Agastache Serpentine

The 'Agastache 'Serpentine' is a recent variety that is truly imposing, distinguished by its tall stature and floribundity. Both a honey plant, aromatic and ornamental perennial, it has a very upright, dense and bushy habit and a very bushy silhouette. This variety produces tall, slightly twisted spikes throughout the summer, with tightly packed small flowers in bright lavender blue. A fragrant, spectacular, unusual and endearing plant, which is sure to arouse the curiosity of the gardener who grows it, as well as that of their neighbours!

The Agastache 'Serpentine' is a very recent Dutch horticultural hybrid belonging to the mint family. This herbaceous perennial, relatively hardy in well-drained soil, forms a large upright clump, 1.2 to 1.5 metres (4 to 5 feet) tall (sometimes 1.8 metres (6 feet) under optimal conditions) and 90 cm (35in) wide. It forms a large bushy shrub and produces elongated, triangular-shaped leaves, 8 cm (3in) long, with toothed edges, dark green, which grow along the length of the angular flowering stems. When crushed, they give off a pleasant anise fragrance. The flowering period extends from June to September, without interruption, in the form of upright and twisted inflorescences, in thin and dense spikes. Each small lavender-blue tubular flower is surrounded by violet bracts. This particularly nectar-rich flowering attracts a large number of bees and butterflies.

The Agastache 'Serpentine' is grown in sheltered and sunny borders with a slightly wild look, but also in pots on the terrace. In hot regions, it should never be without water during flowering. In cooler regions, the soil should be particularly healthy and well-drained. It is a trouble-free perennial where it is happy, providing height and consistency to borders composed of grasses (stipas, eragrostis, pennisetums), herbaceous salvias, large daisies, viper's bugloss (Echium vulgare), phacelia, sainfoin, goldenrod, and asters. It also pairs very well with shrub cinquefoils in yellow or orange, for example. In the vegetable garden, it can be planted alongside thyme, savory, chervil, or basil. Dried flowers can be well-preserved in bouquets. The leaves are traditionally used in cooking as a substitute for anise, or in herbal teas after drying.

The highly fragrant flowers and leaves of Agastache are edible and delicious in salads or fish dishes.