Agastache Arcado Pink Seeds

Agastache hybrid Arcado Pink covers itself in the summer with lovely spikes laden with tiny, melliferous flowers of a soft and bright pink-purple hue, above a scented foliage. The combination of a free-flowering nature and a vigorous, compact growth habit makes this plant very decorative planted in large clumps. Agastaches are perfect for more wild areas of the garden or as a condiment. Plant them in full sun in a fertile, moist, free-draining soil. Sow them in spring and they will flower from summer to autumn!

Agastache Arcado Pink is a plant from the family of Lamiaceae derived from the cross breeding of several more or less hardy and more or less perennial wild species that are often grown as annuals in our climates. In nature as well as in the garden, agastache cross-pollinates easily with other species and self-seeds abundantly. The plant becomes adult in the matter of a couple months. 40 cm tall and 30 cm wide, ‘Arcado Pink’ appears as a clump of foliated stems with an erect, dense and well branched growth habit. Its angular stems are garnished with leaves of a dark grey-green hue on the upper side and a lighter coloured on the lower side. Triangular and elongated in shape, they present coarsely toothed margins and measure approximately 6 to 8 cm long and are pubescent. They give off a fragrance that recalls that of mint and anise. Agastache Aracado Pink is mainly grown for the beauty of its long floral spikes that appear all summer long, from July to October. The small tubular, bilabiate flowers are grouped in thin and very dense terminal pink-purple spikes that are tightly enclosed in bracts of a slightly darker pink hue.

Agastache ‘Arcado Pink’ is a very vigorous plant that is easy to sow and grow in any well-prepared, good quality garden soil. It withstands mild frosts at temperatures as low as -7 °C. It is best placed in wild or cottage style flowerbeds with catnips and cosmos for example because it is a good melliferous and nectariferous plant. In the vegetable garden, it goes well with thyme, savory, chervil, fennel or basil. Its dried flowers keep well in bouquets. The leaves are traditionally used in the kitchen as a substitute for mint or in herbal teas after having been dried.