Agastache rugosa seeds - Korean mint

The Organic Blue Agastache rugosa, also known as Korean Mint, is a perennial but short-lived plant that produces pleasantly scented mint foliage. In summer, it is covered with beautiful spikes filled with tiny, highly melliferous blue-purple flowers. Highly decorative in large clumps, this plant blooms for months if the faded flowers are removed. It is perfect for slightly wild areas of the garden or as a culinary plant. It thrives in full sun and fertile, 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 multiplied every year or at least every 3 years. In the wild as well as in the garden, Agastache easily hybridises with other species and self-seeds abundantly. With a height of 80 cm and a width of 30 cm, it forms a herbaceous clump with an upright habit. 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, 8 cm long and hairy. They emit an aroma reminiscent of mint. It is mainly cultivated for the beauty of its long flowering spikes that appear during summer, from July to October. The small two-lipped, tubular flowers are grouped in thin, very dense terminal spikes. It is a good melliferous and nectar-rich plant.

As a perennial plant for poor soils, agastache is a marvel of simplicity with a wild appearance. It likes sun and porous soils. It is easy to grow and it can be cultivated in rockeries or in a scree garden. 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 pennisetums. In the vegetable garden, it pairs well with thyme, summer savory, chervil, or basil. The dried flowers can be preserved in bouquets. The leaves are traditionally used in cooking as a mint substitute, or in herbal teas after drying.