Raw / fresh
Use edible flowers sparingly as colourful garnishes, salad accents, teas, or infused syrups when the plant is known edible.
Flowers
Agastache growing guide
Upright perennial with anise-scented foliage and long spikes of purple flowers. Exceptional pollinator plant beloved by bees and butterflies. Drought tolerant once established.
10-21 daysGermination
90-120 daysHarvest
45 cmSpacing
0.3 cmSow depth
FullSun
HardyFrost
1 cm/weekWater
6-7.5pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | Jan - Dec |
| Subtropical | Mar - Aug | Mar - Aug | Jan - Dec |
| Mediterranean | Mar - Sep | Mar - Sep | Jan - Dec |
| Temperate | Mar - Sep | Mar - Sep | Jan - Dec |
| Cool | Mar - Aug | Mar - Aug | Jan - Dec |
| Arid | Mar - Sep | Mar - Sep | Jan - Dec |
Cooking and eating ideas
A quick garden-to-table guide for using Agastache after harvest.
Cooked
Use edible blooms in teas, fritters, syrups, baking, or as a garnish after cooking.
Store / preserve
Dry edible petals for tea or decoration where appropriate.
Try: Salad garnish, Tea, Syrup, Edible decoration.
Good companions
Tomato, Cucumber, Brassicas
Avoid near
No avoid list yet.
Growing note
Cut back after first flush of flowers to encourage repeat blooming.
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