Korean mint (Agastache rugosa)
A short-lived, herbaceous perennial to about 80cm. The edible leaves have an aniseed flavour and the spikes of purple flowers, produced all summer and into autumn, are very attractive to bees. The leaves are delicious for making tea or can be added to salads. In southern Korean cuisine, the herb is a popular last minute addition to various hot dishes.
Sow between February and April. Seeds are best started off undercover and transplanted out in April/May. Seeds are tiny, so surface sow in trays or pots. Prefers full sun to part shade and can grow in a range of soil conditions. Space plants about 30-40cm apart.
Sow between February and April. Seeds are best started off undercover and transplanted out in April/May. Seeds are tiny, so surface sow in trays or pots. Prefers full sun to part shade and can grow in a range of soil conditions. Space plants about 30-40cm apart.
