Agastache rugosa f. albiflora Alabaster seeds - Korean mint

Agastache rugosa f. albiflora 'Alabaster' is a short-lived perennial plant that produces pleasantly scented mint foliage. In summer, it is covered with beautiful spikes filled with tiny, highly nectar-rich flowers that are green at first, then white and tinged with bronze. This highly decorative plant blooms in large clumps for months if spent flowers are removed. It is perfect for slightly wild areas of the garden or as a culinary plant. It thrives in full sun, fertile, and well-drained soil.

Agastache rugosa is a plant from the lamiaceae family, native to North America and growing in dry meadows. The plant is not as hardy as European mints. Although perennial, it needs to be propagated every year or at least every 3 years. In nature as well as in the garden, Agastache easily hybridises with other species and self-seeds abundantly. 80cm tall and 30cm wide, 'Alabaster' has an upright habit and herbaceous tuft. Its angular stems are adorned with leaves which are dark green on the upper side and lighter on the underside, triangular and elongated, with roughly toothed edges, 8cm long and hairy. They give off an aroma that strongly resembles mint. It is mainly cultivated for the beauty of its long floral spikes that appear during summer, from July to October. The small tubular two-lipped flowers are grouped in thin and very dense terminal spikes. It is a good nectariferous plant.

As a perennial plant that thrives in poor soil, Agastache is a wonder of simplicity with a wild appearance. It loves the sun and porous soils. It is easy to grow and can be cultivated in rock gardens or gravel gardens. In hot regions, it should not lack water at the beginning of flowering. It structures natural or country-style flower beds, composed of nepetas, stipas, echinaceas, gauras, yarrows, and fountain grasses. In the vegetable garden, it pairs well with thyme, savory, chervil, or basil. The dried flowers can be preserved for bouquets. The leaves are traditionally used in cooking as a substitute for mint, or in herbal teas after drying.