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Seed | Agastache
  • Seed | Agastache
Seed | Agastache

Seed | Agastache

$3.99 CAD
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Agastache seeds produce aromatic perennials prized by gardeners for their upright flower spikes and exceptional ability to attract pollinators.
A LITTLE HISTORY

Agastache, also known as giant hyssop or anise mint (Agastache foeniculum), is a herbaceous plant native to North America. Here's a brief history of its origin:

History of Agastache

  • Origins and Distribution: Agastache is a native plant of North America, where it grows wild in prairies, wooded areas, and along streams. It is also cultivated in gardens for its medicinal and culinary uses.
  • Traditional Use: Indigenous peoples of North America used agastache for medicinal purposes. The leaves and flowers were brewed to make herbal teas used to treat digestive upsets, headaches, sore throats, and as a general tonic.
  • Culinary Uses: Agastache leaves have a sweet aroma and an aniseed flavor. They are used to flavor teas, desserts, fruit salads, and sometimes even in savory dishes such as marinades for meat and fish.
  • Ornamental: In addition to its medicinal and culinary uses, agastache is also valued for its colorful and attractive flowers, which attract pollinators such as bees and butterflies to gardens.

Modern Use of Agastache

  • Herbal tea: The dried leaves and flowers are used to prepare soothing and digestive infusions.
  • Culinary: Fresh or dried leaves can be added to various dishes to give them a subtle anise flavor.
  • Essential Oil: Agastache essential oil is sometimes extracted for its aromatic and medicinal properties, although its use requires proper expertise due to its concentration.

In summary, agastache is a versatile plant with a long history of use by the indigenous peoples of North America. Today, it continues to be valued for its culinary, medicinal, and ornamental qualities, making it a valuable plant in gardens and modern cuisine.
PROPERTIES

Agastache (Agastache foeniculum) has several beneficial medicinal properties, supported by research and traditional uses. Here are some of its main medicinal properties:

  • Digestion: Agastache is known for its carminative properties, meaning it helps relieve bloating, gas, and mild digestive upsets. It also aids digestion by stimulating the secretion of digestive enzymes.
  • Anti-inflammatory: Compounds found in agastache, such as flavonoids and essential oils, possess anti-inflammatory properties. This can help reduce inflammation in the body, including inflammation related to the respiratory and digestive tracts.
  • Antimicrobial: Some studies have shown that agastache possesses antimicrobial activities against various types of bacteria and fungi. This may contribute to its effectiveness in treating mild bacterial and fungal infections.
  • Respiratory System: Due to its antispasmodic and expectorant properties, agastache is used to relieve the symptoms of respiratory conditions such as coughs, colds, and sinus congestion.
  • Calming Effect: Agastache has calming effects on the nervous system, making it a traditional remedy for reducing stress, anxiety, and promoting sleep.
  • Antioxidant: The antioxidant compounds found in agastache help neutralize free radicals, thereby reducing oxidative damage to cells and supporting overall health.

Use and Precautions

  • Infusion: To enjoy the medicinal benefits of agastache, prepare an infusion by steeping dried leaves in hot water for about 10 minutes. Drink one cup daily to support digestion or relieve respiratory symptoms.

Precautions: Although agastache is generally considered safe when used according to traditional practices, it is recommended to consult a healthcare professional before use, especially if pregnant, breastfeeding, or if you have pre-existing medical conditions.

In summary, agastache is a versatile medicinal plant long used for its digestive, anti-inflammatory, antimicrobial, and calming properties. Its use can help improve digestive, respiratory, and overall health, while also offering a natural alternative to conventional treatments for some common ailments.
HOW TO COOK?

Culinary Uses of Agastache

  • Infusion: Dried agastache leaves are often used to prepare fragrant infusions. Here's how:

Boil water and remove it from heat.
Add a few dried agastache leaves to hot water.
Let it steep for about 5 to 10 minutes, then strain.
This infusion can be consumed hot or cold and is appreciated for its aniseed taste and soothing properties.

  • Salads and Fresh Dishes: Fresh agastache leaves can be finely chopped and added to salads to impart a slightly aniseed flavor. They can also be used as a garnish for vegetable dishes, seafood, or grilled meat dishes.
  • Syrups and Desserts: Agastache leaves can be used to flavor homemade syrups. Here's how to make agastache syrup:
  • Heat water with sugar in a saucepan, in equal parts.
    Add fresh agastache leaves and simmer gently for about 10 minutes.
    Remove from heat and let steep until completely cool.
    Strain to remove the leaves, then store the syrup in the refrigerator. This syrup can be used to sweeten drinks, desserts, or even to flavor fresh fruit.
  • Marinades and Dressings: Agastache leaves can be chopped and added to marinades for meat or fish, giving them a unique, slightly sweet flavor. They can also be used in salad dressings, replacing or combining with other herbs such as basil or mint.
  • Cookies and Pastries: Agastache leaves can be incorporated into cookie or pastry recipes to add a hint of aniseed flavor. They pair well with sweet flavors like honey or chocolate.

Preparation Tips:

  • Moderate Use: The aroma of agastache is quite strong, so it is recommended to use it sparingly so as not to overpower other flavors in dishes.
  • Harvesting: Pick agastache leaves when they are young for optimal flavor. Older leaves may become slightly bitter.

In short, agastache is a versatile herb that can be used in a variety of cooking methods to bring a unique and refreshing flavor to a variety of dishes. Whether in infusions, salads, syrups, or desserts, it adds an interesting aromatic dimension to traditional recipes.
HOW TO GROW?

It will be necessary:

Cold stratification:
Prepare the seeds: Clean them and, if necessary, soak them for a few hours.

  • Mix: Mix the seeds with a moist substrate (sand or vermiculite).
  • Condition: Put everything in an airtight bag.
  • Refrigerate: Place the bag in the refrigerator for 4 to 12 weeks.
  • Check: Make sure the substrate remains slightly moist.
  • Sow: After the stratification period, sow the seeds in prepared soil.

That's it! It helps the seeds germinate.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Agastache foeniculum; Lamiaceae
  • Sowing: Early March indoors, early April under cover outdoors or sow broadcast on the surface to be cultivated outdoors.
    in spring after the last frosts on the ground in your region or towards the end of August
  • Seeds: 10-15 seeds per pot, final transplanting into an outdoor pot or soil around mid-May
  • Sowing depth: 0.5 cm
  • Germination time: 10-30 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade and cold very well
  • Spacing between plants: 25-30cm
  • Height at maturity: 105-110cm
  • Maturity: 70-80 days | Perennial
  • Seed per envelope: +/- 100
    Our seeds are guaranteed for the year of purchase.

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