Agastache ‘Lavender Hyssop’

Description

Agastache foeniculum is a popular perennial & edible flower which is very aromatic. Foliage emits a potent lemony fragrance, plus lavender blue flower spikes that pollinators love! Blooms midsummer to fall first year from seed. Leaves & flowers can be used fresh or dried to flavour drinks, salads, soups, pasta, desserts. Although the leaf scent has been described as anise, the chemical anethole, associated with anise or licorice, is not found in high amounts in the plant. Leaves have a scent more akin to basil or French tarragon & can be used to make jellies or crumbled in salads & potpourris. The seeds can be added to cookies or muffins. Flower spikes can be an attractive addition to fresh cut or dried arrangements.

aka giant hyssop, blue giant hyssop, fennel giant hyssop, and fragrant giant hyssop. Despite these names, anise hyssop is neither anise (Pimpinella anisum) nor hyssop (Hyssopus officinalis). Like hyssop, it is a member of the mint family (Lamiaceae) The plant has the square stems characteristic of mint family plants- a beautiful non-invasive mint.

Deadheading can bring additional blooms. An excellent addition to containers.Licorice Mint has been used medicinally for generations. It also happens to be one of the key suppliers of nectar to Skippers and other butterflies and is highly attractive to bees.

When to Cut: 1/3-1/2 florets opened

Transplant (recommended): press seeds into the soil mix, needs light to germinate, place seedlings 6-12″ apart in rows 24-36″ apart. DAYS TO GERMINATION: 7-16 days. HEIGHT: 24-36″,Days To Maturity 75 – 80