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Agastache foeniculum for an herb and spiceberry (Lindera benzoin) for a spice, so far. The agastache kinda tastes like licorice? But more complex, and weirdly pretty suitable for savory foods. Spiceberry has lots of different flavors depending on what part of the plant you use, and makes for a great all-in-one replacement to a whole bunch of other spices.
Agastache foeniculum seems nice, also seems to attract butterflies, which I was looking for anyways.
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