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    Anise Hyssop (Agastache) - microgreens seeds

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    43,00 zł
    43,00 zł
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      The chef's secret weapon: grow aromatic anise-mint microgreens in under three weeks.

      Intermediate difficulty — tiny seeds reward patience with lush, fragrant cotyledons; ideal for grow-light setups or bright windowsills
      Ready to harvest in 14–25 days from sowing; no soaking required — just broadcast and wait for that first sweet scent to appear
      Rich in vitamins A, C and K, iron, calcium and potassium, plus high-antioxidant rosmarinic acid and a suite of flavonoids including luteolin and apigenin
      Unmistakable licorice-mint flavour elevates raw salads, fish dishes, desserts, herbal cocktails and even ice cream garnishes
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      Details

      The chef's secret weapon: grow aromatic anise-mint microgreens in under three weeks.

      Intermediate difficulty — tiny seeds reward patience with lush, fragrant cotyledons; ideal for grow-light setups or bright windowsills
      Ready to harvest in 14–25 days from sowing; no soaking required — just broadcast and wait for that first sweet scent to appear
      Rich in vitamins A, C and K, iron, calcium and potassium, plus high-antioxidant rosmarinic acid and a suite of flavonoids including luteolin and apigenin
      Unmistakable licorice-mint flavour elevates raw salads, fish dishes, desserts, herbal cocktails and even ice cream garnishes
      FULL SPECIFICATION TABLE

      General Specification

      Common Name Anise Hyssop, Licorice Mint, Blue Giant Hyssop, Lavender Hyssop
      Botanical Name Agastache foeniculum (Pursh) Kuntze
      Seed Type Open-pollinated, non-mucilaginous herb seed; very fine and light
      Stem/Leaf Color Pale green stems, sometimes faintly purple-tinged; cotyledons vivid light green with slightly serrated edges
      Flavor & Texture Sweet licorice-mint with anise undertones; delicate, tender cotyledons with a feathery, crisp texture
      Seed Count per 10g Approximately 30,000 seeds per 10 g (based on ~1,367,900 seeds/lb, Johnny's Selected Seeds)

      Cultivation Data

      Difficulty Intermediate — very fine seeds require careful surface sowing and good humidity management; susceptible to damping off
      Preferred Medium Fine-textured potting mix, coco coir, or soilless germination medium; well-draining and sterile
      Seeding Density (1020 tray) 5–8 g per 1020 tray (25×50 cm) — seeds are extremely fine; broadcast in a single sparse layer
      Seeding Density (10x10 cm) 0.4–0.65 g per 10×10 cm
      Expected Yield Low-to-moderate — approximately 30–60 g fresh weight per 25×50 cm tray; yield varies with growing conditions and harvest timing
      Soaking None — seeds are too small to soak; direct surface sow only
      Blackout Days Minimal to none (seeds require light to germinate); use a clear humidity dome for days 1–5 instead of opaque blackout cover
      Watering, pH & Temp Bottom water preferred; water pH 6.0–6.5; germination temperature 22–24 °C, growing temperature 18–24 °C
      Sprouting Time 5–7 days to visible germination
      Harvest Time 14–25 days from sowing, depending on conditions and desired size; harvest at cotyledon stage or when first true leaves emerge

      Health & Nutrition

      Vitamins Vitamins A, C and K; B-vitamins including thiamin, riboflavin and niacin; beta-carotene
      Minerals Iron, calcium, potassium, magnesium
      Notable Compounds Rosmarinic acid (high concentration); flavonoids — luteolin, apigenin, myricetin; essential oil dominated by methyl chavicol (estragole, 82–95%); limonene; β-caryophyllene; triterpenes including ursolic acid and oleanolic acid; caffeic acid; tilianin; acacetin
      Health Benefits Strong antioxidant activity (DPPH radical scavenging); traditional use for digestive support, respiratory health and immune function; anti-inflammatory properties supported by early research; antimicrobial activity of essential oil demonstrated against Staphylococcus aureus and Candida albicans; bioactive compounds associated with longevity and stress resistance in model organisms
      ABOUT

      Anise Hyssop microgreens are one of the most distinctive aromatics you can grow indoors — the moment the tray comes out of blackout, a warm wave of sweet licorice and fresh mint fills the room. The cotyledons emerge light green with the faintest blush of purple along the stems, and the flavour is elegantly complex: think star anise and spearmint in one delicate bite. Chefs prize them for exactly this duality — a pinch scattered over pan-seared salmon, a scoop of vanilla ice cream, or a craft gin cocktail turns any plate into something memorable. With seeds available year-round and a short crop cycle of under three weeks, there is no reason to wait.

      GROWING INSTRUCTIONS
      1 Fill your tray with 2–3 cm of damp potting mix or coco coir and smooth the surface level — a flat bed ensures even germination and uniform stem height at harvest.
      2 Broadcast the tiny seeds evenly across the surface, aiming for a single sparse layer (roughly 3 mm apart). Because Agastache seeds need light to trigger germination, do NOT bury them — press them in gently with a flat card or your palm so they make good contact with the moist medium.
      3 Cover the tray with a clear humidity dome or a sheet of fine vermiculite just thick enough to lock in moisture without blocking light. Place in a warm spot at 22–24 °C. Within 5–7 days you will see tiny, arched white sprouts pushing up — the first sign your seeds have woken up.
      4 Once sprouts are visible and standing upright (day 5–7), remove the dome and move the tray under grow lights or onto the brightest windowsill you have (18–24 °C ambient). Water gently from below by adding a small amount to a drip tray — top watering disturbs these feather-light seedlings easily.
      5 Keep the medium consistently moist but never waterlogged. Ensure good airflow around the tray — Agastache is susceptible to damping off in stagnant, humid air, so a gentle fan for 30 minutes a day makes a real difference.
      6 Watch the cotyledons unfurl into small, slightly serrated, vivid green leaves. Around day 10–14 you'll notice the scent intensifying — lean in and enjoy that anise-mint cloud. Allow a little more time (up to 25 days) if you want the first true leaves to develop for more flavour complexity.
      7 Harvest when cotyledons are fully open and stems are 5–10 cm tall. Snip with clean, sharp scissors just above soil level, rinse gently, and use immediately — the aroma is at its peak in the first hour after cutting. Store unwashed in a sealed container in the fridge for up to 7 days.

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