What: Also known as "licorice mint," this perennial herb is commonly used to make tea. But its fragrant, broad leaves and purple flowers, which grow in tall spikes, also provide a sweet, aromatic component to salads, main dishes and desserts.
When: Available from spring to late fall. The flowers generally blossom from June to September.
How: Scott and Rachelle Vivian of Beast, a Toronto restaurant that focuses on local ingredients, grow their own anise hyssop in the restaurant's rooftop garden. Mr. Vivian shares their favourite ways of using the herb:
- Use it to make ice cream. "It's really nice, beautiful, floral, and then you get that anise flavour, that licorice flavour, from it. It really works in desserts."
- Chop or tear the leaves and add them to lamb or pork dishes. "I would say anything you do with regular mint or fennel, you can do with anise hyssop. I find the refreshing flavour cuts through fatty meats."
- Use the flowers as garnish. "The flowers are just a little bit more mellow, I find. You still get that licorice-y note, but that's where you get more of that floral taste to it."