Hardy perennial aromatic herb from the meadows and streambeds of East Asia. Tall, upright stems with bluish purple flower spikes make this an excellent cut flower. The toothed leaves taste like spearmint and licorice and help with digestion when taken as a tea. When mixed with patchouli, it makes a perfume as well as a Chinese medicine known as Huo-xiang. Known as baechohyang or banga in South Korea, this plant is added fresh to stews or in pancakes.
Seeds per pack: 200
Planting / harvesting notes
Sow seeds on the surface of moist potting soil and keep it evenly moist, cool, and in the sunlight until germination. Start indoors, and later transplant in full sun 12" apart.
Seed keeping notes
Allow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.