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Lavender hyssop, Blue giant hyssop
Bushy, perennial herb that produces anise-flavored leaves and blue-purple flowers, both of which are edible.
Days in the Nursery
5 weeks of intermittent harvesting-- 6 weeks to full harvest
Yield Per Shelf
3-6 lbs/Harvest Cycle
After you've transplanted your seedlings to the growing shelf. Each pod should be thinned to 1 seedling. To do this pull out the excess seedlings using a pair of tweezers or your fingers gently.
Find two of the largest leaves on the stem and locate the two small leaf nodes just above the larger set. Cut just above the two small nodes, about halfway down the plant. For flowers, harvest anise hyssop flowers when ⅔ of the flowers have opened on the stalk. Cut at the same point as you would the leaves, just above the nodes.