.

Preheat oven to 375’F. Unwrap log and slice it into 1/4-inch rounds. Place cookies on a ungreased cookie sheet. Bake for 7 to I 0 minutes, or until lightly golden. Delicious
right from the oven.

Makes 36 cookies.

Source: Edible flowers Desserts and Drinks by Cathy Wilkinson Barash

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Anise Hyssop Flower Cookies

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup anise hyssop flowers, chopped
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat the oven to 350 F.

Using a mixer, beat the eggs they are a light lemon color. Add the sugar and the anise hyssop. Beat for 5 minutes. Add the vanilla. In another bowl, combine the flour, baking
powder and salt. Add this to the egg mixture. Stir by hand or using a mixer until just incorporated. Be careful not to over mix.

Using 2 spoons (one to scoop the dough, the other to push the dough onto the cookie sheet,) drop the cookie dough onto the cookie sheets, 2-inches apart. Bake on the center
rack, one tray at a time for 12 to 15 minutes, checking at 10 minutes baking time.

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Anise Hyssop Flower Custard with Black Pansy Syrup

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

From Ari Nieminen of Firebird

Custard:

  • 1 cup whole milk
  • 1 cup whipping cream
  • 1/4 cup granulated sugar
  • 6 tablespoons anise hyssop flowers
  • 2 large eggs
  • 3 large egg yolks

Garnish:

  • 2 cups Black Pansy Syrup (see recipe on this page)
  • 6 teaspoons anise hyssop flowers
  • 6 anise hyssop leaves
  • 6 black pansy flowers

Combine milk and cream. Pour half of this mixture into a small sauce pan with the sugar and the anise hyssop flowers. Scald the mixture over low heat. Remove from heat and add remaining milk mixture. Stir well and set aside to cool. Cover and refrigerate overnight, if possible. The length of time alloted to let the anise hyssop steep in this
mixture will greatly affect the finished product.

Preheat oven to 350 degrees. Fill a 9-by-13-inch Pyrex or aluminum pan with enough hot water to reach halfway up the sides of custard molds. Put this prepared bain marie into
the oven.

In a medium-size bowl, beat the eggs and egg yolks well. Add the cooled infused milk mixture. Combine well and pour equal amounts into 6 clean, dry custard molds.

Bake custard in the bain marie for 25 to 30 minutes. To test for doneness, insert a small knife into the center of a custard. If clean when removed, it is properly cooked.
Use a pair of tongs to remove custard molds from the bain marie to a cooling rack. Allow to cool completely. Refrigerate for at least 1 hour.

Remove the custard by running a small knife around the edge of the mold and inverting directly onto a service plate. Pour the syrup over the top of the custard. Decorate each
plate with 1 teaspoon anise hyssop flowers, 1 anise hyssop leaf and black pansy flower.

Makes 6 servings.

(Approximate values per serving: 761 calories,
20 g fat, 226 mg cholesterol, 145 g carbohydrates,
0 fiber, 5 g protein, 58 mg sodium, 23 percent calories
from fat.)

Black Pansy Syrup

(From Edible Flowers, by Cathy Barash )

  • 1 cup black (or dark purple) pansy petals, loosely packed
  • 2 cups granulated sugar, divided
  • 1 cup water

Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds.

Combine sugar, pansy/sugar mixture and water in a small, non-aluminum saucepan. Over medium heat, bring the mixture to a boil. Stir once and reduce the heat to low. Allow to
simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220 degrees). When the mixture reaches a syrup stage, remove it from
the heat and pour into a heat-proof container. Allow to cool.

The rich dark color is a wonderful contrast when poured over vanilla ice cream. This recipe was created to be served with Anise Hyssop Custard (see recipe this page).

Makes 1 cup of syrup.

Approximate values per 2-tablespoon serving: 194 calories,
0 fat, 0 cholesterol, 50 g carbohydrates, 0 fiber, 0 protein,
1 mg sodium, 0 percent calories from fat.)

Source:Edible flowers Desserts and Drinks by Cathy Wilkinson Barash

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Anise Hyssop Sauce for Roast Lamb

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

  • 3 tablespoons sugar
  • 1/2 cup cider vinegar
  • 1/2 water
  • 1/2 cup coarsely chopped anise hyssop leaves and flowers

In a small saucepan combine sugar, vinegar and water. Bring to a boil.

Add chopped anise hyssop leaves and bring to a boil. Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast
lamb or veal.

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Lemon-Anise Hyssop Tea Bread

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 c butter, softened
  • 1/2 cup sugar
  • 1 lemon, zested
  • 1/3 cup anise hyssop flowers, finely chopped
  • 2 eggs lightly beaten
  • 1/2 cup lemon juice, freshly squeezed v1/2 cup walnuts, chopped

Preheat the oven to 350 F. Grease and flour a loaf pan. Sift flour, baking powder, and salt together. Set aside. In another bowl, cream the butter with the sugar until light
and fluffy. Add the lemon zest, anise hyssop flowers and eggs. Mix until well combined. Stir in the lemon juice. Gradually mix in dry ingredients and walnuts, until blended.
Spoon into prepared pan and bake 50 to 55 minutes. After removal from the oven, place the pan on a wire rack to cool for 5 minutes. Remove tea bread and cool completely on
wire rack.

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Stir-Fried Steak with Anise Hyssop

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

  • 1 pound good quality steak
  • 1/2 cup anise hyssop flowers and leaves
  • 1/3 cup soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon brown sugar
  • 1 tablespoon safflower oil
  • 1/4 cup water
  • cornstarch and water to thicken
  • hot cooked rice

Chop the anise hyssop and set aside. Slice the steak into think strips. Set aside. In a large bowl, combine the anise hyssop, soy sauce, sherry, and brown sugar. Stir in the
steak strips and refrigerate, covered for 2 to 6 hours.

Remove the steak from marinade and reserve the marinade. Over medium-high to high heat, prepare the wok. When it is hot enough, but not too hot, add the oil. Add the steak and quickly stir-fry, constantly stirring for 2 to 3 minutes, or until the steak has reached desired doneness. Push the steak to the sides of the wok and add the reserved marinated
and water to the center of the wok. Heat to boiling. Add cornstarch mixed with water to thicken. Return steak to the center of the wok and stir to combine. Serve over steamed
rice.

Serves 4.

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