I have tons of anise hyssop, including the seeds. What can I do with it? (thinking homemade sambuca)

An anise hyssop flavored liqueur is not an anise flavored liqueur, not that that makes it any less fun. However, I'm engaged in a long term, and quite Quixotic, campaign to get people, particularly on this site, to be more precise in how they use language. It mostly just seems to annoy people, but in time perhaps some sort of nuisance value will make itself felt.

I make a version of "orujo con herbas finas" by taking the herbs I have in my yard at the end of the summer (usually rosemary, lemon grass, parsely, mint, basil, lemon balm, anise) and steep them in pisco for about a month, strain and add simple syrup to the desired sweetness. It is not an authentic Spanish version neither as sweet or with the herbs but it makes a great digestif after dinner. So if you like the scent and flavor of your anise hyssop I don't think you can go wrong.

Thanks for these helpful tips! I understand it's not going to be authentic sambuca, but an anise-flavored liqueur, whatever it comes from, will be fun to experiment with. Love your other recipes, Kitchen Butterfly! ; - )

Sorry, that's "Hyssop is used in Chartreuse", not Sambuca.

Sambuca is made with anise, which is something entirely different- Hyssop is used in Sambuca, but that's something different too. Both it and anise hyssop are mostly used medicinally.

I made a syrup and spritzers with it! https://food52.com/recipes/12212-anise-hyssop-drink

I was inspired by this recipe for peaches poached in anise hyssop - http://www.healthygreenkitchen.com/anise-hyssop-and-honey-poached-peaches-and-cape-gooseberries.html

Enjoy