Using Herbs

Blue Giant Hyssop Makes Tasty Anise Tea

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Blue Giant Hyssop, Agastache foeniculum, volunteered near the edge of the garden this year. It was planted near this spot a few years ago and we’ve enjoyed it ever since, where ever it springs up from the dropped seeds. We let it grow to 4 to 5 feet tall before pruning it back to about two feet tall in the first week of June.

Use this herb by hanging the cut stems upside down to dry for a few days. Carefully strip the leaves from the stems so as not to bruise or break them. Once dry, place the leaves in a glass jar and use for tea. Lends an anise-like taste.

Side branches grew to form a shrub that blossomed from the end of July through August. The long spikes of flowers were many and they gave pastel colors of light blue to faded violet to the garden.

Blue Giant Hyssop flowers in the herb garden.
Blue Giant Hyssop flowers in the herb garden.

The plant itself looks nice because insects don’t seem to enjoy eating the leaves very much. With the heart-shaped leaves intact the giant blue hyssop would make a nice addition to a native plant garden.

Terminal spikes of blue hyssop flowers.
Terminal spikes of blue hyssop flowers.

The leaves and flowers can be collected and dried for tea, potpourri or sachets.

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Tasty Broiled Garlic Sprouts

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The last post mentioned that we had some garlic in the garden from last year. It’s greenery is growing taller, even though the weather has been swinging from 10-20 degrees too hot and then too cold for this time of year. I guess the main thing is that the garlic is receiving enough sunlight to continue growing.

We tried broiling the garlic sprouts in the oven. It was delicious!

We harvested a few of the biggest sprouts. Some of them needed to have the ground broken before their roots would let go. Once they were pulled out of the ground the outer layers with most of the dirt were peeled away, leaving a very large scallion. The tops and roots were trimmed and any dirt washed off.

Then, the 8-inch scallions were placed in a shallow dish. A couple tablespoons of olive oil were poured over the garlic sprouts. Each sprout was turned in the oil so it was completely covered and then transferred to a foil-covered broiling pan. Black pepper was the only seasoning.

We put the pan under the broiler for only a few minutes and then you could hear the oil was hot. At this point you have to stay close and watch or the garlic will burn to a crisp. Turn the garlic when it browns on one side. Remove the garlic when it gets a little crispy on the other side and serve at once.

Forgot to get a picture this time, but there will be more broiled garlic sprouts to enjoy very soon. Does anybody else out there eat garlic like this? It had a mild flavor and everyone enjoyed it.

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