When you pick up your second share today, you’ll get a bundle of fresh anise-hyssop. What is that and how do you use it? I thought you’d never ask!
Anise-hyssop is a licorice-scented herb from the mint family, and you can use it any way you’d use mint or basil. Infuse simple syrup for lemonade, milk for ice cream, whiskey for cocktails; add its flowers to cookie dough; toss whole leaves in a salad or Thai chicken dish; layer with tomato and mozzarella; add to a pesto.
When you bring your bundle home, trim the last half-inch of stem off, and keep in a jar of water in a cool spot in your kitchen. It will last a week that way in hot weather, and it may even put down roots. Here’s a quick recipe for your new favorite herb, a sweet-sour sauce that’s great with lamb, grain salads, or grilled vegetables.
Anise Hyssop Sauce Recipe
From Field Guide to Herbs & Spices by Aliza Green
3 tablespoons sugar
6 tablespoons apple cider vinegar
1/2 cup water
1/2 cup anise hyssop leaves, coarsely chopped
2 teaspoons cornstarch
2 tablespoons water
Combine sugar, apple cider vinegar, and 1/2 cup water in a small pot and bring to a boil. Add anise hyssop leaves and flowers and return mixture to a boil.
Turn off the heat and allow mixture to steep for 30 minutes. Pour through a sieve, pressing leaves to extract all liquid.
Combine cornstarch and 2 tablespoons water in a small bowl. Whisk into strained liquid. Bring mixture to a boil while whisking to thicken the sauce.
Serve warm, or allow to cool and store in the refrigerator up to 2 weeks.