Korean Mint

Korean Mint (Agastache rugosa) is an aromatic perennial herb native to East Asia, belonging to the mint family. The entire plant carries a strong scent of anise and mint, with broad, wrinkled leaves and tall spikes of purple-pink flowers reaching 60–100 cm. It is a hardy perennial that tolerates Nordic winters well, provided the soil drains freely. Pollinators are strongly attracted to its nectar-rich blooms, and the dried flowers retain both colour and fragrance.

Growing

Sow seeds indoors 6 weeks before transplanting out. Scatter seeds on the surface or press to just 0.2 cm depth — they are light-dependent germinators, so keep them near the soil surface. Maintain a soil temperature of at least 15 °C for germination; seedlings emerge in 10–30 days. Once nights consistently stay above 5 °C and all frost risk has passed, transplant outdoors into a sunny, well-drained position. Space plants 30 cm apart in rows 30 cm apart.

Care

Water moderately; Korean Mint tolerates short dry spells once established but wilts under prolonged drought. Good drainage is essential — waterlogged soil is the primary threat to winter survival, not cold. Feed with a balanced fertiliser once at transplanting and again when flower spikes begin to form. No staking is normally needed; plants form erect, self-supporting clumps and do not spread by runners. Deadhead spent spikes to prolong the flowering period and prevent excessive self-seeding.

Harvest

Begin harvesting leaves once plants are well established and at least 30 cm tall. Pick young leaves and shoot tips regularly; the plant regrows vigorously after cutting. Harvest flower spikes as they open fully for use in teas or as cut flowers. Dried flower spikes retain their colour and aroma. Continue harvesting until the plant dies back in cold weather.

In the kitchen

Use fresh or dried leaves to flavour teas, Asian-style soups, and stir-fries. The leaves impart a distinctive anise-mint flavour that pairs well with fish, poultry, and rice dishes. Flowers are edible and make an attractive garnish. The dried herb is used in traditional Korean and Chinese medicine teas.

Storing

Store fresh leaves in a sealed bag in the refrigerator for up to 5 days. To dry, tie small bunches and hang upside down in a warm, airy spot until fully crisp, then crumble into an airtight jar away from light; dried leaves keep for up to 12 months. Flowers can be dried in the same way and stored separately.