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Also known as Anise Hysop, this wonderfully perennial herb can grow in full sun through to part shade. Drought tolerant and producing trumpets of gorgeous peachy flowers in summer, it is a little known edible to boot! Both the petals and leaves can be eaten and lend a strong aromatic flavour to cakes, cooking or salads and the flowers look fab in a cocktail. What’s not to like about this one?
Perennial.
Average 100 seeds.
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Sow seeds indoors 0.5cm deep, in pots or trays of peat free compost and lightly cover the seeds with a sprinkling of compost , and keep at a temperature of 15-20°C. Germination takes 2 – 3 weeks. Can be sown in Autumn to overwinter in the greenhouse or coldframe.
Water regularly until plants are fully established. Deadhead faded Agastache flowers to encourage more blooms to be produced. Harvest lots of foliage regularly to encourage new tender growth and prevent the plant from growing too woody. Final height around 30cm
Sowing Months: February – May & August – September
Harvest Months: July – October
Position: Full sun to partial shade
Orange
February, March, April, May, August, September
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