Mint Korean

Korean Mint (Agastache rugosa) is a real all-rounder in the garden. With tall spikes of gorgeous blue flowers, it’s tempting to grow it just for the looks — and you wouldn’t be the only one to keep it in a vase! But the bees and butterflies might have something to say about that, as they absolutely love it too.

Beyond the blooms, this herb brings a lot to the table — literally. The smaller leaves add a fresh, minty lift to salads, while the larger ones are great for flavouring meats, sauces, or even brewing into a soothing tea.

It’s a short-lived perennial and can stay semi-evergreen in milder spots. Expect it to reach around 60–80cm tall, and if you're lucky, you’ll get those lovely flowers in its very first year.

Plant some Korean Mint and bring beauty, flavour, and pollinators to your garden — all in one go!

🌱 Seasonal Growing Guide

SOW:

• Best started indoors February–April.
• Sow on moist, free-draining seed compost – press seeds lightly into the surface (do not cover).
• Cover tray with clear plastic to maintain humidity.
• Keep at 18–20°C. Germination is irregular: 14–90 days.
• Once seedlings appear, ventilate to prevent damping off.
• Water from the base only.
• When big enough, transplant to 8cm pots.
• Harden off and plant out after last frost with 30cm spacing.

GROW:

• Prefers full sun and free-draining soil (add gravel if needed).
• Water every 1–2 weeks in dry weather.
• May need staking on windy plots.
• Cut back spent flowers to prolong flowering.
• It’s a short-lived perennial that might drop a few seeds that you can collect.

ENJOY: 

• The young leaves are fresh and minty — great chopped into salads.
• Mature leaves are ideal for flavouring meats, sauces, spicy dishes, fish stews, and herbal tea.
• From July, the tall blue flower spikes won’t just please you - they’ll be buzzing with bees and butterflies all summer long.