So last year I planted an anise hyssop or agastache in my shade herb bed. Despite the fact that it’s more of a full sun herb/flower, the thing went crazy last year, and then died back.
But I know the flower agastache is a perennial, so I’d been waiting this spring to see if it would rebound after I cut it back in winter.
That would be a yes.
I’m going to be doing things to that shade herb bed soon, and rearranging what’s grown there. But while I’m pretty resigned to losing the ever widening thyme thicket- I’d hate to lose my stunning anise hyssop.
So up and out it went. Pretty good roots- nice and healthy.
Of course excavating it’s new spot in the sun herb bed was tough considering half the soil in that bed is bermuda grass roots.
But it all worked out!
This is a much better spot for it nestled in between some winter savory and marjoram.
Of course it would be nice if the sun bed could be… sunny? But I’m not holding my breath. It’s San Francisco in April. I’ll just settle for no more downpours til November.
And I’m not even sure I’ll get that!
The Neanderthal Gardens 
Is anise hyssop used primarily for herbal tea? Those who eat it as vegetable seem to just add it in small quantities to to other more substantial vegetables. I have been using nettle here, but it is nothing like hyssop. There is enough of it to cook alone like spinach. It can be dried for tea, but tastes like dried spinach.