Herb
Agastache
A tier
Agastache is the genus behind giant hyssops, Korean mint, and related anise-scented herbs often shelved beside true hyssop in nurseries. Leaves smell of fennel-anise and mint; flowers feed hummingbirds and bees on tall candelabras. Culinary species like A. foeniculum and A. rugosa differ from Hyssopus officinalis in both taste and botany. Steep for mild anise tisanes, chop into fruit salsas, or candy flowers. Korean mint (A. rugosa) enters some East Asian broths and side dishes. Always check genus on the tag if a historical European recipe needs real hyssop’s bitter camphor rather than sweet anise.
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History
Botanical naming established Agastache as separate from Hyssopus.
Agastache rugosa was long used in Korean and Chinese culinary-medicinal traditions.
Ornamental Agastache breeding exploded for garden colour and pollinators.
Chefs and tea blenders used Agastache openly under giant-hyssop common names.