Also called agastache fennel or anise hyssop , this perennial native to North America is a beautiful ornamental and honey-producing herb , very hardy and undemanding. Its bright blue flowers exude a powerful anise scent. Used as an aromatic and condiment in North American and Asian cuisines, the flowers decorate dishes and the leaves are used in infusions or in cooking, as a substitute for anise , to flavor raw vegetables , salads , fish , drinks or cakes .

Sowing

In March , under cover, at 20°C . Rapid germination in 1 to 2 weeks , keep the substrate moist but not soggy. As the seeds are very fine, sow on the surface and press lightly. In open ground from the end of April.

Culture

Then place your plants at a cooler temperature once they have sprouted. Pinch the plants once to create a more compact plant .

Planting

All types of well-drained soils , sunny or partially shaded . Allow 50 cm between plants.

Bloom

July to October , from the first year. Reseeds spontaneously.

Well established, agastache resists moderate frosts . Protect from slugs .