Agastache foeniculum (Pursh) Kuntze - syn.Hyssopus anisatus Nutt.; Hyssopus foeniculum (Pursh) Spreng.; Lophanthus anisatus (Nutt.) Benth. - Lamiaceae - anise hyssop, blue giant hyssop, licorice mint, Anis-Ysop
Perennial herb, up to 1.20m tall, native to Northern America, naturalized and cultivated elsewhere; stem square; leaves ovate to broad-lanceolate, dull green, toothed, fragrant; flowers in terminal spikes, lavender to purple, not fragrant.
„Aromatic leaves can be used to make herbal teas or jellies. Seeds can be added to cookies or muffins. Dried leaves can be added to potpourris.“ http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=d554
The headspace volatiles from A.foeniculum leaves were dominated by methylchavicol (up to 97%), alpha-pinene, myrcene, and limonene.
[Headspace analysis of the volatile oils of Agastache., Wilson, L.A., Senechal, N.P., Widrlechner, M.P., Journal of Agricultural and Food Chemistry, 40(8), 1992, 1362-1366]
The essential oil obtained by hydrodistillation from A.foeniculum cultivated in Iran (1.87% d.w.) contained mainly methyl chavicol (87.5%). Other major components were limonene (2.4%), 1,8-cineole (2.0%) and globulol (1.4%).
[Essential oil composition of Agastache foeniculum cultivated in Iran., Omidbaigi, R., Sefidkon, F., Journal of Essential Oil Research, 15(1), 2003, 52-53]
Edwards’s Botanical Register, vol.15 t.1282 (1829) [M. Hart]
© Rolf Marschner (2010), www.botanische-spaziergaenge.at