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Korean Hyssop (Agastache Rugosa Seoul) 20 seeds (#1345)

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Korean Hyssop (Agastache Rugosa Seoul) 20 seeds (#1345)


An aromatic, erect, herbaceous perennial native to Korea, China and Japan, this member of the mint family bears spikes of pinkish purple flowers above glossy, purple-tinged, anise-scented leaves from midsummer to early autumn.
This low-maintenance, drought-tolerant plant likes well drained soil and full sun. It is an excellent choice for sunny mixed borders and hummingbird gardens and does well in containers.
Info source: http://learn2grow.com/plants/agastache-rugosa/

Genus - Agastache
Species - Rugosa
Variety - Seoul
Common name - Korean Hyssop
Pre-Treatment - Not-required
Plant type - Perennial herb
Hardiness zones - 5 - 11
Exposure - Full Sun
Height - 0,60 - 0,90 m
Spread - 0,45 - 0,60 m
Growth rate - Fast
Leaf / Flower color - Green / --
Soil PH - Neutral
Soil type - Loam, well drained
Water requirements - Average Water, drought tolerant
Landscape uses - Container, Cutflower, Herb/Vegetable, Mixed Border, Wildflower

GERMINATION INSTRUCTIONS
1. Plant hyssop seeds in early spring inside (from March to June). Fill small planting containers or a planting tray with commercial potting soil and spread the hyssop seeds on the top of the soil. The seeds are tiny, so cover them with no more than 3-4 mm of potting soil.
2. Put the planting containers in plastic bags, with the tops of the bags left open. If you're planted the seeds in a planting tray, cover the tray with a sheet of clear plastic.
3. Place the planting containers in a warm place but out of direct sunlight. When the seedlings emerge in about a week, remove the plastic and put the seedlings in a sunny window until the seedlings can be moved outdoors in the spring, after the last frost of the season.
4. Choose a sunny, well-drained spot in a herb garden or flower bed and prepare the soil for planting.
5. Plant the seedlings and water them lightly. Keep the soil moist throughout the growing season. Otherwise, the plants won't continue blooming into autumn.
6. Harvest the leaves as needed for tea or for use in the kitchen. To dry the plant, cut them near the ground and hang the plants upside down in a warm, well-ventilated place. Once the plants are dry, strip the leaves from the leaves and store them in an airtight container.
Info source: eHow.com

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