Korean mint (Agastache rugosa) is a large perennial plant belonging to the Lamiaceae family. Its homeland is in East Asia (including Korea, Japan, China), but it is also cultivated in many other countries as an ornamental plant or beekeeping benefit.
Korean mint has a bushy, dense shape and can grow to approximately 50-100/120 cm in height, creating stiff, angular stems that tend to branch in the upper part.
They are covered with opposite pairs of large, broadly lanceolate, heart-shaped leaves at the base. They are strongly toothed and have distinct innervation on the lamina. The leaves have a delicate, anise-mint aroma.
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Korean mint blooms in summer (June-August). At the tops of the shoots, numerous, small, lilac-purple, two-lipped flowers with a long tube and long, protruding stamens develop, collected in dense, fluffy, spike-shaped inflorescences. The flowers are extremely melliferous, which is why the plant is valued by beekeepers.
Korean mint is an attractive, easy to grow, long- and abundantly flowering perennial. In a flowerbed, it creates a large, colourful clump with spikes of tubular flowers that attract swarms of insects.
Both the leaves and flowers of Korean mint exude a pleasant scent of anise and mint, which is especially noticeable when crushed or touched.
Leaves, stems, flowers.
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Korean mint is widely used in Chinese herbal medicine and is considered one of the 50 basic herbs. We use the leaves and stems in medicine.
They have antibacterial, antifungal, carminative and diaphoretic properties, improve appetite and strengthen the digestive system, and are used to treat flatulence, nausea, vomiting, indigestion, diarrhea and fever. An infusion of the leaves is used to treat angina. Plant extracts have demonstrated anti-cancer effects.
Korean mint also has a calming and regenerating effect, it is used in respiratory diseases, for inhalations and therapeutic baths.
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In Asian countries, the Korean mint is also used as a culinary spice (fresh or dried).
The aromatic leaves and flowers of Korean mint, scented with mint, anise or lemon, are used in many cuisines around the world. They are added as a seasoning to pancakes, salads, soups and stews.
They can be used either as a fresh herb or dried. Refreshing drinks and aromatic teas are prepared from Korean mint leaves. Attractive Korean mint flowers are used to decorate dishes and cakes, but they can also be frozen in ice cubes added to drinks.
The leaves are aromatic - they smell of anise. When dried, they are used as spices, to flavour preserves or to make tea. Young leaves are eaten raw or cooked. Adding flowers and leaves to whipped cream gives it a creamy, licorice flavour.
In Korea, it is valued as a spice for pancakes and stews, and an excellent tea is also prepared from its leaves.
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Korean mint is not demanding in cultivation. It likes light, permeable, moderately fertile soil with sand. The substrate should be moderately moist.
Older specimens can withstand periodic drought, younger ones require regular watering. Korean mints grow best in warm, sunny or semi-shady locations. The only thing it doesn't like is wet and heavy soil, where it fades away quickly, and shade, because then it blooms poorly.
Soil that is too rich in nutrients and constantly moist is not good for Korean mints, as are shady places. In such conditions, the plants will bloom less, lose their nice shape and may fall. It is worth spreading mulch around the plants to protect the ground from weeds and retain moisture in the soil.
Not all varieties of Korean mint are sufficiently frost-resistant, some require winter covering (with bark or cloth). Good drainage is very important because these plants do not tolerate areas with stagnant water, especially in winter. The drier the location, the better they will survive the cold months.
Although Korean mints are quite resistant to diseases and pests, they may be threatened by fungal diseases in too humid places.
The Korean mint is not a very durable perennial and loses its nice shape after 3-4 years of cultivation, so it requires systematic rejuvenation.
Cutting off spent flower heads will make the plant bloom longer and more abundantly. They should also be cut out if we do not want the Korean mint to spread itself.
To make room for new shoots, old shoots should be cut low in early spring, before the vegetation begins. Such pruning can also be done in late autumn. However, if we choose the autumn date, we will lose the tall, dried inflorescences that decorate the garden in winter.
Korean mint reproduces by root runners and sowing seeds. The seeds should be placed in a mixture of peat and compost. After about 10 days they should start to sprout.
However, we must remember to moisten it regularly and at the appropriate temperature, i.e. 15-21 C degrees. Before we move them to the ground permanently, we must wait until the plant grows, hardens and has at least a few leaves. It is best to transplant the seedlings into the ground in early autumn or late spring. Korean mint seeds are small and dark brown in color.
The Korean mints look beautiful when planted in larger, colourful groups on flower beds in naturalistic, English or rural gardens. They will also work well in flower meadows. Planted near a place of relaxation, they will enrich it with a beautiful scent.
Korean mints can be placed in vases, created dry compositions and planted in containers on terraces. The dried inflorescences of the Korean mints decorate the garden also in winter.
Korean mint contains a lot of essential oils.
