My first method of research was tasting it. This herb has a mild anise (licorice, like fennel bulb, very mild) coupled with a surprising sweetness. My first experiment was a pizza with sliced baby eggplant from the garden topped with fresh basil and a small amount of the anise hyssop sliced in chiffonade. It's flavor complemented the tomatoes, eggplant and garlic wonderfully, with a different twist.

We made tuna salad wraps for lunch and I put in some of this herb instead of tarragon or dill. It was very refreshing.

I also read up on it in "The Good Herb" by Judith Benn Hurley. Anise Hysopp is a native American herb and grows wild in the Prairie States. She likes to flavor water with it for cooling off on hot summer days. The Cheyenne and Chippea Indian tribes used the herb as teas and in steams to ease colds and congestion. Combining crushed anise hyssop leaves with aloe gel makes a cooling treatment for burns, including sunburn.

Here is Judith's recipe. I hope you'll all try this herb:

Black Bean Salad with Anise Hyssop

2 cups cooked black beans, rinsed if canned
1/4 lb. cooked green beans cut into 1" pieces
1 medium red or yellow tomato, finely chopped
1 shallot, minced
1 TBS minced fresh chives
1 TBS minced fresh anise hyssop leaves
1 tsp. anise (fennel) seed
1 TBS balsamic vinegar
1 TBS olive oil
Red or green leaf lettuce leaves for serving

In a medium bowl, combine the black beans, green beans, tomato, shallot, chives, anise hysop, and anise seed.

In a small bowl, whisk together vinegar and oil. Pour over the beans and toss well, serve on nests of lettuce.