I decided to eat the anise hyssop (and here’s a really tasty recipe).

Not too long ago, I wrote a bit about the magical properties of hyssop. The thing that prompted me to do this was the ludicrous abundance of anise hyssop blooms (and also bees, moths, and butterflies) in the little pollinator garden in the front yard.

Anise hyssop and regular hyssop aren’t related, though. Anise hyssop, also called anise mint, is a member of the mint family. It’s called “anise hyssop” because the leaves and flowers have an anise-like scent and flavor — though I think it’s more reminiscent of root beer!

Anyhow, since some of the anise hyssop was getting tall enough to block the coreopsis and beautyberry, I figured I’d go harvest some. Sickle in hand, I shooed the bees to the other anise hyssop plants and got cutting. I also cut a few lavender flowers that were growing at odd angles.

From there, I separated the good leaves from the wilted or damaged ones, and removed the flower heads. I gave everything a good wash, then boiled it in equal parts sugar and water to make a lovely, herb-infused simple syrup.

Once the syrup was made, I strained out the plant matter and spread it on a bit of parchment paper in my dehydrator. After an hour and a half at 165 degrees F, once everything was dried to a crisp, I was left with some lovely candied flowers that do, in fact, taste exactly like root beer.

Anise hyssop is used as a carminative and expectorant, and is very soothing. I don’t really need an expectorant right now, but I plan to use the flowers and syrup to ease digestive complaints. The only thing is, I don’t really need that much. So what do I do when I’ve got way more delicious candied flowers than I need?

I make scones.

These are easy, nut-, egg-, and dairy-free, and delicious. They only require one bowl and about half an hour of your time.

Blackberry and Anise Hyssop Scones

Dry Ingredients:

• 2 cups of flour (I used einkorn, but regular wheat flour is fine)
• 1/2 cup sugar
• 1 tablespoon flaxseed meal
• 2 teaspoons baking powder
• 1/2 cup cold vegan butter or coconut oil
• 1 handful fresh anise hyssop flowers
• 1 generous cup of blackberries (depending on their size, you may want to cut them into smaller pieces)

Wet ingredients:

• 1/2 cup milk substitute of your choice (I used pea milk)
• 1 teaspoon of vanilla extract

Tools:

• A nice big mixing bowl
• A spoon
• A whisk or fork
• A pastry cutter or fork (optional)
• Measuring cups and spoons
• A baking sheet
• A sharp knife

Making the Scones

1. Preheat your oven to 400 degrees F.
2. Place the sugar and fresh anise hyssop flowers in your mixing bowl.
3. Rub them together with your hands, until the flowers are mashed with the sugar and the mixture resembles moist sand.
4. Add the flour, flaxseed meal, and baking powder. Whisk together until well mixed.
5. Add the cold butter substitute or coconut oil. (You might want to do this in cubes or spoonfuls, it’ll make the next bit easier.) Use a fork, pastry cutter, or just your hands to work the fat into the dry ingredients. Keep at it until the mixture looks like coarse crumbs.
6. Measure out a half cup of milk substitute. Add the vanilla extract to the milk and stir.
7. Pour your milk into the mixing bowl. Stir until it’s just combined — avoid over stirring. If it seems too dry to hold together, add another tablespoon or two of milk.
8. Fold in your blackberries.
9. With floured hands, lightly knead the dough until it all comes together. Visualize yourself kneading health, love, and prosperity into the dough.
10. Turn the dough out onto a floured surface. Form it into a ball, and pat it out into a flat circle roughly an inch thick.
11. Slice it into triangles. If you like, you can use a toothpick or the tip of a knife to carve the tops with runes, sigils, ogham feda, or other symbols significant to you.
12. Place the triangles on a baking sheet. Bake for about 25 minutes, or until they’re golden brown.

Making Them Extra Fancy

If you like, you can also ice your scones. Mix up a cup of confectioner’s sugar, two tablespoons of milk substitute, and, if you like, some finely crumbled candied anise hyssop leaves and flowers. Stir well until the mixture is smooth and liquid. If it seems too thick, add some more milk substitute. If it’s too thin, add more sugar.

Once your scones are cool (give them about 20 minutes), drizzle the icing on with a spoon. Give the icing a few minutes to harden, then serve.