How to Store Anise Hyssop
Anise hyssop is used mostly as a fresh or dried herb, and both the leaves and the edible flowers store well with a little care. Handle the stems gently, since bruised leaves lose their aroma quickly.
Best storage conditions
Keep fresh-cut sprigs cool, ideally around 38 to 40 degrees F with high humidity. Stand stems upright in a jar with an inch of water, loosely tent them with a plastic bag, and refrigerate, or wrap them in a barely damp paper towel inside a bag.
How long it keeps
Fresh refrigerated sprigs hold their flavor for about 1 to 2 weeks. Dried leaves keep their aroma for up to a year when stored properly, and frozen leaves are best used within several months.
Storage methods
The three common approaches are refrigerating fresh sprigs for near-term use, air-drying bundles for tea and seasoning, and freezing chopped leaves. Dried and frozen forms are the most practical for long-term keeping.
Freezing & preserving
To dry, tie small bundles and hang them in a warm, dark, airy spot, or use a dehydrator on a low setting, then strip and store the leaves in airtight jars. To freeze, chop leaves into ice cube trays, cover with water, and freeze into cubes. If you want to make an anise hyssop herb jelly or any canned product, follow tested USDA or NCHFP recipes exactly; herbs are low-acid, so never can them on their own in a boiling-water bath, and use pressure canning only with a recipe validated for it.
Tips
Store dried leaves whole and crush them just before use to keep the aroma strong. Label jars with the date, and keep them away from heat and light so the licorice scent does not fade.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.