Anise-Hyssop Sauce Recipe

Anise Hyssop by nycnosh on Flickr

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.

Moriah

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.

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2 responses

  1. Pingback: RIP Victoria, Beloved Zombie Hyssop « Collard Courier

  2. Pingback: Return of the Zombie Hyssop « Collard Courier

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