Agastache foeniculum

Anise Hyssop (Agastache) - microgreens seeds

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    A slow, fragrant herb with a sweet anise scent: sow about 4 g of seed per 25 × 50 cm tray in the light, and cut 26–30 days after sowing.

    Sow on the surface and don't cover the seed: it needs light to germinate, so this crop has no blackout.
    Plan for a long crop: the seed is slow to come up, and you cut 26–30 days after sowing.
    Start with 4 g per 25 × 50 cm tray (3–5 g), or about 0.32 g on a 10 × 10 cm pot. This rate is provisional, calculated from the recommended seed spacing.
    Sweet anise and liquorice with a hint of mint. Try it on peaches and strawberries, with soft cheese or salmon, and in cold drinks.
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    Details

    A slow, fragrant herb with a sweet anise scent: sow about 4 g of seed per 25 × 50 cm tray in the light, and cut 26–30 days after sowing.

    Sow on the surface and don't cover the seed: it needs light to germinate, so this crop has no blackout.
    Plan for a long crop: the seed is slow to come up, and you cut 26–30 days after sowing.
    Start with 4 g per 25 × 50 cm tray (3–5 g), or about 0.32 g on a 10 × 10 cm pot. This rate is provisional, calculated from the recommended seed spacing.
    Sweet anise and liquorice with a hint of mint. Try it on peaches and strawberries, with soft cheese or salmon, and in cold drinks.
    SPECIFICATION

    Seed

    Common name Anise hyssop microgreens (blue giant hyssop)
    Botanical name Agastache foeniculum
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 3,000

    Growing

    Difficulty Intermediate: very fine seed and slow germination
    Growing medium Potting soil or coco coir, with a fine, level surface
    Sowing rate 4 g per 25 × 50 cm (1020) tray, range 3–5 g; about 0.32 g per 10 × 10 cm. Provisional rate, calculated from seed spacing and not yet tray-tested
    Soaking Not needed: sow dry on the surface
    Blackout None: the seed needs light to germinate. Keep a clear lid on until the seedlings appear
    Temperature approx. 24 °C until the seedlings are up, then 18–24 °C
    Harvest 26–30 days after sowing

    Taste and colour

    Flavour Sweet anise and liquorice with a hint of mint
    Colour Pale green stems and small green leaves
    ABOUT

    Anise hyssop, Agastache foeniculum, is a perennial of the mint family from the prairies of North America. It is neither anise nor hyssop: the name describes its sweet anise scent, and foeniculum is Latin for fennel.

    In the garden it grows into a tall plant with spikes of blue-purple flowers that are popular with bees. In the tray you grow only the first small leaves, which already carry the sweet scent.

    It is a slow crop that needs a little care. The seed is very fine, about 3,000 to the gram, and slow to germinate, so keep the surface moist under a clear lid. Expect to cut 26–30 days after sowing.

    IN THE KITCHEN

    Use anise hyssop where you would use tarragon or fennel fronds. It goes well with peaches, strawberries and melon, with fresh cheese, salmon and roast carrots, and in iced tea or lemonade. Add it raw, at the end. Store the cut greens dry, in a lidded container in the fridge, and eat them within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with moist potting soil or coco coir and smooth the surface flat and level.
    2 Sprinkle 4 g of dry seed (3–5 g) thinly and evenly over the surface; you don't need to soak it. Press it in gently with a flat board, but don't cover it: the seed needs light to germinate.
    3 Put a clear lid or dome over the tray and keep it in a bright place until the seedlings appear. Mist the surface whenever it starts to dry.
    4 Once the seedlings are up, take the lid off and move the tray to a grow light or a bright window. From now on water from below and keep the air moving to prevent mould.
    5 Cut 26–30 days after sowing, just above the soil, with a sharp knife or scissors.

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