Common Name: Korean Mint

General Information

Agastache rugosa is an erect, herbaceous perennial plant forming a clump of branched stems 50 - 150cm tall from a slowly-spreading rhizomatous rootstock266]. The stems become more or less wody at their base[].
The plant is harvested from the wild for local use as a food, medicine and source of an essential oil. A popular medicinal herb in China, where it is cultivated for its medicinal uses and is also sold in local markets. The plant is also sometimes grown in ornamental gardens.

Known Hazards

None known

Botanical References

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Range

E. Asia - Russian Far East (Khabarovsk, Primorye), northern China, Japan, Korea, Taiwan

Habitat

Grassy places in mountains, especially by streams, and in valleys all over Japan[]. Sunny, more or less stony meadows from the lowlands to elevations of 1,500 metres[].

Properties

Edibility Rating
Medicinal Rating
Habit	Perennial
Height	1.00 m
Pollinators	Bees, Butterflies
Self-fertile	Yes
Cultivation Status	Cultivated, Ornamental, Wild

Cultivation Details

Succeeding in the warmer areas of the temperate zone, this species is known to tolerate temperatures down to between -5 and -10°c[].
Prefers a sunny sheltered position and a well-drained soil[]. An easily grownplant, succeeding in most medium, well-drained soils in full sun to part shade, though it is best in full sun. Plants perform poorly and may not survive the winter in unamended clay soils[]. Plants are drought and heat tolerant once established[].
The flowers are very attractive to bees[].
Plants will often self-sow in the garden[].

Edible Uses

Young leaves - raw or cooked[]. A strong anise-like fragrance, they are normally used as a flavouring[] or as an addition to the salad bowl[]. We find them a bit coarse and too strong for use as a salad[].
The leaves can be used as a tea substitute[]. A pleasant flavour[].

The seed is possibly edible[]. No further details. The seed certainly should not be poisonous, but it is very small and its use would be very fiddly[].

Medicinal

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[].

Other Uses

An essential oil is obtained from the plant[]. A strong, pleasant, peppermint scent[].

Propagation

Seed - sow spring in a greenhouse and only just cover the seed. The seed usually germinates in 1 - 3 months at 13°c[]. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for their first year. Plant out in late spring or early summer[].
Division in spring. Fairly simple, if large divisions are used it is possible to plant them straight out into their permanent positions.
Basal cuttings of young shoots in spring[]. Harvest the young shoots when they are about 10 - 15cm tall and pot them up in a lightly shaded position in a greenhouse. They should root within 3 weeks and can be planted out in the summer or following spring.