Agastache Seeds – Korean Mint – Heirloom
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Other Common Names: Blue licorice, purple giant hyssop, Indian mint, wrinkled giant hyssop, huo xiang, Chinese patchouli, and Korean hyssop.
How to Grow Korean Mint Agastache
Sow the seeds in late spring after the last frost in a sunny location. The seeds need light to germinate. Press the seeds lightly into the soil and gently soak them with water. The herb’s aroma is less intense when grown in the shade. Keep the soil evenly moist and the area weed-free. Korean Mint grows well in containers for effortless access. Agastache can be grown beautifully in ornamental flower beds or edible gardens.
Once the plants are almost established, allow the soil to dry between waterings. Doing this avoids water-related diseases and strengthens the root systems. Remove the spent flowers promptly to encourage more blooms.
Harvesting Korean Mint Agastache
The only part of the plant typically harvested is the foliage. Gently snip off individual leaves or an entire branch occasionally. If a continuous supply is desired, do not harvest more than 1/3rd of the plant’s size at any one time. Allow the plant to recover between harvests.
Culinary Tips
In southern Korean cuisine, Korean mint is used in chueo tang, maeun tang, and buchimgae (Korean pancakes). Make a delicious tea to benefit digestion or add it to baked goods that traditionally include anise. It even works well in salad mixtures by adding another dimension of flavor.
Tips From Our Gardeners
“Korean mint is an all-star. It looks stunning in many garden styles, attracts local pollinators, is low maintenance, and edible. It even flowers a bit later than most other plants extending my show of color into the fall!”
