The leaves and flowers are edible and can be used to sweeten and flavor tea or quickbreads and muffins (add 1/2 cup chopped fresh flowers or leaves). Anise hyssop has a licorice/minty flavor and the profusion of blooms throughout the summer make it an ideal perennial, edible flower and great for bees and hummingbirds.
Anise Hyssop Sugar Drop Cookies
1/3 cup anise hyssop florets removed from stem
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
- Preheat oven to 325°F.
- Lightly oil or line cookie sheets with parchment.
- Chop florets fine.
- Beat eggs.
- Add sugar, anise hyssop and vanilla. Mix well.
- Add flour, baking powder and salt to egg mixture.
- Mix thoroughly.
- Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.
- Bake till they begin to color (about 12 to 15 minutes).