Agastache Seeds: Anise Hyssop Varieties with Aromatic Flower Spikes

The genus Agastache includes various species and varieties with very different scent and flavour profiles. Particularly well known is anise hyssop (Agastache foeniculum) with its sweet, aniseed-like aroma. Other species such as Agastache rugosa, also known as Korean mint, as well as Agastache mexicana or colourful hybrids, tend to bring minty, citrusy, herbal or fruity notes.

Culinarily, agastache is more interesting than many people expect. Young leaves and tender shoot tips are suitable for tea, herbal blends, salads, cold drinks, desserts, jellies and light savoury dishes. The flowers are also edible and add delicate aromatic colour accents as a garnish for summer salads, fruit, vegetable platters or cold starters.

In the garden, agastache shows its second strength: the long, upright flower spikes. They usually appear in summer and can bring colour and structure to beds well into autumn. Depending on the species, agastache flowers in blue, violet, purplish pink, orange or other warm tones. At the same time, they attract many bees, butterflies and other pollinators.

Agastache species are particularly well suited to gardens where usefulness and beauty are meant to come together. They look just as harmonious in the herb bed as in perennial borders, wildlife gardens or sunny plantings with a Mediterranean character. Some agastache plants are perennial, others rather short-lived or only partly hardy, but in suitable locations they may also self-seed.

• Aromatic agastache varieties with notes ranging from aniseed and liquorice to mint, citrus and bergamot
• Edible leaves and flowers for tea, salads, desserts, drinks and refined herbal cuisine
• Long-flowering members of the mint family with high value for bees and butterflies

With agastache seeds, you can grow fragrant herbs that combine flavour, abundant flowering and ecological value in a particularly beautiful way.