Agastache


Agastache. canariensis	Agastache. anisata

Agastache are grown for their long-lasting loose spikes of small tubular flowers, which can be up to 12in (30cm) long, and borne from mid-summer until autumn.

These are erect bushy plants, with lance-shaped to oval, toothed, aromatic foliage.

Agastache. barberi "Tutti-Frutti" has pinkish-red flowers, and strongly aromatic leaves.

Agastache can be grown as annuals where the winters are harsh.

Varieties: -


Agastache. anisata © Thompson & Morgan

Agastache. aurantiacaas © Thompson & Morgan

Agastache. barberi

Agastache. cana © Thompson & Morgan

Agastache. canariensis © Thompson & Morgan

Agastache. mexicana	Syn: Brittonastrum mexicanum & Cedronella. mexicana Form: Upright perennial having aromatic leaves. Height: 3ft (1m) Spread: 1ft (30cm) Foliage: The mid-green leaves are oval, toothed, and pointed Flowers: During the summer producing whorls of tubular flowers in shades of pink through to crimson.

Agastache. schrophularifolia © Thompson & Morgan

Cultivation: -

Grow Agastache in fertile, well-drained soil in full sun.

In mild winter areas the more tender Agastache will survive the cold conditions if they are planted in a sheltered site. In cold winter areas over-winter young plants in frost-free conditions.

Propagation: -

Take semi-ripe cuttings during late summer; or

Sow seed in early spring.

Fully to Half Hardy

Pests & Diseases: -

Powdery Mildew can be a problem on the leaves during hot dry summers. Keep plants well watered and avoid splashing the leaves.