Agastache species
Anise hyssop, Agastache foeniculum
Excellent raw, they have a sweet aniseed flavour and are one of our favourite flavourings in salads. They make a delicious addition to the salad bowl and can also be used to flavour cooked foods, especially acid fruits.
The only drawback to the leaves is that they tend to have a drying effect in the mouth and so cannot be eaten in quantity.
A pleasant tasting tea is made from the leaves.
An infusion of the leaves is used in the treatment of colds, fevers, weak heart etc.
When left to go cold, the infusion is used to treat pains in the chest (such as when the lungs are sore from too much coughing).
A poultice of leaves and stems can be used to treat burns.
This plant is very sensitive to slug damage.
Korean mint, Agastache rugosa
The leaves can be used as a tea substitute. A pleasant flavour.
Korean mint is commonly used in Chinese herbalism, where it is considered to be one of the 50 fundamental herbs. Considered to be a "warming" herb, it is used in situations where there is "dampness" within the digestive system, resulting in poor digestion and reduced vitality.
The leaves and stems are antibacterial, antifungal, aromatic, carminative, diaphoretic, febrifuge and stomachic. They are used internally to improve the appetite and strengthen the digestive system, they relieve symptoms such as abdominal bloating, indigestion, nausea and vomiting. They are also used to treat morning sickness.
The leaves are also used in the treatment of chest congestion, diarrhoea and headaches.
An infusion of the leaves is used in the treatment of angina pains.
The plant is used as a folk remedy for cancer, extracts of the plant have shown anticancer activity.
Agastache mexicana
