Sow: February to May

Flowers: June to October

Where:  In a sunny spot. Large containers, cottage garden, wildlife garden, herb garden, vegetable patch, borders and flower beds.

How many seeds?  0.04g (average 100 seeds)

Also known as: Agastache rugosa, Wrinkled Giant Hyssop, Korean Hyssop, Purple Giant Hyssop, Korean Mint, Blue Liquorice, Huo xiang, Indian Mint, Patchouli Herb

Giant Hyssop

Giant hyssop is a perennial but is most often grown as a half-hardy annual. It has edible leaves and flowers which taste like a combination of mint and aniseed, with the leaves generally being sweeter tasting than the leaves. The most common use of both the leaves and flowers is to make a floral tea. Giant hyssop may also be used to make flavoured sugars, butters, oils and vinegars as well as being used in a wide variety of dishes including salads, pasta dishes, with vegetables and with fruit.

Presentation Pack includes:-
Hyssop Seed
Growing & Harvesting Hyssop Flower Instructions
Hyssop Flower Eating Guide
Hyssop FlowerRecipe Leaflet
Edible Flower Recipe Cards incl:
How to edible flower oils and vinegars
How to make floral ice bowls and cubes
Plant Label

Refill Packs include:-Flower Seeds only

£2.95 – £4.95

SKU: AR-01 Category: Tags: , , , ,

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Product Description

Giant hyssop

Giant hyssop is a perennial edible but is most often grown as a half-hardy annual. It has edible leaves and flowers which taste like a combination of mint and aniseed, with the leaves generally being sweeter tasting than the leaves. The most common use of both the leaves and flowers is to make a floral tea. Giant hyssop may also be used to make flavoured sugars, butters, oils and vinegars as well as being used in a wide variety of dishes including salads, pasta dishes, with vegetables and with fruit.Giant hyssop is a perennial but is most often grown as a half-hardy annual. It has edible leaves and flowers which taste like a combination of mint and aniseed, with the leaves generally being sweeter tasting than the leaves. The most common use of both the leaves and flowers is to make a floral tea. Giant hyssop may also be used to make flavoured sugars, butters, oils and vinegars as well as being used in a wide variety of dishes including salads, pasta dishes, with vegetables and with fruit.

Also known as: Agastache rugosa, Wrinkled Giant Hyssop, Korean Hyssop, Purple Giant Hyssop, Korean Mint, Blue Liquorice, Huo xiang, Indian Mint, Patchouli Herbflowers

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