Hysope anisée

Bees make it directly. Estragole and floral sugar are the same idea twice.

Steeped in hot cream, strained cold. Fat is the only carrier for estragole here.

Furanone sweetness plus liquorice; the herb keeps the berry from going flat.

Lactones and estragole share a warm floral register. Poach, then infuse.

A quiet fruit given the aromatic backbone it has never had on its own.

Estragole here, anethole in the bulb: isomers, one floral and cold, one crunchy and green.

Hard green acidity needs a sweet floral herb rather than more sugar.

Sweetcorn is sugar with no aroma; anise hyssop lends it the perfume it lacks.

Cured with the flowers, Nordic-style. Anise does for trout what dill does, sweeter.

Rendered fat plus liquorice, the same logic as duck with fennel, minus the crunch.

Actually in the recipe. Serving the plant next to it is a tasting-note cheat sheet.