Korean Mint is an aromatic perennial herb in the mint family with eye-catching purple-blue flower spikes and a licorice taste, native to East Asia. It is commonly used in Chinese herbalism and in East Asian cuisines. The leaves of Korean Mint have a bold, slightly peppery flavor that adds an exciting twist to dishes like stir-fries, teas, and salads.With its vibrant green leaves and minty, spicy aroma, this perennial herb thrives in a variety of climates and tolerating a wide range of conditions. It’s incredibly versatile, acting as both a fresh herb and a flavorful addition to dried spice blends. Beyond its culinary uses, Korean Mint has natural repelling qualities, acting as an organic bug deterrent to keep your garden healthy and thriving. As a perennial, it will come back year after year, offering long-lasting flavor and beauty with minimal effort.

Also Known As: Korean Hyssop, Blue Licorice Mint, Purple Giant Hyssop, Agastache Rugosa, Korean Licorice Mint, Wrinkled Giant Hyssop, Huo Xiang, Indian Mint, Chinese Patchouli, Korean Herbal Mint.

Plant Name:	Mint, Korean
Latin Name:	Agastache rugosa
Days to Germinate:	14-21
Days to Harvest:	60
Plant Height:	2 - 4 Feet
Spread:	1 - 3 Feet
Bloom Diameter:	1 - 2 Inches
Growth Habit:	Bush
USDA Zones:	4-10
Lifespan:	Annual, Perennial 4-10
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Starting Indoors: For earlier blooms, you may optionally cold-stratify Korean Mint seeds for at least 30 days then start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 65F. Harden off then transplant seedlings outdoors in a sunny location when temperatures are consistently above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant after the first hard frost in early Spring to cold-stratify seeds. Plants will germinate in late Spring when the soil warms to at least 60F. Fall planting is not recommended unless planting outdoors in environments with mild, frost-free winters, or planting indoors with supplemental grow lights. For blooms in late Spring of the following year, sow outdoors after the first hard frost in Fall to cold-stratify seeds.

To plant, make holes 1/8 inch deep and spaced 12-18 inches apart down the rows of raised beds. Plant 2-3 seeds per hole, then cover thinly with soil. In small plots, seeds may be scattered and gently watered in. Once seedlings emerge, plants can be separated and spaced 12-18 inches apart to allow room for mature plants to spread and prevent overcrowding. Water after planting.

Planting Depth:	1/8 inch
Within-Row Spacing:	12-18 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Mint does not require frequent fertilization. If leaves are smaller than expected, you may optionally apply a light dressing of a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Harvest Korean Mint when the plant is in full bloom and the leaves have developed their full flavor, which typically occurs in late summer to early fall. For optimal flavor and aroma, harvest the leaves in the morning after the dew has dried but before the heat of the day, as this is when essential oils are most concentrated. Use clean, sharp scissors or pruning shears to snip off the top 4-6 inches of the plant, which contains the most fragrant leaves. If you’re harvesting for drying, cut whole stems and hang them upside down in a cool, dry, and well-ventilated area. You can also harvest the leaves individually and dry them in a dehydrator. Harvest regularly to encourage new growth and keep the plant producing leaves throughout the growing season.