Herbs - Angelica to Anise Hyssop
Angelica
(Angelica archangelica)
This is one of the tallest and decorative of herbs, reaching a height of 6ft.It requires semi-shade and a fairly rich soil with ample moisture.
It is a biennial and dies once it has flowered. It can be kept as a semi-perennial by removing any flowers before they open but it is better to sow fresh seed each year to give a continuous supply.
It self sows freely but can also be propagated by sowing seed in late summer nor by root division.
Harvesting
Cut leaves as they are required during early summer. The stems should be cut before the plant flowers.
Uses
The leaves, used either fresh or dried, can be used to make a tisane (an infusion of leaves, as in herbal teas). The stems are usually candied and used for decorating cakes and to flavour jams.
Anise
(Pimpinella anisum)
This 2ft tall annual has serrated leaves and clusters of white flowers.
It prefers a light dry soil that is on the limey side and needs a sheltered sunny position. Sow seeds in spring in a greenhouse and transplant to 8" apart when all danger of frost is past. The fruits will only ripen in a very hot summer. The fruits will turn a greyish-green colour when almost ripe. Cut the whole stem and hang upside down in an airy place to finish ripening. When completely dry, shake out the seeds and store in a dry place.
The seeds are used to flavour biscuits, bread and cakes. They are also the basis of the flavouring of drinks like Pernod, Ouzo and Arrak.
Anise Hyssop
(Agastache foeniculum)
A 3ft (90cm) tall perennial with spikes of purple flowers in midsummer.
It is happy in almost any soil and will tolerate light shade but prefers sunny but cool weather. Sow seeds in autumn for flowering in 2 years time.
Harvesting
Pick fresh leaves for drying before the flowers open.
Uses
Mainly ornamental but the leaves can be used to make a tisane.
© copyright 1999, P. A. Owen
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