Anise Hyssop Lozenges Food
ANISE-HYSSOP LOZENGES
Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 6 dozen
Number Of Ingredients 4
Steps:
- In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return mixture to a boil, cover, and cook 2 minutes.
- Uncover, and continue cooking until medium amber in color, about 18 minutes. Remove pan from heat. Line a baking pan with a Silpat (a French nonstick baking mat). Set baking pan aside.
- Stir in anise and hyssop oils. Pour three 12-inch-long strands onto the baking mat. Allow strands to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes.
- Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces. If the cylinders harden during forming process, return to pan, and transfer to a 350 degrees oven for about 1 1/2 minutes. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.
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- Anise hyssop is great for wildlife. If you’re planning a pollinator garden, you must include an anise hyssop plant in the mix. The fact that its blooming period often spans about three months or longer (from late June until September) makes it a very important source of nectar and pollen for bees, butterflies and hummingbirds.
- Anise hyssop is a delicious herb. You can eat both the leaves and the seeds of anise hyssop. Some herbalists say its taste resembles that of tarragon, although my taste buds would place it somewhere closer to Thai basil or fennel.
- Anise hyssop is a low-maintenance perennial. These are two magic words for a lazy gardener such as myself. Anise hyssop is a hardy perennial that will grow back every year without any special treatment.
- Anise hyssop is a native of North America. Unlike its distant cousin hyssop (native to the Mediterranean), anise hyssop was born and bred in North America.
- Anise hyssop is mostly ignored by critters. Another advantage of its strong taste is the fact that critters who like to go for a nibble in our gardens won’t touch anise hyssop.
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