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Agastache rugosa, ‘Liquorice Blue’ Organic

Korean Mint,

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Agastache rugosa, ‘Liquorice Blue’ Organic

Korean Mint,

Availability: In stock

Packet Size:100mg
Average Seed Count:300 Seeds


Agastache 'Liquorice Blue' has tall spikes of lavender to rich purpley blue lipped flowers, above toothed dark green arrow shaped foliage. When brushed past or crushed, the foliage emits a sweet liquorice perfume. A wonderful plant for attracting bees and butterflies to the garden, while adding a robust perennial to the border in the summer months.

Agastache 'Liquorice Blue' grows 75 to 90cm (30 to 36in) tall and spread to 45cm (18in). The plants are sturdy and upright and do not need staking. The mid-green oval leaves are highly fragrant and the masses of blooms flower throughout the summer and are ideal for cutting,
The aromatic leaves of are edible. Young growth can be sprinkled in salads, used to decorate cakes, used to make a tea or floated in drinks. Agastache added to your Pimms lifts it to a higher sphere altogether.
These easy-to-grow and easy to care for plants enjoy dry soils and sunny positions. A short-lived perennial they will flower in the same year given an early sowing and can be used as an annual. Sow early in February-March under glass to flower September-October, or sown April-June they will flower June-September the following year.

Agastache is a ‘wonder honey plant’, it produces copious amounts of nectar for bees and butterflies to feast upon. It is an important crop for commercial honey production, it is estimated that just one acre of Agastache can support over 100 hives. Because of its later season and prolific flowering, it is a boon for building up bees’ honey reserves before winter and will produce a honey surplus where drifts are grown. The flowers produce nectar that makes a light, good-quality honey. In addition goldfinches and other small birds love the seeds in winter.

  • Organic Seed.
    This seed has been organically produced. The seed has been harvested from plants that have themselves been grown to recognised organic standards, without the use of chemicals. No treatments have been used, either before or after harvest and the seed is supplied in its natural state.

Sowing: Sow February to March or April-June.
Sow early in February-March under glass to flower September-October, or sow April-June to flower June-September the following year. Seed can also be sown directly in the ground in spring.
Sow under cover; sow in warmth to germinate; prick out and harden off in late spring. Or sow direct in autumn when soil is warm. Protect seedlings throughout winter. Likes rich moist soil and full sun.

Sow the seeds into cells or pots containing good quality seed compost. Sow finely onto the surface and press lightly into the compost, but do not cover, as light aids germination of seeds. Place in a propagator or cover with a plastic lid and place in a warm place, ideally at 18 to 20°C (65 to 68°F).
Water from the base of the tray, keeping the compost moist but not wet at all times. Germination 14 to 28 days. Once some of the seeds have germinated air should be admitted gradually otherwise the seedlings may suffer damping off.

Once the seedlings have their first pair of true leaves (they come after the seedlings first pair of leaves) and are large enough to handle, Prick out each seedling into 7.5cm (3in) pots to grow on.
Gradually acclimatise to outdoor conditions for 10 to 15 days before planting out after all risk of frost has passed into well drained soil. Plant 30cm (12in) apart.
To prepare ordinary garden soil for planting, add 5cm (2in) of gravel and 10cm (4in) of compost. Mix in well down to 30cm (12in). Dress plants with gravel to keep water away from crown to prevent rot.

Agastache prefers free-draining soil but tolerates almost any soil and will cope with dry, poor soils very well. They can be grown in full sun but will take some shade if dry. As is typical of many aromatic perennial herbs, a 'tough love' approach works best, full sun and not too much water or fertil­iser. In fact, most plants will need little, if any, supplemental irrigation. In dry climates, a deep soaking every week or two during the summer growing season is adequate.
The sturdy plants will usually not need staking, but you may need to do so if planted in rich moist soils or in exposed positions. Although agastache already boasts a very long flowering period, usually until frost, the plants will be stronger and more floriferous if you cut back flower stalks as flowers fade.

Agastache are short-lived perennials, don’t worry too much if your plant keels over after three or four years, you haven’t done anything wrong. They will self-seed where happiest, but this is usually never enough so collect the seed to ensure that you will never be without.
Remember that when different Agastache species and hybrids are planted in the same garden, they will cross-pollinate. Watch for volunteer seed­lings, and weed out individual plants that don’t demonstrate desirable habit and flower colour.
A few Agastache species are not reliably hardy, especially in wet winters, but Agastache rugosa is one of the hardiest of the species, to around minus 10°C (14°F). Take care when mulching hyssops, especially in wetter climates. In these areas, it is best to avoid mulching materials like composted leaves, lawn clip­­pings, and bark chips since they can encourage the growth of fungal and bacterial pathogens. Pine needles are a better choice, but a few inches of crushed-gravel mulch is ideal.

Plant Uses:
Cottage/Informal Garden, Flower Arranging, Flowers Borders and Beds.

Culinary Uses:
We do only just seem to be waking up to the herbal essences of Agastache. There are, however, around a dozen different species, some of which earn their place in the herb garden better than others. All have deliciously, spicily scented leaves as well as those lovely smoky blue or purple flowers.
Take one or two and chew them and you’ll freshen your breath with its clean, savoury flavour.
Pick young growth and sprinkle in salads, use to decorate cakes or float in drinks. Agastache added to your Pimms lifts it to a higher sphere altogether, or make a tea, the mintier ones, like A. rugosa, often have a better flavour, the crushed leaves smell strongly of mint or aniseed and are often likened to liquorice.
You can dry the leaves for potpourri and also flavour meat, specifically pork, with a uniquely piquant tang, either aniseedy or minty depending on the species you choose.

Agastache rugosa is an herbaceous perennial native to stream sides and grassy meadows throughout Japan, China, Korea and Siberia. It is the only Asian species in the Agastache family. The species has lavender-blue spikes and there are a number of deeper purple colour forms, while white forms are truly elegant.

The genus name is related to the flower clusters. Agastache, from the words agan, meaning ‘very much’ (or ‘many’) and stachys, ‘an ear of corn or wheat’ referring to the shape of the flower spikes, so meaning ‘having many spikes’.
The species name rugosa means ‘wrinkled’ and refers to the leaves of the plant.
Pronounced ag-ah-STAK-ee roo-GO-sah, it has the common names of Korean Hyssop, Korean Mint, Korean Zest, Wrinkled Hyssop.

Additional Information

Additional Information

Packet Size 100mg
Average Seed Count 300 Seeds
Family Lamiaceae
Genus Agastache
Species rugosa
Cultivar Liquorice Blue
Common Name Korean Mint,
Other Common Names Korean Hyssop, Korean Zest, Wrinkled Hyssop.
Hardiness Hardy Perennial
Flowers Spikes of hooded, rose-purple blooms
Natural Flower Time July to September
Foliage Fragrant mid-green oval leaves
Height 75 to 90cm (30 to 36in)
Spread 45cm (18in)
Position Full sun or partial shade.
Soil Well drained soil.
Time to Sow Sow February to March or April-June.
Germination 14 to 28 days at 18 to 20°C (65 to 68°F).

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