Korean Mint

The 30 species of robust, aromatic perennials in this genus are native to C and E Asia, N America, and Mexico. Several species are used for flavoring tea, including A. mexicana syn. Cedronella mexicana (Mexican Giant Hyssop, Lemon Licorice Mint), and A. neomexicana (wild licorice mint), and A. urticifolia (giant hyssop, sawtooth mountain mint). Agastache foeniculum (anise hyssop) has a tidy habit and makes a good, long-flowering border plant. It is an especially rich source of nectar, attracting bees during its six-week flowering period, and was widely planted by beekeepers in N America in the 1879s to produce a fine honey with a slight aniseed flavor. Native Americans used anise hyssop as a tea and a sweetener. Agastache rugosa was first noted as a medicinal herb in China c.CE500. Agastache is from the Greek agan, "very much", and stachys, "ear of wheat", which effectively describes the appearance of the flower spikes.

Short-lived, upright perennial, with square stems and pointed leaves, 5-10cm (2-4in) long, which have white, hairy undersides and mint-like aroma. Small purple flowers are produced in spikes to 15cm (6in) long in late summer.

Common Name:	Korean Mint
Other Names:	Wrinkled giant hyssop
Botanical Name:	Agastache rugosa syn. Lophanthus rugosus
Genus:	Agastache
Family:	Lamiaceae
Native Location:	E Asia
Cultivation:	Well drained soil in sun. Agastache foeniculum tolerates poorer soils and drier conditions than A. rugosa. Leaves may be affected by powdery mildew in dry conditions.
Propagation:	By seed sown in spring at 13-18°C (55-64°F); by division in spring; by semi-ripe cutting in summer.
Harvest:	Leaves (A. foeniculum, A. rugosa) are collected in spring and summer, and flowers in summer, for use fresh or dried as a flavoring for teas. Leaves and stems (A. rugosa) are cut before flowering and dried for medicinal use.
Height:	1-1.2m (3-4ft)
:Width	60cm (24in)
Hardiness:	Z7-10
Parts Used:	Leaves, stems (aerial parts are known as huo xiang)
Properties:	An aromatic, anti-bacterial herb that stimulates the digestive system, relaxes spasms, and also helps to lower fever by increasing perspiration.
Medicinal Uses:	Internally, in traditional Chinese medicine, to improve appetite and to relieve dyspepsia, nausea, and vomiting; also for the common cold when characterized by chills. Unsuitable for feverish colds. Interchangeable with Pogostemon cablin (see patchouli).
Culinary Uses:	Fresh or dried leaves provide flavoring for meat dishes and salads, and make a pleasant tea.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp 105-106