What is the common name for Agastache?
Agastache foeniculum, commonly known as anise hyssop, is an upright, clump-forming perennial of the mint family that is native to parts of the upper Midwest and Great Plains (Wisconsin to Ontario west to British Columbia and south to Colorado). There are two types of hyssop plant used to make tea: Hyssop officinalis and Agastache foeniculum, also known by the common name anise hyssop.
Can Agastache be eaten?
Agastache hybrida ‘Arcado Pink’ This Fleuroselect Novelty Award Winner is both vibrant in colour and stamina. The aromatic leaves are edible, young growth can be sprinkled in salads, used to decorate cakes, to make a tea or floated in drinks. Agastache added to your Pimms lifts it to a higher sphere altogether. The most popular Agastache is anise hyssop (Agastache foeniculum). The true species has purple flowers. It stands 3 feet tall with an upright growth habit and spiky flowers. The purple, fuzzy flowers and leaves have a mint and licorice scent and flavor making them favorites for teas.
What is the blue fortune Agastache plant?
The award winning ‘Blue Fortune’ is a tremendously long bloomer that produces lavender blue, bottlebrush-like flowers on strong, upright stems from midsummer to early fall. It is useful for adding a spot of color to the garden late in the season when many other plants are finished. The Himalayan blue poppy (Meconopsis betonicifolia) is one of the rarest and most fascinating flowers in the plant world. Its intense sky-blue color makes it unique, as pure blue is very rare in nature.
Is Agastache Blue Fortune hardy?
Hardy to -10 degrees and more. The foliage dies back in autumn and grows again in spring. Cut the top growth back before new shoots emerge. Needs a good well-drained soil. It grows best in USDA Hardiness Zones 3-8. Plants reach maturity at about 90 days.